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 egg 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 until smooth. Set the peanut sauce aside.

Step 3: Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. Season the chicken pieces with salt and stir-fry until fully cooked and lightly browned. Remove the chicken from the wok and set aside.

Step 4: Add the remaining tablespoon of vegetable oil to the wok. Quickly stir-fry the grated ginger and garlic for a few seconds until fragrant. Add the julienned carrot and sliced cabbage, and continue stir-frying for about 5 minutes until the vegetables are slightly browned but still crisp.

Step 5: Return the cooked chicken to the wok. Add the drained noodles, green onions, and pour the prepared peanut sauce over everything. Toss well to combine and heat through evenly.

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

Tips & Variations

Use chicken thighs instead of breasts for a juicier, more flavorful result.

Add bell peppers or snap peas for extra color and crunch.

For a vegetarian version, substitute the chicken with firm tofu or extra vegetables.

If you prefer less heat, reduce the chilli flakes or omit them entirely.

Use crunchy peanut butter instead of smooth for added texture.

FAQs

Can I use a different type of noodle?

Yes, you can substitute medium egg noodles with rice noodles, soba, or even spaghetti if preferred. Just adjust cooking time according to the package instructions.

Is this dish suitable for meal prep?

Absolutely. This peanut chilli noodle dish holds up well in the fridge and can be quickly reheated for lunch or dinner the next day. Keep sauce and toppings separate if possible to maintain freshness.