If you’ve been searching for a dish that bursts with bold flavors, comforting textures, and a touch of exotic flair, you’ve got to try this Stir Fried Noodles with Peanut Sauce Recipe. It’s more than just noodles tossed together; it’s a vibrant medley of tender chicken, crisp veggies, and a rich, creamy peanut sauce that clings perfectly to every strand. Whether you’re cooking for yourself or impressing friends, this recipe delivers a delightful balance of savory, sweet, and slightly tangy notes that will keep you coming back for more.
Ingredients You’ll Need
Don’t let the list fool you—this dish calls for simple but essential ingredients that work in harmony to create an irresistible feast. Each component contributes uniquely, from the creamy peanut butter adding depth, to the fresh vegetables lending crunch and color.
- Crunchy peanut butter (1/4 cup / 60g): This adds a luscious, nutty base with a satisfying texture.
- Fish sauce (1 1/2 tbsp): Brings a savory umami punch that elevates the flavor complexity.
- Dark soy sauce (1 1/2 tbsp): Offers a rich, deep color along with subtle sweetness.
- Sugar (2 tsp): Balances salty and savory elements with a touch of sweetness.
- Cornflour/cornstarch (2 tsp): Helps thicken the sauce so it coats the noodles perfectly.
- Garlic cloves (3 total; 2 minced for sauce, 1 finely chopped): Gives a fragrant and pungent flavor that wakes up the palate.
- Grated ginger (2 tsp): Adds a fresh, zesty warmth that complements the peanut butter.
- Curry powder (1 1/2 tsp): Provides aromatic spices that add depth and heat.
- Water (1/4 cup / 65 ml): Loosens the peanut sauce to just the right consistency.
- Thinly sliced chicken breast (180g / 6 oz): The protein source that soaks up all the delicious flavors.
- Bicarbonate of soda (1 tsp, optional): Tenderizes the chicken for extra juicy bites.
- Dried rice noodles (100g / 3.5 oz): The classic light, slippery noodles essential to the dish.
- Oil (2 tbsp): For stir-frying and bringing everything together.
- Onion (1/2, sliced): Adds a sweet and savory foundation.
- Shredded carrot (1 cup): Brings vibrant color and fresh crunch.
- Shredded cabbage (1 1/2 cups): Adds crispness and volume to the stir fry.
- Beansprouts (1 cup): For lightness and a refreshing texture contrast.
- Fresh coriander/cilantro (finely chopped): Offers bright herbal notes at the finish.
- Crushed peanuts: For a final nutty crunch topping.
How to Make Stir Fried Noodles with Peanut Sauce Recipe
Step 1: Tenderize the Chicken (Optional but Worth It)
If you want chicken that practically melts in your mouth, give this tenderizing trick a try. Combine sliced chicken with baking soda in a bowl and work it in with your fingers. Set it aside for 20 minutes, then rinse thoroughly and pat dry. This step creates an ultra-tender texture that will elevate your dish to restaurant quality.
Step 2: Whip Up the Creamy Peanut Sauce
Next up, mix the crunchy peanut butter, fish sauce, dark soy sauce, sugar, minced garlic, grated ginger, and curry powder in a bowl. Give it a little zap in the microwave if you need to soften the peanut butter—it should be smooth and easy to stir. Finally, add water to loosen the sauce so it’s saucy but thick enough to cling to your noodles.
Step 3: Prepare the Rice Noodles
Follow the packet instructions and soak your dried rice noodles in boiling water until soft but still firm to the bite. Drain them well and set aside, ready to soak up that luscious peanut sauce.
Step 4: Stir Fry the Aromatics
Heat oil in a large skillet or wok over high heat. Toss in the chopped garlic and sliced onion, stirring briskly for about 30 seconds until fragrant but not browned. This quick step builds an aromatic base that smells like magic.
Step 5: Cook the Chicken and Veggies
Add the tenderized chicken to the wok and cook until the outside loses its pink hue. Then, throw in shredded carrot and cabbage, stir frying until they start to soften but maintain a satisfying bite. This ensures your stir fry has a perfect balance of tender chicken and crisp vegetables.
Step 6: Combine Noodles, Bean Sprouts, and Sauce
Now the magic happens. Add your rice noodles, fresh bean sprouts, and that irresistible peanut sauce into the wok. Toss everything together continuously for 1 1/2 to 2 minutes until the sauce thickens and generously coats every noodle strand. This sticky, creamy finish is what makes this Stir Fried Noodles with Peanut Sauce Recipe so unforgettable.
Step 7: Serve with Fresh Garnishes
Plate your noodle creation immediately, sprinkling finely chopped coriander and crushed peanuts on top. These fresh and crunchy additions lift the dish with brightness and texture contrast, turning every bite into a celebration.
How to Serve Stir Fried Noodles with Peanut Sauce Recipe
Garnishes
Fresh coriander/cilantro and crushed peanuts are the perfect garnishes because they add a lovely herbal fragrance and crunch that balances the creamy peanut sauce. For an extra kick, feel free to sprinkle some red chili flakes or squeeze fresh lime over the top.
