Description
Savor the rich flavors of Peanut Chilli Noodles with Chicken. This dish combines succulent chicken, vibrant vegetables, and a creamy peanut sauce for a quick, homemade meal that delights the palate.
Ingredients
Scale
- 2 chicken breasts, cut into bite-sized pieces
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 125g / 4 oz medium egg noodles
- 1 tbsp ginger, grated
- 4 cloves garlic, grated or crushed
- 1/4 head cabbage, sliced thinly (1.5 cups)
- 1 large carrot, julienned
- 3 green onion, cut into 2 inch pieces plus 1 onion for serving
- 1 tbsp sesame seeds
- 2 tbsp smooth peanut butter, heaped
- 3 tbsp hot water
- 1 tbsp sesame oil
- 2 tbsp dark soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp dried chilli flakes
Instructions
- Cook the noodles according to the package instructions. Drain and rinse them under cold water.
- While the noodles are cooking, mix the sauce ingredients and set aside until needed.
- Heat 1 tablespoon of vegetable oil in a wok and add the chicken seasoned with salt. Cook while stirring until cooked all the way through, then remove from the pan and set aside.
- Add the remaining vegetable oil to the wok. Stir fry the grated ginger and minced garlic for a few seconds before adding the carrots and cabbage. Stir fry on high heat for 5 minutes until slightly browned yet crispy.
- Add the cooked noodles, cooked chicken, green onions, and pour the peanut sauce over the mixture. Toss to combine. Sprinkle with sesame seeds and additional sliced green onions before serving with Chinese chilli oil on the side.
Notes
For a vegetarian option, substitute chicken with tofu.
Adjust the amount of chilli flakes according to your spice preference.
Serve immediately for the best flavor and texture.
Nutrition
- Serving Size: 1 plate
- Calories: 590
- Sugar: 6g
- Sodium: 1200mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg