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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
