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
Chilli Peanut Chicken Noodles
with mango, soba noodles & lemon
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Chilli Peanut Chicken Noodles?
The preparation time for Chilli Peanut Chicken Noodles with mango, soba noodles & lemon is between 20 and 35 minutes.
What is the total time required to make Chilli Peanut Chicken Noodles with mango, soba noodles & lemon?
The total time required to make Chilli Peanut Chicken Noodles with mango, soba noodles & lemon is between 35 and 50 minutes.
How many servings does Chilli Peanut Chicken Noodles provide?
4 servings
What are the main ingredients in Chilli Peanut Chicken Noodles?
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
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?
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
How many calories does Chilli Peanut Chicken Noodles have?
803 calories
How much fat content does Chilli Peanut Chicken Noodles have?
grams
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