What are the main ingredients in Chilli Peanut Chicken Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Chilli Peanut Chicken Noodles?

Calories: 803, Carbs: 71 grams, Fat: grams, Protein: 48.4 grams, Sugar: 17.1 grams, Salt: 1223 grams

How do I prepare Chilli Peanut Chicken Noodles?

NOT YOUR AVERAGE MINCE MIX: Place a pan over medium-high heat. When hot, add the mince and work quickly to break it up as it starts to cook. Fry for 5-7 minutes until browned and caramelised, shifting occasionally. In the final 1-2 minutes, add ½ the grated ginger and the curry paste (to taste). Remove from the pan and set aside. WANT IT SOBA-D: Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside. GO MAN, GO: Return the pan, wiped down, to a medium-high heat. When hot, add the mango fingers and fry for 1-2 minutes per side until starting to char. Remove from the pan and set aside. SIZZLING OIL: Place the remaining ginger, ½ the chopped peanuts, ½ the chopped coriander, and the chilli flakes (to taste) in a small bowl. Place a small pan over medium-high heat with 4 tbsp of oil. Heat for 1-2 minutes until hot. When hot, pour the oil over the chilli mix and let it sizzle! THERE YOU HAVE IT!: Bowl up the peanut stir-fry. Top with the charred mango and drizzle over the fragrant oil (to taste). Sprinkle over the remaining coriander and peanuts. Serve with a lemon wedge. Enjoy, Chef! CAUSE A STIR (FRY): Loosen the peanut sauce with 30ml of water. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pepper strips and fry for 3-4 minutes until soft, shifting occasionally. Add the julienne carrot and fry for 2-3 minutes until soft, shifting occasionally. Remove from the heat and add the loosened peanut sauce, the cooked noodles, and the browned mince. Season, if necessary, and set aside.

What should be prepared from my kitchen to make Chilli Peanut Chicken Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Chilli Peanut Chicken Noodles

Name: Chilli Peanut Chicken Noodles
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

This Thai-inspired dish will make you go absolutely nutty, Chef! Soba noodles, red curry chicken mince and crunchy veggies are tossed in a nutty, salty and bright peanut sauce. Topped with charred sweet mango and a chilli oil. It’s full on flavour and unforgettable.

Chilli Peanut Chicken Noodles

with mango, soba noodles & lemon

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Chicken
Dried Chilli Flakes
Free-Range Chicken Mince
Fresh Coriander
Fresh Ginger
Julienne Carrots
Lemon
Lemons
Mango Fingers
Peanut Sauce
Peanuts
Red Bell Pepper
Red Bell Peppers
Soba Noodles
Thai Red Curry Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

NOT YOUR AVERAGE MINCE MIX
Place a pan over medium-high heat. When hot, add the mince and work quickly to break it up as it starts to cook. Fry for 5-6 minutes until browned and caramelised, shifting occasionally. In the final 1-2 minutes, add ½ the grated ginger and the curry paste (to taste). Remove from the pan and set aside.
WANT IT SOBA-D
Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
GO MAN, GO
Return the pan, wiped down, to a medium-high heat. When hot, add the mango fingers and fry for 1-2 minutes per side until starting to char. Remove from the pan and set aside.
CAUSE A STIR (FRY)
Loosen the peanut sauce with 15ml of water. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pepper strips and fry for 3-4 minutes until soft, shifting occasionally. Add the julienne carrot and fry for 2-3 minutes until soft, shifting occasionally. Remove from the heat and add the loosened peanut sauce, the cooked noodles, and the browned mince. Season, if necessary, and set aside.
SIZZLING OIL
Place the remaining ginger, ½ the chopped peanuts, ½ the chopped coriander, and the chilli flakes (to taste) in a small bowl. Place a small pan over medium-high heat with 2 tbsp of oil. Heat for 1-2 minutes until hot. When hot, pour the oil over the chilli mix and let it sizzle!
THERE YOU HAVE IT!
Bowl up the peanut stir-fry. Top with the charred mango and drizzle over the fragrant oil (to taste). Sprinkle over the remaining coriander and peanuts. Serve with a lemon wedge. Enjoy, Chef!

Free-range Chicken Mince - 150g
Fresh Ginger - 10g
Thai Red Curry Paste - 15ml
Soba Noodles - 50g
Mango Fingers - 50g
Peanut Sauce - 50ml
Red Bell Pepper - 1
Julienne Carrots - 75g
Peanuts - 10g
Fresh Coriander - 4g
Dried Chilli Flakes - 5ml
Lemon - 1