Side Dishes
This dish pairs beautifully with light, refreshing sides like a cucumber salad dressed with rice vinegar and sesame seeds or a simple steamed vegetable medley. These sides add a crisp coolness that cuts through the richness of the peanut sauce.
Creative Ways to Present
Why not serve your noodles in individual bowls garnished artistically with herbs and peanuts? Or try a family-style spread with a large platter, letting everyone dig in and mix it up themselves. You can even wrap the stir-fried noodles in lettuce leaves for a fun, handheld twist.
Make Ahead and Storage
Storing Leftovers
Your Stir Fried Noodles with Peanut Sauce Recipe leftovers keep well in an airtight container in the fridge for up to 2 days. The flavors intensify overnight, making it a tasty meal to enjoy the next day.
Freezing
While freezing is possible, it’s best enjoyed fresh because the noodles may become mushy when thawed. If you do freeze, store the noodles and sauce separately for better texture preservation.
Reheating
Gently reheat leftovers in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much. Stir continuously to warm evenly without drying out. Avoid the microwave for the best texture and flavor retention.
FAQs
Can I use peanut butter without crunchy bits?
Absolutely! Smooth peanut butter will give you a silky texture that works just as well. The crunchy version adds a bit of extra texture, but both taste delicious.
What can I substitute for fish sauce?
If you’re avoiding fish sauce, try soy sauce or tamari for a vegetarian option. You might want to add a touch of miso paste or Worcestershire sauce for deeper umami flavor.
Can I make this dish vegetarian or vegan?
Yes! Replace chicken with tofu or tempeh, and use tamari instead of fish sauce. Load up on veggies for a fresh, satisfying version that keeps the peanut sauce spotlight shining.
What type of curry powder works best?
Any mild or medium curry powder is great here. If you like a bit of heat, choose a spicier blend or add a pinch of chili flakes to the sauce for a kick.
Why do I soak rice noodles instead of boiling them?
Soaking rice noodles in hot water helps them soften gently without becoming mushy. It also keeps them separate and less sticky, which is ideal for stir frying.
Final Thoughts
This Stir Fried Noodles with Peanut Sauce Recipe is one of those dishes that feels like a warm hug on a plate—comforting, flavorful, and effortlessly impressive. Once you make it, it might just become a staple in your home cooking rotation. Dive in, get a little messy with the sauce, and enjoy every delectable bite!
Print
Stir Fried Noodles with Peanut Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Description
This Stir Fried Noodles with Peanut Sauce recipe offers a flavorful and quick dish combining tender chicken, crunchy vegetables, and a rich, creamy peanut sauce. It’s perfect for a satisfying weeknight meal, marrying the umami of fish and soy sauces with the warmth of curry powder and the fresh crunch of beansprouts and coriander.
Ingredients
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 Marinade
- 180 g (6 oz) thinly sliced chicken breast
- 1 tsp bicarbonate of soda (baking soda) (optional)
Noodles and Vegetables
- 100 g (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
Garnishes
- Finely chopped coriander/cilantro
- Crushed peanuts
Instructions
- Tenderise Chicken: Place the thinly sliced chicken breast and bicarbonate of soda in a bowl. Mix thoroughly with your fingers to tenderise the meat. Set aside for 20 minutes. After this time, rinse the chicken well in a colander to remove the bicarbonate, then shake off excess water and pat dry with a paper towel to prevent sogginess during cooking.
- Prepare Sauce: In a bowl, combine the crunchy peanut butter, fish sauce, dark soy sauce, sugar, cornflour, minced garlic, grated ginger, and curry powder. Mix well. If needed, microwave briefly to melt the peanut butter for easier mixing. Add water gradually and stir until smooth and well combined.
- Soak Noodles: Soak the dried rice noodles according to the packet instructions, usually in boiled water until softened but still firm to the bite. Drain and set aside to use later.
- 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 constantly for about 30 seconds until fragrant.
- Cook Chicken and Vegetables: Add the chicken slices to the skillet and cook, stirring, until the outer surface changes color from pink to white, indicating it is mostly cooked. Then add the shredded carrot and cabbage, continuing to cook and stir until the vegetables start to wilt but still retain some crunch.
- Combine Noodles and Sauce: Add the soaked rice noodles and beansprouts to the skillet. Pour in the prepared peanut sauce. Toss and stir everything together continuously for 1 1/2 to 2 minutes, allowing the sauce to thicken and evenly coat the noodles and vegetables.
- Serve: Remove from heat and immediately serve the stir fried noodles hot. Garnish generously with finely chopped coriander/cilantro and crushed peanuts for added texture and flavor.
Notes
- Note 1: Using crunchy peanut butter adds texture to the sauce; smooth peanut butter can be used if preferred for a creamier consistency.
- Note 2: Fish sauce adds umami depth; it can be adjusted to taste or substituted with soy sauce for a milder flavor.
- Note 3: Dark soy sauce provides color and a richer flavor than light soy sauce.
- Note 4: Bicarbonate of soda is optional; it helps tenderise the chicken but should be rinsed off thoroughly to avoid off-flavors.
- Note 5: Rice noodles should be soaked rather than boiled to maintain their delicate texture and to prevent overcooking during stir-frying.
