Description

Peanut Chilli Noodles with Chicken offers a burst of irresistible flavors. This quick meal combines savory chicken, crunchy vegetables, and creamy peanut butter, making it a perfect choice for a satisfying dinner or a healthy meal option.

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
1 tsp dried chilli flakes

Cook Mode Prevent your screen from going dark

Instructions

Cook the noodles according to package instructions, then drain and rinse under cold water.
While the noodles are cooking, mix the sauce ingredients and set aside.
Heat 1 tbsp of vegetable oil in a wok, add the seasoned chicken, and cook while stirring until fully cooked. Remove and set aside on a plate.
Add the remaining vegetable oil to the wok, then stir-fry grated ginger and minced garlic for a few seconds.
Add the carrots and cabbage, stir-frying over high heat for 5 minutes until slightly browned but still crunchy.
Add the cooked noodles, chicken, and green onions to the wok, pour in the peanut sauce, and mix thoroughly. Sprinkle with sesame seeds and extra green onion. Serve with Chinese chilli oil on the side.

Notes

For a spicier kick, add more chili flakes to the sauce.
Feel free to substitute chicken with tofu for a vegetarian option.
Fresh herbs like cilantro make a great garnish.

Nutrition

Serving Size: 1 plate
Calories: 550
Sugar: 5g
Sodium: 800mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 66g
Fiber: 5g
Protein: 25g
Cholesterol: 60mg