Description

These Peanut Chilli Noodles with Chicken are bursting with flavor! A satisfying dish with tender chicken, fresh vegetables, and creamy peanut sauce, ideal for quick weeknight meals.

Ingredients

Scale

2 chicken breasts, cut into bite-sized pieces
1/2 tsp salt
2 tbsp vegetable oil
125g / 4 oz medium egg noodles (chow mein 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

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Instructions

Cook the noodles following the package instructions. Drain and rinse them under cold water.
While the noodles are cooking, combine the sauce ingredients and set aside until needed.
Heat 1 tbsp of vegetable oil in a wok, add the chicken seasoned with salt, and stir until fully cooked. Transfer the chicken to a separate plate and set aside.
In the same wok, add the remaining vegetable oil, grated ginger, and minced garlic, stir-frying briefly. Then add the carrots and cabbage, stir-frying on high heat for about 5 minutes until slightly browned but still crisp.
Add the cooked noodles, reserved chicken, green onions, and pour the peanut sauce over the top, mixing everything together.
Sprinkle with sesame seeds and more sliced green onions before serving with Chinese chilli oil on the side.

Notes

For an extra kick, adjust the amount of dried chilli flakes to your liking.
Feel free to substitute chicken with tofu for a vegetarian option.
This recipe works great for meal prep, just keep the sauce separate until ready to eat.

Nutrition

Serving Size: 1 plate
Calories: 650
Sugar: 7g
Sodium: 850mg
Fat: 30g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 67g
Fiber: 4g
Protein: 30g
Cholesterol: 90mg