Download the Recipe

Serves 2

NOT YOUR AVERAGE MINCE MIX
Place a pan over medium-high heat. When hot, add the mince and work quickly to break it up as it starts to cook. Fry for 5-7 minutes until browned and caramelised, shifting occasionally. In the final 1-2 minutes, add ½ the grated ginger and the curry paste (to taste). Remove from the pan and set aside.
WANT IT SOBA-D
Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
GO MAN, GO
Return the pan, wiped down, to a medium-high heat. When hot, add the mango fingers and fry for 1-2 minutes per side until starting to char. Remove from the pan and set aside.
CAUSE A STIR (FRY)
Loosen the peanut sauce with 30ml of water. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pepper strips and fry for 3-4 minutes until soft, shifting occasionally. Add the julienne carrot and fry for 2-3 minutes until soft, shifting occasionally. Remove from the heat and add the loosened peanut sauce, the cooked noodles, and the browned mince. Season, if necessary, and set aside.
SIZZLING OIL
Place the remaining ginger, ½ the chopped peanuts, ½ the chopped coriander, and the chilli flakes (to taste) in a small bowl. Place a small pan over medium-high heat with 4 tbsp of oil. Heat for 1-2 minutes until hot. When hot, pour the oil over the chilli mix and let it sizzle!
THERE YOU HAVE IT!
Bowl up the peanut stir-fry. Top with the charred mango and drizzle over the fragrant oil (to taste). Sprinkle over the remaining coriander and peanuts. Serve with a lemon wedge. Enjoy, Chef!

Free-range Chicken Mince - 300g
Fresh Ginger - 20g
Thai Red Curry Paste - 30ml
Soba Noodles - 100g
Mango Fingers - 100g
Peanut Sauce - 100ml
Red Bell Peppers - 1
Julienne Carrots - 150g
Peanuts - 20g
Fresh Coriander - 8g
Dried Chilli Flakes - 10ml
Lemon - 1

Download the Recipe

Serves 3

NOT YOUR AVERAGE MINCE MIX
Place a large pan over medium-high heat. When hot, add the mince and work quickly to break it up as it starts to cook. Fry for 7-8 minutes until browned and caramelised, shifting occasionally. In the final 1-2 minutes, add ½ the grated ginger and the curry paste (to taste). Remove from the pan and set aside.
WANT IT SOBA-D
Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
GO MAN, GO
Return the pan, wiped down, to a medium-high heat. When hot, add the mango fingers and fry for 1-2 minutes per side until starting to char. Remove from the pan and set aside.
CAUSE A STIR (FRY)
Loosen the peanut sauce with 45ml of water. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pepper strips and fry for 4-5 minutes until soft, shifting occasionally. Add the julienne carrot and fry for 3-4 minutes until soft, shifting occasionally. Remove from the heat and add the loosened peanut sauce, the cooked noodles, and the browned mince. Season, if necessary, and set aside.
SIZZLING OIL
Place the remaining ginger, ½ the chopped peanuts, ½ the chopped coriander, and the chilli flakes (to taste) in a small bowl. Place a small pan over medium-high heat with 6 tbsp of oil. Heat for 1-2 minutes until hot. When hot, pour the oil over the chilli mix and let it sizzle!
THERE YOU HAVE IT!
Bowl up the peanut stir-fry. Top with the charred mango and drizzle over the fragrant oil (to taste). Sprinkle over the remaining coriander and peanuts. Serve with a lemon wedge. Enjoy, Chef!

Free-range Chicken Mince - 450g
Fresh Ginger - 30g
Thai Red Curry Paste - 45ml
Soba Noodles - 150g
Mango Fingers - 150g
Red Bell Peppers - 2
Peanut Sauce - 150ml
Julienne Carrots - 225g
Peanuts - 30g
Fresh Coriander - 12g
Dried Chilli Flakes - 15ml
Lemons - 2

Download the Recipe

Serves 4

NOT YOUR AVERAGE MINCE MIX
Place a large pan over medium-high heat. When hot, add the mince and work quickly to break it up as it starts to cook. Fry for 8-10 minutes until browned and caramelised, shifting occasionally. In the final 1-2 minutes, add ½ the grated ginger and the curry paste (to taste). Remove from the pan and set aside.
WANT IT SOBA-D
Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
GO MAN, GO
Return the pan, wiped down, to a medium-high heat. When hot, add the mango fingers and fry for 1-2 minutes per side until starting to char. Remove from the pan and set aside.
CAUSE A STIR (FRY)
Loosen the peanut sauce with 60ml of water. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pepper strips and fry for 4-5 minutes until soft, shifting occasionally. Add the julienne carrot and fry for 3-4 minutes until soft, shifting occasionally. Remove from the heat and add the loosened peanut sauce, the cooked noodles, and the browned mince. Season, if necessary, and set aside.
SIZZLING OIL
Place the remaining ginger, ½ the chopped peanuts, ½ the chopped coriander, and the chilli flakes (to taste) in a small bowl. Place a small pan over medium-high heat with 8 tbsp of oil. Heat for 1-2 minutes until hot. When hot, pour the oil over the chilli mix and let it sizzle!
THERE YOU HAVE IT!
Bowl up the peanut stir-fry. Top with the charred mango and drizzle over the fragrant oil (to taste). Sprinkle over the remaining coriander and peanuts. Serve with a lemon wedge. Enjoy, Chef!