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
Scale
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.
