Stir Fried Noodles with Peanut Sauce
Prep
15m
Cook
8m
Total
23m
This stir-fried noodle recipe features a rich and flavorful peanut sauce with a hint of curry powder. Thinly sliced chicken breast is paired with rice noodles, crunchy vegetables, and a garnish of coriander and crushed peanuts. An aromatic and satisfying dish that's quick and easy to prepare.
Ingredients
2 servingsSauce
Chicken
Stir Fry
Garnish (highly Recommended)
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 756kcal 37%
-
Fat 35g 53%
-
Saturated Fat 7g 35%
-
Carbohydrates 75g 25%
-
Fiber 7g 28%
-
Sugar 14g 28%
-
Protein 32g 64%
-
Cholesterol 70mg 23%
-
Sodium 1,180mg 49%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Just use regular peanut you use for sandwiches! If you use unsweetened peanut butter, you may need to add a touch of sugar to the sauce. If using pure pureed peanut spread, you may find it's a bit dry so will need to add a little oil to the sauce.
2. Don't skip the fish sauce! It's key for getting enough complexity in the flavour of this Peanut Sauce with so few ingredients. The sauce smells a bit fishy but that smell disappears once cooked. Few people can pick that the stir fry sauce has fish sauce in it!
3. Dark Soy Sauce has more flavour than light and all purpose soy sauce. It also darkens the colour of the Peanut Sauce. You can substitute with normal soy sauce.
4. This tenderises the chicken the Chinese restaurant way. It's especially effective for chicken breast which is lean and can dry out from overcooking quickly, but can be used for any cut of chicken, or pork. I personally don't enjoy using this technique for beef - I prefer using a decent cut of beef for stir fries.
5. You can also use fresh noodles ie from the fridge section. Use 180 - 200g / 6 - 7 oz fresh noodles of choice - egg or rice.
6. Nutrition per serving, assuming 2 servings (they are fairly generous). You can reduce by 60 calories per serve by cutting down to 1 tbsp oil.
2. Don't skip the fish sauce! It's key for getting enough complexity in the flavour of this Peanut Sauce with so few ingredients. The sauce smells a bit fishy but that smell disappears once cooked. Few people can pick that the stir fry sauce has fish sauce in it!
3. Dark Soy Sauce has more flavour than light and all purpose soy sauce. It also darkens the colour of the Peanut Sauce. You can substitute with normal soy sauce.
4. This tenderises the chicken the Chinese restaurant way. It's especially effective for chicken breast which is lean and can dry out from overcooking quickly, but can be used for any cut of chicken, or pork. I personally don't enjoy using this technique for beef - I prefer using a decent cut of beef for stir fries.
5. You can also use fresh noodles ie from the fridge section. Use 180 - 200g / 6 - 7 oz fresh noodles of choice - egg or rice.
6. Nutrition per serving, assuming 2 servings (they are fairly generous). You can reduce by 60 calories per serve by cutting down to 1 tbsp oil.
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