The flavour profiles of this noodle dish is delicously layered, Chef, which means every bite is unique. Crispy onion & peanuts, coriander & lime juice top a bed of egg noodles tossed with browned chicken, bell pepper & spinach. By cooking all these ingredients in creamy coconut milk, spicy red curry paste, and salty soy sauce, you tick all the taste boxes in one meal.
Peanut Chicken Noodles
Peanut Chicken Noodles
with spinach & fresh coriander
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
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 and rinse in cold water.
MAKE HASTE WITH THE CURRY PASTE
Place a pan over medium heat with a drizzle of oil. When hot, fry the peppers until soft, 3-4 minutes (shifting occasionally). Add the chicken and the curry paste and fry until browned and fragrant, 1-2 minutes (shifting occasionally).
PEANUT COCONUT SAUCE
Pour in the coconut milk and the soy sauce to the pan. Mix through the peanut butter, and 50ml [100ml]|#7DA0D7 of water. Simmer until slightly thickening, 5-8 minutes (shifting occasionally). Mix in the noodles and the spinach. Remove from the heat and season.
PERFECT PLATE OF FOOD
Plate up a generous portion of the noodles and peanut chicken. Finish with the peanut & crispy onion mix, the coriander, and drizzle over the lemon juice (to taste).
Egg Noodles - 1 cake
Bell Pepper - 1
Free-range Chicken Mini Fillets - 150g
Red Curry Paste - 30ml
Coconut Milk - 100ml
Low Sodium Soy Sauce - 10ml
Peanut Butter - 40ml
Spinach - 40g
Peanut & Crispy Onion Mix - 15g
Fresh Coriander - 3g
Lemon Juice - 15ml
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 and rinse in cold water.
MAKE HASTE WITH THE CURRY PASTE
Place a pan over medium heat with a drizzle of oil. When hot, fry the peppers until soft, 3-4 minutes (shifting occasionally). Add the chicken and the curry paste and fry until browned and fragrant, 1-2 minutes (shifting occasionally).
PEANUT COCONUT SAUCE
Pour in the coconut milk and the soy sauce to the pan. Mix through the peanut butter, and 50ml [100ml]|#7DA0D7 of water. Simmer until slightly thickening, 5-8 minutes (shifting occasionally). Mix in the noodles and the spinach. Remove from the heat and season.
PERFECT PLATE OF FOOD
Plate up a generous portion of the noodles and peanut chicken. Finish with the peanut & crispy onion mix, the coriander, and drizzle over the lemon juice (to taste).
Egg Noodles - 2 cakes
Bell Pepper - 1
Free-range Chicken Mini Fillets - 300g
Red Curry Paste - 60ml
Coconut Milk - 200ml
Low Sodium Soy Sauce - 20ml
Peanut Butter - 80ml
Spinach - 80g
Peanut & Crispy Onion Mix - 30g
Fresh Coriander - 5g
Lemon Juice - 30ml
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 and rinse in cold water.
MAKE HASTE WITH THE CURRY PASTE
Place a pan over medium heat with a drizzle of oil. When hot, fry the peppers until soft, 4-5 minutes (shifting occasionally). Add the chicken and the curry paste and fry until browned and fragrant, 1-2 minutes (shifting occasionally).
PEANUT COCONUT SAUCE
Pour in the coconut milk and the soy sauce to the pan. Mix through the peanut butter, and 150ml [200ml]|#7DA0D7 of water. Simmer until slightly thickening, 8-10 minutes (shifting occasionally). Mix in the noodles and the spinach. Remove from the heat and season.
PERFECT PLATE OF FOOD
Plate up a generous portion of the noodles and peanut chicken. Finish with the peanut & crispy onion mix, the coriander, and drizzle over the lemon juice (to taste).
Egg Noodles - 3 cakes
Bell Peppers - 2
Free-range Chicken Mini Fillets - 450g
Red Curry Paste - 90ml
Coconut Milk - 300ml
Low Sodium Soy Sauce - 30ml
Peanut Butter - 125ml
Spinach - 120g
Peanut & Crispy Onion Mix - 45g
Fresh Coriander - 8g
Lemon Juice - 45ml
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 and rinse in cold water.
MAKE HASTE WITH THE CURRY PASTE
Place a pan over medium heat with a drizzle of oil. When hot, fry the peppers until soft, 4-5 minutes (shifting occasionally). Add the chicken and the curry paste and fry until browned and fragrant, 1-2 minutes (shifting occasionally).
PEANUT COCONUT SAUCE
Pour in the coconut milk and the soy sauce to the pan. Mix through the peanut butter, and 150ml [200ml]|#7DA0D7 of water. Simmer until slightly thickening, 8-10 minutes (shifting occasionally). Mix in the noodles and the spinach. Remove from the heat and season.
PERFECT PLATE OF FOOD
Plate up a generous portion of the noodles and peanut chicken. Finish with the peanut & crispy onion mix, the coriander, and drizzle over the lemon juice (to taste).
Egg Noodles - 4 cakes
Bell Peppers - 2
Free-range Chicken Mini Fillets - 600g
Red Curry Paste - 125ml
Coconut Milk - 400ml
Low Sodium Soy Sauce - 40ml
Peanut Butter - 160ml
Spinach - 160g
Peanut & Crispy Onion Mix - 60g
Fresh Coriander - 10g
Lemon Juice - 60ml
Frequently Asked Questions
What is the preparation time for Peanut Chicken Noodles?
The preparation time for Peanut Chicken Noodles with spinach & fresh coriander is between 15 and 20 minutes.
What is the total time required to make Peanut Chicken Noodles with spinach & fresh coriander?
The total time required to make Peanut Chicken Noodles with spinach & fresh coriander is between 20 and 25 minutes.
How many servings does Peanut Chicken Noodles provide?
4 servings
What are the main ingredients in Peanut Chicken Noodles?
What is the nutritional information of Peanut Chicken Noodles?
Calories: 1010, Carbs: 80 grams, Fat: grams, Protein: 61.8 grams, Sugar: 11.2 grams, Salt: 2011 grams
How do I prepare Peanut Chicken Noodles?
MAKE HASTE WITH THE CURRY PASTE: Place a pan over medium heat with a drizzle of oil. When hot, fry the peppers until soft, 3-4 minutes (shifting occasionally). Add the chicken and the curry paste and fry until browned and fragrant, 1-2 minutes (shifting occasionally). PERFECT PLATE OF FOOD: Plate up a generous portion of the noodles and peanut chicken. Finish with the peanut & crispy onion mix, the coriander, and drizzle over the lemon juice (to taste). PEANUT COCONUT SAUCE: Pour in the coconut milk and the soy sauce to the pan. Mix through the peanut butter, and 50ml [100ml]|#7DA0D7 of water. Simmer until slightly thickening, 5-8 minutes (shifting occasionally). Mix in the noodles and the spinach. Remove from the heat and season. 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 and rinse in cold water.
What should be prepared from my kitchen to make Peanut Chicken Noodles?
How many calories does Peanut Chicken Noodles have?
1010 calories
How much fat content does Peanut Chicken Noodles have?
grams