Ingredients

2 chicken breasts, cut into bite-sized pieces

1/2 tsp salt

2 tbsp vegetable oil

125g / 4 oz medium egg noodles (chow mein noodles)

1 tbsp ginger, grated

4 cloves garlic, grated or crushed

1/4 head cabbage, sliced thinly (about 1.5 cups)

1 large carrot, julienned

3 green onions, cut into 2 inch pieces

1 tbsp sesame seeds

2 tbsp smooth peanut butter, heaped

3 tbsp hot water

1 tbsp sesame oil

2 tbsp dark soy sauce

2 tbsp hoisin sauce

1 tbsp rice vinegar or apple cider vinegar

1 tsp dried chilli flakes

Instructions

Step 1: Cook the noodles according to the package instructions. Drain them well and rinse under cold water to stop the cooking process. Set aside.

Step 2: In a small bowl, mix together the peanut butter, hot water, sesame oil, dark soy sauce, hoisin sauce, rice vinegar, and dried chilli flakes to create the peanut sauce. Set aside.

Step 3: Heat 1 tablespoon of vegetable oil in a wok or large pan over medium-high heat. Season the chicken pieces with salt, then add them to the pan. Stir-fry the chicken until fully cooked, about 5-7 minutes. Remove the chicken onto a separate plate.

Step 4: Add the remaining 1 tablespoon of vegetable oil to the wok. Stir-fry the grated ginger and garlic for a few seconds until fragrant. Then add the julienned carrots and sliced cabbage. Continue stir-frying on high heat for about 5 minutes, until the vegetables are slightly browned but still crisp.

Step 5: Return the cooked chicken to the wok along with the noodles and green onions. Pour the peanut sauce over everything and toss well to combine all the ingredients evenly.

Step 6: Sprinkle the dish with sesame seeds and additional sliced green onions for garnish. Serve immediately with Chinese chilli oil on the side for extra heat if desired.

Tips & Variations

For a spicier version, add more dried chilli flakes or serve the noodles with extra chilli oil.

Swap the cabbage and carrots for other seasonal vegetables like bell peppers, snap peas, or bok choy.

Adjust the amount of peanut butter to make the sauce creamier or thicker according to your preference.

FAQs

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with tofu, shrimp, or beef strips depending on your preference. Adjust the cooking time accordingly to ensure the protein is fully cooked.

Is this recipe gluten-free?

This recipe uses dark soy sauce and hoisin sauce, which often contain gluten. To make it gluten-free, use tamari or a certified gluten-free soy sauce and check for gluten-free hoisin sauce alternatives.