Description
Peanut Chilli Noodles with Chicken offers an irresistible blend of flavors in a simple dish. Ready in no time, it’s perfect for a quick dinner or a comforting meal.
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 medium egg noodles according to package instructions, then drain and rinse under cold water.
- Mix the sauce ingredients in a bowl and set aside until needed.
- Heat 1 tbsp of vegetable oil in a wok. Season the chicken with salt and cook in the wok until cooked through, then remove from the wok and set aside.
- Add the remaining vegetable oil to the wok, stir-fry the grated ginger and minced garlic for a few seconds.
- Add the julienned carrot and sliced cabbage, and stir-fry on high heat for 5 minutes until slightly browned but still crisp.
- Add the cooked noodles, chicken, green onions, and peanut sauce to the wok, mixing well to combine everything.
- Sprinkle with sesame seeds and additional sliced green onions, serving with Chinese chilli oil on the side.
Notes
You can substitute chicken with tofu for a vegetarian option.
Adjust the amount of dried chilli flakes to control the spice level.
For extra flavor, serve with additional hoisin sauce on the side.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 55mg