What are the main ingredients in Peanut Chicken & Noodles?

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

What is the nutritional information of Peanut Chicken & Noodles?

Calories: 1081, Carbs: 84 grams, Fat: grams, Protein: 62.5 grams, Sugar: 17.9 grams, Salt: 1396 grams

How do I prepare Peanut Chicken & Noodles?

OODLES OF NOODLES: Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the pasta water, and rinse in cold water. PREP THE PEANUTS: Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 1-2 minutes. You may need to do this step in batches. Remove from the pan, season, and set aside. SWEET & NUTTY SALAD: In a bowl, combine the shredded leaves with the cucumber matchsticks, the drained peppers, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside. IT ALL COMES TOGETHER: Serve up the steaming chicken & noodles with the dressed salad on the side. Garnish with the chopped chives and the remaining nuts. SPICY COCONUT SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced carrot until charred & softening, 6-7 minutes (shifting occasionally). Add the grated garlic & ginger and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the coconut cream, the seared chicken, and 4 tbsp of water. Leave to simmer until slightly reduced and the carrots and chicken are cooked through, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, mix through the cooked noodles, the spicy peanut sauce, a splash of the reserved pasta water, and seasoning. Loosen with more pasta water if it is too thick and the sauce splits. Remove from the heat and set aside.

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

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

Peanut Chicken & Noodles

If you thought peanuts belong in the snack category, think again, Chef! We show you how to use this versatile ingredient in not one but two ways. Al dente egg noodles are coated in a spicy peanut butter & coconut sauce, together with golden-fried chicken mini fillets, carrot, ginger & garlic. Sided with a cucumber matchstick, toasted peanut & piquanté pepper salad.

Peanut Chicken & Noodles

with fresh chives & toasted peanuts

Hands on Time: 35 - 50 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Carrot
Chicken
Coconut Cream
Cucumber
Egg Noodles
Free-range Chicken Mini Fillets
Fresh Chives
Fresh Ginger
Garlic Clove
Garlic Cloves
Peanuts
Piquanté Peppers
Salad Leaves
Spicy Peanut Sauce

From your kitchen:

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

Serves 1

OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the pasta water, and rinse in cold water.
PREP THE PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 1-2 minutes. Remove from the pan, season, and set aside.
SPICY COCONUT SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced carrot until charred & softening, 6-7 minutes (shifting occasionally). Add the grated garlic & ginger and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the coconut cream, the seared chicken, and 2 tbsp of water. Leave to simmer until slightly reduced and the carrots and chicken are cooked through, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, mix through the cooked noodles, the spicy peanut sauce, a splash of the reserved pasta water, and seasoning. Loosen with more pasta water if it is too thick and the sauce splits. Remove from the heat and set aside.
SWEET & NUTTY SALAD
In a bowl, combine the shredded leaves with the cucumber matchsticks, the drained peppers, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
IT ALL COMES TOGETHER
Serve up the steaming chicken & noodles with the dressed salad on the side. Garnish with the chopped chives and the remaining nuts.

Egg Noodles - 1 cake
Peanuts - 20g
Free-range Chicken Mini Fillets - 150g
Carrot - 120g
Garlic Clove - 1
Fresh Ginger - 10g
Coconut Cream - 100ml
Spicy Peanut Sauce - 50ml
Salad Leaves - 20g
Cucumber - 100g
Piquanté Peppers - 25g
Fresh Chives - 3g

Download the Recipe

Serves 2

OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the pasta water, and rinse in cold water.
PREP THE PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 1-2 minutes. You may need to do this step in batches. Remove from the pan, season, and set aside.
SPICY COCONUT SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced carrot until charred & softening, 6-7 minutes (shifting occasionally). Add the grated garlic & ginger and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the coconut cream, the seared chicken, and 4 tbsp of water. Leave to simmer until slightly reduced and the carrots and chicken are cooked through, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, mix through the cooked noodles, the spicy peanut sauce, a splash of the reserved pasta water, and seasoning. Loosen with more pasta water if it is too thick and the sauce splits. Remove from the heat and set aside.
SWEET & NUTTY SALAD
In a bowl, combine the shredded leaves with the cucumber matchsticks, the drained peppers, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
IT ALL COMES TOGETHER
Serve up the steaming chicken & noodles with the dressed salad on the side. Garnish with the chopped chives and the remaining nuts.

Egg Noodles - 2 cakes
Peanuts - 40g
Free-range Chicken Mini Fillets - 300g
Carrot - 240g
Garlic Clove - 1
Fresh Ginger - 20g
Coconut Cream - 200ml
Spicy Peanut Sauce - 100ml
Salad Leaves - 40g
Cucumber - 200g
Piquanté Peppers - 50g
Fresh Chives - 5g

Download the Recipe

Serves 3

OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the pasta water, and rinse in cold water.
PREP THE PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 1-2 minutes. You may need to do this step in batches. Remove from the pan, season, and set aside.
SPICY COCONUT SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced carrot until charred & softening, 7-8 minutes (shifting occasionally). Add the grated garlic & ginger and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the coconut cream, the seared chicken, and 6 tbsp of water. Leave to simmer until slightly reduced and the carrots and chicken are cooked through, 5-6 minutes (shifting occasionally). In the final 2-3 minutes, mix through the cooked noodles, the spicy peanut sauce, a splash of the reserved pasta water, and seasoning. Loosen with more pasta water if it is too thick and the sauce splits. Remove from the heat and set aside.
SWEET & NUTTY SALAD
In a bowl, combine the shredded leaves with the cucumber matchsticks, the drained peppers, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
IT ALL COMES TOGETHER
Serve up the steaming chicken & noodles with the dressed salad on the side. Garnish with the chopped chives and the remaining nuts.

Egg Noodles - 3 cakes
Peanuts - 60g
Free-range Chicken Mini Fillets - 450g
Carrot - 360g
Garlic Cloves - 2
Fresh Ginger - 30g
Coconut Cream - 300ml
Spicy Peanut Sauce - 150ml
Salad Leaves - 60g
Cucumber - 300g
Piquanté Peppers - 75g
Fresh Chives - 8g

Download the Recipe

Serves 4

OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the pasta water, and rinse in cold water.
PREP THE PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 1-2 minutes. You may need to do this step in batches. Remove from the pan, season, and set aside.
SPICY COCONUT SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced carrot until charred & softening, 7-8 minutes (shifting occasionally). Add the grated garlic & ginger and fry until fragrant, 1-2 minutes (shifting constantly). Mix through the coconut cream, the seared chicken, and 8 tbsp of water. Leave to simmer until slightly reduced and the carrots and chicken are cooked through, 5-6 minutes (shifting occasionally). In the final 2-3 minutes, mix through the cooked noodles, the spicy peanut sauce, a splash of the reserved pasta water, and seasoning. Loosen with more pasta water if it is too thick and the sauce splits. Remove from the heat and set aside.
SWEET & NUTTY SALAD
In a bowl, combine the shredded leaves with the cucumber matchsticks, the drained peppers, ½ the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
IT ALL COMES TOGETHER
Serve up the steaming chicken & noodles with the dressed salad on the side. Garnish with the chopped chives and the remaining nuts.