Stir Fried Noodles with Peanut Sauce
Total Time
23 minutes
Prep Time
15 minutes
Cook Time
8 minutes
Rating
4.96 out of 5 stars
(43)
Ingredients
2 servings
- 1/4 cup / 60g crunchy peanut butter (Note 1)
- 1 1/2 tbsp fish sauce (Note 2)
- 1 1/2 tbsp dark soy sauce (Note 3)
- 2 tsp sugar
- 2 tsp cornflour / cornstarch
- 2 garlic clove (, minced)
- 2 tsp grated ginger
- 1 1/2 tsp curry powder (any type)
- 1/4 cup / 65 ml water
- 180 g/ 6 oz thinly sliced chicken breast
- 1 tsp bicarb / baking soda (optional, Note 4)
- 100 g/3.5 oz dried rice noodles (Note 5)
- 2 tbsp oil
- 1 garlic (, finely chopped)
- 1/2 onion (, sliced)
- 1 cup shredded carrot
- 1 1/2 cups shredded cabbage
- 1 cup beansprouts
- Finely chopped coriander/cilantro
- Crushed peanuts
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Preparation
Step 1
Tenderise Chicken (optional, Note 4): Place chicken and bicarb in a bowl and mix with your fingers. Set aside for 20 minutes. Rinse well in a colander then shake off excess water. Roughly pat dry with a paper towel.
Step 2
Sauce: Place all ingredients except water in a bowl and mix (microwave if needed to melt the peanut butter). Add water and mix.
Step 3
Prepare noodles per packet directions (usually soak in boiled water). Drain, set aside.
Step 4
Heat oil in a large skillet or wok over high heat. Add garlic and onion, stir for 30 seconds.
Step 5
Add chicken and cook until the outside changes from pink to white. Add carrot and cabbage, cook until it starts to wilt.
Step 6
Add noodles, bean sprouts and Sauce. Toss for 1 1/2 - 2 minutes or until the Sauce thickens and coats the noodles.
Step 7
Serve immediately, garnished with coriander and peanuts.
Step 8
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