Peanut Chilli Noodles with Chicken are a delightful fusion of flavors, blending the richness of peanut butter and the kick of chili with tender chicken and vegetables. This dish not only bursts with exciting tastes but also offers a comforting and satisfying meal from your kitchen. Each twirl of noodle effortlessly carries hints of garlic and ginger, painting a mouthwatering picture that’s hard to resist.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Peanut Chilli Noodles with Chicken
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Peanut Chilli Noodles with Chicken

I first stumbled upon this recipe while exploring quick weeknight meals, searching for something easy yet exciting. The combination of peanut butter and spices brings a warmth reminiscent of my favorite take-out, but in the comfort of my home. If you’re dreaming of a dish that pleases the palate without demanding hours in the kitchen, you’re in for a treat with these Peanut Chilli Noodles with Chicken. Let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: Ready in just around 25 minutes, perfect for busy weeknights!
Irresistible Flavor: The creamy peanut sauce pairs wonderfully with the crunch of fresh veggies and juicy chicken.
Eye-Catching Appeal: The vibrant colors of the ingredients make this dish a feast for the eyes.
Flexible Serving: Great for lunch, dinner, or even meal prep for the week.
Diet-Friendly Options: Easily adaptable for gluten-free or vegetarian diets with simple swaps.

Ingredients You’ll Need

2 chicken breasts: Cut into bite-sized pieces for quick and even cooking.
1/2 tsp salt: Enhances the natural flavors of the chicken and veggies.
2 tbsp vegetable oil: A neutral oil is perfect for stir-frying without overpowering the dish.
125g / 4 oz medium egg noodles: Chow mein noodles work beautifully; they absorb the sauce well.
1 tbsp ginger, grated: Adds a fragrant spice that elevates the dish.
4 cloves garlic, grated or crushed: Garlic brings a delightful aroma and depth of flavor.
1/4 head cabbage, sliced thinly (1.5 cups): Adds crunch and nutrition.
1 large carrot, julienned: For its sweetness and vibrant color.
3 green onions, cut into 2 inch pieces: A fresh, mild onion flavor that complements the dish.
1 tbsp sesame seeds: Add texture and a nutty flavor when sprinkled on top.
2 tbsp smooth peanut butter, heaped: The star of the show, providing a creamy and rich sauce.
3 tbsp hot water: Helps to thin the peanut butter for easier mixing.
1 tbsp sesame oil: Gives a wonderful toasted flavor that’s critical in Asian dishes.
2 tbsp dark soy sauce: Provides saltiness and a deep color.
2 tbsp hoisin sauce: Adds sweetness and complexity to the sauce.
1 tbsp rice vinegar or apple cider vinegar: A splash of acidity to balance the richness.
1 tsp dried chilli flakes: Adds heat—adjust according to your preference for spice.

How to Make Peanut Chilli Noodles with Chicken

Cook the Noodles: Begin by cooking 125g of medium egg noodles according to the package instructions. Once done, drain them and rinse under cold water to stop the cooking process. This helps prevent mushiness and keeps the noodles al dente.
Prepare the Sauce: While your noodles are cooking, mix together 2 tablespoons of heaped smooth peanut butter, 3 tablespoons of hot water, 2 tablespoons of dark soy sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of dried chili flakes in a bowl. Set aside until needed.
Cook the Chicken: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Season the bite-sized chicken pieces with 1/2 teaspoon of salt, then add them to the wok. Stir-fry until the chicken is cooked through and no longer pink, about 5-7 minutes. Remove the chicken from the pan and set aside.
Stir-Fry the Vegetables: In the same wok, add another tablespoon of vegetable oil. Once hot, add 1 tablespoon of grated ginger and 4 cloves of grated or crushed garlic. Stir-fry for about 30 seconds until fragrant, then add the sliced carrots and cabbage. Keep stir-frying for 5 minutes, allowing the vegetables to brown slightly but retain their crunch.
Combine Everything: Add the cooked noodles and the chicken back into the wok. Toss in the green onions and pour on the prepared peanut sauce. Gently mix everything together until all ingredients are well coated. Garnish with 1 tablespoon of sesame seeds and any additional sliced green onions.
Serve: Plate your Peanut Chilli Noodles with Chicken immediately, offering a side of Chinese chili oil for those who like extra heat.

Storing & Reheating

Leftovers can be stored in an airtight container at room temperature for a few hours or in the refrigerator for up to 3 days. To freeze, transfer the dish to a freezer-safe container and enjoy it within three months. When ready to eat, simply reheat it in a pan over low heat, adding a splash of water if needed to revive the sauce’s consistency. The vegetables may soften a bit after freezing, but the flavors will still shine.

Chef’s Helpful Tips

Avoid overcooking the chicken by cutting it into even pieces for uniform cooking.
Don’t skip rinsing the noodles as this prevents them from clumping together.
Customize by adding your favorite vegetables; bell peppers and snap peas work beautifully.
Taste the sauce before mixing—adjust the chili flakes if you prefer more or less heat.
For a vegetarian option, substitute chicken with tofu and use vegetable broth instead of soy sauce.

Peanut Chilli Noodles with Chicken not only satisfies your cravings but also offers an exciting culinary adventure. The interplay of flavors and textures can turn any meal into a special occasion. Feel free to experiment with the ingredients, perhaps adding your twist with some new vegetables or proteins. Enjoy every bite!

Recipe FAQs

Can I use other types of noodles?

Absolutely! While medium egg noodles work great, you can substitute them with rice noodles or even whole wheat spaghetti. Just adjust the cooking time based on the type of noodle you choose.

How spicy are these noodles?

The level of spiciness largely depends on the amount of dried chili flakes you add. For those who prefer less heat, start with a smaller amount and taste as you go. You can always add more!

Is this dish suitable for meal prep?

Yes, it’s perfect for meal prepping! Store the Peanut Chilli Noodles in individual portions and they’ll last in the fridge for a few days. Just remember to add a splash of water when reheating to help restore the sauce.

Can I make this dish vegan?

Absolutely! Easily make it vegan by replacing chicken with tofu or tempeh and using a plant-based hoisin sauce. Enjoy the same delicious flavors while catering to dietary preferences.

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Peanut Chilli Noodles with Chicken

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Author: Peter
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Serves 2
Category: Main Dishes
Method: Stir-fry
Cuisine: Asian

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Description

This vibrant dish showcases irresistible flavors with tender chicken, fresh vegetables, and a creamy peanut sauce. An easy option for a quick dinner or a satisfying 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, (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
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 according to package instructions. Drain and rinse under cold water.
Mix the sauce ingredients and set aside until needed.
Heat 1 tbsp of vegetable oil in a wok and add the chicken seasoned with salt. Cook while stirring until fully cooked, then remove from the pan to a separate plate.
Add the remaining vegetable oil to the wok. Stir fry the grated ginger and minced garlic for a few seconds, then add the carrots and cabbage. Stir fry over high heat for about 5 minutes until the vegetables are slightly browned but still firm.
Add the cooked noodles, chicken, green onions, and pour the peanut sauce over everything. Mix to combine. Sprinkle with sesame seeds and additional sliced green onions, then serve with Chinese chilli oil on the side.

Notes

For a spicier dish, add extra dried chilli flakes or serve with chilli oil.
Use any seasonal vegetables you prefer in place of cabbage and carrots.
Adjust the peanut butter to your liking for a creamier or thicker sauce.