Stir Fried Noodles with Crunchy Peanut Sauce Recipe

Introduction

Stir Fried Noodles with Peanut Sauce is a flavorful and satisfying dish combining tender chicken, crunchy vegetables, and a rich, creamy peanut sauce. Perfect for a quick weeknight dinner, it’s packed with delicious textures and bold, savory taste.

Ingredients

• 1/4 cup (60g) crunchy peanut butter
• 1 1/2 tbsp fish sauce
• 1 1/2 tbsp dark soy sauce
• 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
• 180g (6 oz) thinly sliced chicken breast
• 1 tsp bicarbonate of soda (baking soda) (optional)
• 100g (3.5 oz) dried rice noodles
• 2 tbsp oil
• 1 garlic clove, finely chopped
• 1/2 onion, sliced
• 1 cup shredded carrot
• 1 1/2 cups shredded cabbage
• 1 cup beansprouts
• Finely chopped coriander/cilantro, for garnish
• Crushed peanuts, for garnish

Instructions

1. Step 1: Tenderise the chicken if desired by mixing the sliced chicken breast with bicarbonate of soda. Let sit for 20 minutes, then rinse well and pat dry.
2. Step 2: Make the sauce by combining peanut butter, fish sauce, dark soy sauce, sugar, cornflour, minced garlic, grated ginger, and curry powder in a bowl. Microwave briefly if needed to melt the peanut butter, then stir in water.
3. Step 3: Prepare the rice noodles according to the package instructions, usually by soaking them in boiled water. Drain and set aside.
4. Step 4: Heat oil in a large skillet or wok over high heat. Add finely chopped garlic and sliced onion, stirring for about 30 seconds until fragrant.
5. Step 5: Add the chicken and cook until it changes color from pink to white on the outside. Then add shredded carrot and cabbage, cooking until they begin to wilt.
6. Step 6: Add the drained noodles, beansprouts, and prepared peanut sauce to the wok. Toss and stir for 1 1/2 to 2 minutes until the sauce thickens and coats the noodles evenly.
7. Step 7: Serve immediately, garnished with chopped coriander and crushed peanuts for added texture and flavor.

Tips & Variations

• For a vegetarian version, substitute chicken with firm tofu and use vegetarian fish sauce or soy sauce alternatives.
• Adding a squeeze of lime juice before serving can brighten the flavors.
• Use fresh rice noodles if available for a softer texture.
• Adjust the curry powder type to match your heat preference, from mild to spicy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water to loosen the sauce if it has thickened too much. Avoid reheating in the microwave to keep the noodles from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peanut butter without crunchy bits?

Yes, smooth peanut butter works fine and will create a creamier sauce, but crunchy peanut butter adds a nice texture contrast.

What if I can’t find rice noodles?

You can substitute with thin wheat noodles or even spaghetti, but cooking times and texture will vary slightly.

Stir Fried Noodles with Crunchy Peanut Sauce Recipe

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★★★★★

4.5 from 73 reviews

• Author: Jack
• Total Time: 35 minutes
• Yield: 2 servings 1x

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Description

A flavorful and quick stir-fried noodle dish featuring tender chicken breast and crunchy vegetables tossed in a creamy, savory peanut sauce. Perfect for a satisfying weeknight meal with a delightful blend of Asian-inspired flavors.

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Ingredients

Scale 1x2x3x

Peanut Sauce

• 1/4 cup / 60g crunchy peanut butter
• 1 1/2 tbsp fish sauce
• 1 1/2 tbsp dark soy sauce
• 2 tsp sugar
• 2 tsp cornflour / cornstarch
• 2 garlic cloves, minced
• 2 tsp grated ginger
• 1 1/4 cup / 65 ml water

Chicken and Noodles

• 180 g / 6 oz thinly sliced chicken breast
• 1 tsp bicarbonate of soda / baking soda (optional)
• 100 g / 3.5 oz dried rice noodles

Vegetables and Garnishes

• 2 tbsp oil
• 1 garlic clove, finely chopped
• 1/2 onion, sliced
• 1 cup shredded carrot
• 1 1/2 cups shredded cabbage
• 1 cup beansprouts
• Finely chopped coriander / cilantro (for garnish)
• Crushed peanuts (for garnish)

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Instructions

1. Tenderise Chicken (optional): Place the sliced chicken breast and bicarbonate of soda in a bowl. Mix with your fingers thoroughly, then set aside for 20 minutes. Afterward, rinse the chicken well in a colander and shake off the excess water. Pat dry gently using a paper towel to ensure the chicken is ready for cooking.
2. Prepare the Sauce: In a bowl, combine the crunchy peanut butter, fish sauce, dark soy sauce, sugar, cornflour, minced garlic, grated ginger, and water. If the peanut butter is too solid, microwave the mixture briefly to melt and combine the ingredients smoothly. Stir until the sauce is well mixed.
3. Cook the Noodles: Soak the dried rice noodles in boiling water as per the packet instructions until they soften. Once ready, drain the noodles and set them aside while you cook the other ingredients.
4. Sauté Aromatics: Heat 2 tablespoons of oil in a large skillet or wok over high heat. Add the finely chopped garlic and sliced onion, stirring rapidly for about 30 seconds until fragrant and lightly softened.
5. Cook Chicken and Vegetables: Add the prepared chicken slices to the skillet. Stir-fry until the outside changes from pink to white, indicating it is almost cooked through. Then add the shredded carrot and cabbage, continuing to stir-fry until they begin to wilt but still retain some crunch.
6. Combine Noodles and Sauce: Add the drained noodles and beansprouts into the skillet. Pour the prepared peanut sauce over the top. Toss everything together continuously for 1 1/2 to 2 minutes until the sauce thickens and evenly coats the noodles and vegetables.
7. Serve: Immediately transfer the stir-fried noodles to serving plates. Garnish generously with finely chopped coriander (cilantro) and crushed peanuts to add freshness and texture.

Notes

• The bicarbonate of soda tenderizes the chicken, making it juicier and more tender—but this step is optional.
• If you prefer a vegetarian version, substitute chicken with tofu and use soy sauce instead of fish sauce.
• The sauce can be slightly adjusted for sweetness or saltiness according to taste by modulating sugar, soy sauce, or fish sauce amounts.
• Make sure not to over-soak the rice noodles to prevent them from becoming mushy when stir-fried.
• Using crunchy peanut butter gives the dish added texture, but smooth peanut butter also works well if preferred.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Keywords: stir fried noodles, peanut sauce, chicken stir fry, Asian noodles, peanut noodles, quick dinner, easy stir fry