Peanut Chilli Noodles with Chicken are a delightful fusion of flavors and textures, making them perfect for a quick weeknight dinner or an impressive dish to share with friends. The smooth peanut butter combined with a spicy kick really enhances the tenderness of the chicken and the satisfying crunch of fresh vegetables. You’ll savor each bite as the delectable sauce clings to the chewy noodles, creating an experience that’s both comforting and exciting.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Peanut Chilli Noodles with Chicken
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Peanut Chilli Noodles with Chicken

When I first made this recipe, I was immediately captivated by how easily it came together yet tasted like it came straight from a restaurant. The combination of savory chicken, vibrant veggies, and the creamy peanut sauce is simply irresistible. Plus, this dish is incredibly versatile, allowing you to add other proteins or veggies you have on hand. I guarantee, after one taste, you’ll be hooked on these Peanut Chilli Noodles with Chicken!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes, making it ideal for busy weeknights.
Irresistible Flavor: The creamy peanut sauce and spicy chili flakes create a unique taste that sparks joy.
Eye-Catching Appeal: Bursting with color from the fresh veggies, it’s a feast for the eyes as well as the palate.
Flexible Serving: Perfect as a main dish for dinner or a substantial snack during movie night.
Diet-Friendly Options: Easily customizable for gluten-free or vegetarian diets with simple swaps.

Ingredients You’ll Need

2 chicken breasts, cut into bite-sized pieces: This lean protein cooks quickly and absorbs the flavors of the sauce beautifully. Substitute with tofu for a vegetarian alternative.
½ tsp salt: Enhances the flavor of the chicken while cooking. Adjust according to your taste preferences.
2 tbsp vegetable oil: For stir-frying, providing a neutral base that won’t overpower the dish. You could use olive oil if that’s what you have on hand.
125g / 4 oz medium egg noodles: Chow mein noodles work wonderfully here, adding the perfect chewiness. Feel free to try rice noodles for a gluten-free option.
1 tbsp ginger, grated: This ingredient adds warmth and a zesty kick. Fresh ginger is best, but you can use ground ginger in a pinch.
4 cloves garlic, grated or crushed: Garlic brings depth to the dish; adjust according to your garlic-loving heart!
¼ head cabbage, sliced thinly (1.5 cups): The crunchy texture balances out the creamy sauce. Substitutions include bell peppers or even spinach for that vibrant green.
1 large carrot, julienned: Adds sweetness and crunch. You can swap it with zucchini for a different flair.
3 green onions, cut into 2-inch pieces plus 1 onion for serving: These add a pop of color and a mild onion flavor; good alternatives could be scallions or leeks.
1 tbsp sesame seeds: For garnish, adding a nutty crunch. Toast them lightly for more flavor if desired.
2 tbsp smooth peanut butter, heaped: This is the star of the show, providing a creamy base for the sauce. Choose natural peanut butter to avoid added sugars or oils.
3 tbsp hot water: To thin out the sauce for better mixing; adjust depending on desired thickness.
1 tbsp sesame oil: This adds a rich, nutty flavor. Feel free to substitute with more vegetable oil, although the flavor will be less pronounced.
2 tbsp dark soy sauce: Offers a deep, umami-rich flavor making the sauce incredible. Substitute with regular soy sauce for less intensity.
2 tbsp hoisin sauce: This gives a sweet depth of flavor that complements the peanut butter beautifully. If you’re out, a bit of extra soy sauce with a touch of sugar can work too.
1 tbsp rice vinegar, or apple cider vinegar: This adds a tangy lift to the dish. You can use white wine vinegar in a pinch.
1 tsp dried chilli flakes: For that perfect kick of heat! Adjust to your spice preference or swap for fresh chopped chili for a fresher bite.

