Why Make This Recipe
Stir Fried Noodles with Peanut Sauce is a delicious and satisfying dish that combines the richness of peanut butter with fresh vegetables and tender chicken. It’s quick to prepare, making it perfect for busy weeknights. This recipe is not only flavorful but also packed with nutrients, providing a wonderful balance of protein, carbs, and vegetables. With its vibrant colors and bold flavors, this dish is sure to please the whole family.
How to Make Stir Fried Noodles with Peanut Sauce
Ingredients :
- 1/4 cup / 60g crunchy peanut butter (Note 1)
- 1 1/2 tbsp fish sauce (Note 2)
- 1 1/2 tbsp dark soy sauce (Note 3)
- 2 tsp sugar
- 2 tsp cornflour / cornstarch
- 2 garlic cloves, minced
- 2 tsp grated ginger
- 1 1/2 tsp curry powder (any type)
- 1/4 cup / 65 ml water
- 180 g / 6 oz thinly sliced chicken breast
- 1 tsp bicarb / baking soda (optional, Note 4)
- 100 g / 3.5 oz dried rice noodles (Note 5)
- 2 tbsp oil
- 1 garlic, finely chopped
- 1/2 onion, sliced
- 1 cup shredded carrot
- 1 1/2 cups shredded cabbage
- 1 cup beansprouts
- Finely chopped coriander / cilantro
- Crushed peanuts
Directions :
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Tenderise Chicken (optional, Note 4): Place chicken and bicarb in a bowl and mix with your fingers. Set aside for 20 minutes. Rinse well in a colander, then shake off excess water. Roughly pat dry with a paper towel.
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Sauce: Place all ingredients except water in a bowl and mix (microwave if needed to melt the peanut butter). Add water and mix.
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Prepare noodles: Cook noodles according to package directions (usually soak in boiled water). Drain and set aside.
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Heat oil: In a large skillet or wok over high heat, add oil. Then, add garlic and onion, stirring for 30 seconds.
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Cook chicken: Add chicken and cook until the outside changes from pink to white. Then, add carrot and cabbage, cooking until they start to wilt.
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Combine ingredients: Add noodles, bean sprouts, and the sauce. Toss for 1 1/2 to 2 minutes or until the sauce thickens and coats the noodles.
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Serve: Serve immediately, garnished with coriander and crushed peanuts.
How to Serve Stir Fried Noodles with Peanut Sauce
Serve the stir-fried noodles hot. You can add extra toppings like chopped spring onions or a sprinkle of lime juice for added freshness. This dish pairs well with a side of crispy vegetables or a simple salad.
How to Store Stir Fried Noodles with Peanut Sauce
If you have leftovers, store the noodles in an airtight container in the fridge. They can last for up to 3 days. When ready to eat, you can reheat them in a microwave or on the stovetop with a splash of water to loosen the sauce.
Tips to Make Stir Fried Noodles with Peanut Sauce
- Make sure to cut the chicken and vegetables into similar sizes for even cooking.
- You can customize the vegetables based on what you have on hand.
- If you prefer a vegetarian option, substitute the chicken with tofu or more vegetables.
- If you like it spicy, add some chili flakes or sriracha to the sauce.
Variation
You can easily switch the protein in this dish. Shrimp, beef, or tofu can be great alternatives to chicken. Additionally, you can use different types of noodles, such as udon or soba, to change up the texture.
FAQs
1. Can I use smooth peanut butter instead of crunchy?
Yes, you can use smooth peanut butter if you prefer a creamier sauce.
2. What can I substitute for fish sauce?
If you want a vegetarian version, you can use soy sauce or a mushroom sauce.
3. How can I make this dish gluten-free?
To make it gluten-free, use gluten-free soy sauce and rice noodles.
4. Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the sauce and chop all the vegetables ahead of time for quicker cooking.
Stir Fried Noodles with Peanut Sauce
Ingredients
For the Sauce
- 1/4 cup 1/4 cup / 60g crunchy peanut butter Note 1
- 1 1/2 tbsp 1 1/2 tbsp fish sauce Note 2
- 1 1/2 tbsp 1 1/2 tbsp dark soy sauce Note 3
- 2 tsp 2 tsp sugar
- 2 tsp 2 tsp cornflour / cornstarch
- 2 tsp 2 tsp grated ginger
- 1 1/2 tsp 1 1/2 tsp curry powder any type
- 1/4 cup 1/4 cup / 65 ml water
For the Noodles
- 100 g 100 g / 3.5 oz dried rice noodles Note 5
Main Ingredients
- 180 g 180 g / 6 oz thinly sliced chicken breast
- 1 tsp 1 tsp bicarb / baking soda optional, Note 4
- 2 tbsp 2 tbsp oil
- 2 cloves 2 garlic cloves, minced
- 1 cup 1 cup shredded carrot
- 1 1/2 cups 1 1/2 cups shredded cabbage
- 1 cup 1 cup beansprouts
- Finely chopped coriander / cilantro
- Crushed peanuts
Instructions
Preparation
- Tenderise Chicken (optional, Note 4): Place chicken and bicarb in a bowl and mix with your fingers. Set aside for 20 minutes. Rinse well in a colander, then shake off excess water. Roughly pat dry with a paper towel.
- Sauce: Place all ingredients except water in a bowl and mix (microwave if needed to melt the peanut butter). Add water and mix.
- Prepare noodles: Cook noodles according to package directions (usually soak in boiled water). Drain and set aside.
Cooking
- Heat oil: In a large skillet or wok over high heat, add oil. Then, add garlic and onion, stirring for 30 seconds.
- Cook chicken: Add chicken and cook until the outside changes from pink to white. Then, add carrot and cabbage, cooking until they start to wilt.
- Combine ingredients: Add noodles, bean sprouts, and the sauce. Toss for 1 1/2 to 2 minutes or until the sauce thickens and coats the noodles.
Serving
- Serve immediately, garnished with coriander and crushed peanuts.