How to Make Peanut Chilli Noodles with Chicken

Cook the Noodles: Bring a pot of water to a boil and cook 125g of medium egg noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process and prevent sticking.
Prepare the Sauce: In a small bowl, whisk together 2 tbsp of smooth peanut butter, 3 tbsp hot water, 1 tbsp sesame oil, 2 tbsp dark soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, and 1 tsp dried chili flakes until smooth. Set aside for later.
Cook the Chicken: Heat 1 tbsp of vegetable oil in a wok over medium-high heat. Season 2 chicken breasts with ½ tsp salt and add them to the pan. Stir-fry until cooked through and golden, around 5-7 minutes. Remove the chicken and set it aside.
Stir-Fry the Veggies: In the same wok, add another 1 tbsp of vegetable oil. Once hot, stir in 1 tbsp grated ginger and 4 cloves grated garlic for a fragrant aroma. After a few seconds, toss in 1 large julienned carrot and 1.5 cups of thinly sliced cabbage. Stir-fry over high heat for about 5 minutes until veggies are slightly browned but still crunchy.
Combine Everything: Return the cooked chicken to the wok, add the drained noodles and 3 green onions cut into 2-inch pieces. Pour the peanut sauce over the entire mixture, tossing well to combine and coat all the ingredients. Cook for another minute or two, letting the flavors meld together.
Serve: Plate your Peanut Chilli Noodles with Chicken, sprinkle with sesame seeds and additional sliced green onions for a fresh touch, and serve with Chinese chili oil on the side for those who love a little extra heat.

Storing & Reheating

To store leftovers, let your Peanut Chilli Noodles with Chicken cool down before transferring them to an airtight container. They can stay at room temperature for about 2 hours, but for longer storage, refrigerate for up to 3 days. If you want to save it for later, you can freeze the dish for up to 3 months. To reheat, simply microwave for 1-2 minutes until warmed through, though keep in mind the texture of the noodles may soften slightly. A splash of water can help refresh the sauce as you heat it.

Chef’s Helpful Tips

Don’t overcrowd the wok when cooking chicken; this can cause steaming instead of searing.
Make sure to rinse the noodles thoroughly in cold water to prevent clumping and to preserve their texture.
If you prefer a creamier sauce, add a bit more peanut butter or a splash of coconut milk for richness.
For added crunch, toss in some chopped nuts like peanuts or cashews just before serving.
Taste and adjust the seasoning as you go. If you’re after more spice, feel free to sprinkle in additional chili flakes.

Experiment with ingredient substitutions that suit your taste and dietary needs; this recipe is forgiving and versatile, so have fun making it your own!

If you’re ready to set your taste buds on a flavorful adventure, I can’t wait for you to try your hand at these Peanut Chilli Noodles with Chicken. The blend of textures, colors, and spices will not only fill your belly but also warm your hearts—enjoy!

Recipe FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While medium egg noodles or chow mein noodles work best, you can easily substitute them with rice noodles, spaghetti, or even zoodles for a low-carb option.

How can I make this recipe vegetarian?

To make Peanut Chilli Noodles with Chicken vegetarian, just replace the chicken with firm tofu, tempeh, or more vegetables like mushrooms and bell peppers. The sauce remains delicious and complements any of these proteins perfectly.

How spicy are these noodles?

The spice level can be adjusted according to your preference. If you’re sensitive to heat, start with half the amount of dried chili flakes and increase as desired. You can also omit the chili entirely for a milder dish.

Can I prep this in advance?

Certainly! You can prepare the sauce and chop all vegetables ahead of time, making it easy to throw together on a busy night. Just store everything separately in the fridge and cook the noodles fresh for the best texture.

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Peanut Chilli Noodles with Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
Prep Time: 60 minutes
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Yield: 2 servings 1x
Category: Main Dishes
Method: Stir Fry
Cuisine: Asian

Print Recipe

Description

Peanut Chilli Noodles with Chicken is a quick and satisfying dish featuring tender chicken, flavorful noodles, and a rich peanut sauce. It’s perfect for a simple dinner or any meal when you’re craving something comforting and tasty.

Ingredients

Scale

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 (1.5 cups)
1 large carrot, julienned
3 green onion, cut into 2 inch pieces plus 1 onion for serving
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

Cook Mode Prevent your screen from going dark

Instructions

Cook the noodles according to package instructions. Drain and rinse them under cold water.
While the noodles are cooking, mix the sauce ingredients and set aside for later use.
Heat 1 tbsp of vegetable oil in a wok and add the chicken seasoned with salt. Stir-fry until the chicken is cooked through and then remove it from the pan and set aside.
Add the remaining vegetable oil to the wok and stir-fry the grated ginger and minced garlic for a few seconds.
Add the carrots and cabbage and stir-fry over high heat for about 5 minutes until the vegetables are slightly browned but still crispy.
Add the cooked noodles, chicken, green onions, and pour the peanut sauce all over. Mix everything to combine.
Sprinkle with sesame seeds and additional sliced green onions. Serve with Chinese chilli oil on the side.

Notes

Adjust the spice by adding more or fewer dried chilli flakes according to your taste.
For a vegetarian version, substitute chicken with tofu or additional vegetables.
This dish is best served immediately for the freshest flavors.