Bursting with flavour and easy to make, this Chinese street food dish is a quick classic. Golden chicken strips, crunchy cabbage slaw, and scrumptious egg noodles are coated in a thick, tangy sauce of peanut butter, black vinegar & soy sauce. You’ll eat up every last drop!
Peanut Noodles & Chicken
Peanut Noodles & Chicken
with cabbage, carrot & peanut butter
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Brown Sugar
- Cabbage
- Carrot
- Chicken
- Egg Noodles
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Garlic Clove
- Garlic Cloves
- Peanut Butter
- Sesame & Chilli Mix
- Soy Sauce Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
PEANUT SAUCE
Using a whisk or fork, whisk the Brown Sugar and the Soy Sauce Mix in a bowl until the sugar has dissolved. Add the Peanut Butter, the grated garlic, and the sesame & chilli mix (to taste). Mix until combined and emulsified.
BUBBLE IT UP
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving 1 tbsp of the cooking water, and rinse in cold water. Mix the reserved cooking water into the peanut sauce until silky.
WHILE THE NOODLES ARE COOKING...
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel, and cut into bite-sized cubes. Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the chicken until golden but not completely cooked through, 1-2 minutes. Toss through the sliced Cabbage and the grated Carrot until heated but still crunchy, 1-2 minutes. Pour in the peanut sauce and toss until the chicken is coated and cooked through, 1-2 minutes. Season and remove from the heat.
NO NEED TO HIT THE STREETS
Make a bed of the scrumptious Egg Noodles and top with the silky Chicken/" title="View all our recipes with Chicken at eCook">Chicken stir-fry. Simply delicious!
Brown Sugar - 10ml
Soy Sauce Mix - 30ml
Peanut Butter - 15ml
Garlic Clove - 1
Sesame & Chilli Mix - 15ml
Egg Noodles - 1 cake
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">Free-range Chicken Breast - 1
Cabbage - 100g
Carrot - 120g
PEANUT SAUCE
Using a whisk or fork, whisk the Brown Sugar and the Soy Sauce Mix in a bowl until the sugar has dissolved. Add the Peanut Butter, the grated garlic, and the sesame & chilli mix (to taste). Mix until combined and emulsified.
BUBBLE IT UP
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving 1 tbsp of the cooking water, and rinse in cold water. Mix the reserved cooking water into the peanut sauce until silky.
WHILE THE NOODLES ARE COOKING...
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel, and cut into bite-sized cubes. Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the chicken until golden but not completely cooked through, 1-2 minutes. Toss through the sliced Cabbage and the grated Carrot until heated but still crunchy, 1-2 minutes. Pour in the peanut sauce and toss until the chicken is coated and cooked through, 1-2 minutes. Season and remove from the heat.
NO NEED TO HIT THE STREETS
Make a bed of the scrumptious Egg Noodles and top with the silky Chicken/" title="View all our recipes with Chicken at eCook">Chicken stir-fry. Simply delicious!
Brown Sugar - 20ml
Soy Sauce Mix - 60ml
Peanut Butter - 30ml
Garlic Clove - 1
Sesame & Chilli Mix - 30ml
Egg Noodles - 2 cakes
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2
Cabbage - 200g
Carrot - 120g
PEANUT SAUCE
Using a whisk or fork, whisk the Brown Sugar and the Soy Sauce Mix in a bowl until the sugar has dissolved. Add the Peanut Butter, the grated garlic, and the sesame & chilli mix (to taste). Mix until combined and emulsified.
BUBBLE IT UP
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving 2 tbsp of the cooking water, and rinse in cold water. Mix the reserved cooking water into the peanut sauce until silky.
WHILE THE NOODLES ARE COOKING...
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel, and cut into bite-sized cubes. Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the chicken until golden but not completely cooked through, 2-3 minutes. Toss through the sliced Cabbage and the grated Carrot until heated but still crunchy, 2-3 minutes. Pour in the peanut sauce and toss until the chicken is coated and cooked through, 1-2 minutes. Season and remove from the heat.
NO NEED TO HIT THE STREETS
Make a bed of the scrumptious Egg Noodles and top with the silky Chicken/" title="View all our recipes with Chicken at eCook">Chicken stir-fry. Simply delicious!
Brown Sugar - 30ml
Soy Sauce Mix - 90ml
Peanut Butter - 45ml
Garlic Cloves - 2
Sesame & Chilli Mix - 45ml
Egg Noodles - 3 cakes
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 3
Cabbage - 300g
Carrot - 240g
PEANUT SAUCE
Using a whisk or fork, whisk the Brown Sugar and the Soy Sauce Mix in a bowl until the sugar has dissolved. Add the Peanut Butter, the grated garlic, and the sesame & chilli mix (to taste). Mix until combined and emulsified.
BUBBLE IT UP
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving 2 tbsp of the cooking water, and rinse in cold water. Mix the reserved cooking water into the peanut sauce until silky.
WHILE THE NOODLES ARE COOKING...
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel, and cut into bite-sized cubes. Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the chicken until golden but not completely cooked through, 2-3 minutes. Toss through the sliced Cabbage and the grated Carrot until heated but still crunchy, 2-3 minutes. Pour in the peanut sauce and toss until the chicken is coated and cooked through, 1-2 minutes. Season and remove from the heat.
NO NEED TO HIT THE STREETS
Make a bed of the scrumptious Egg Noodles and top with the silky Chicken/" title="View all our recipes with Chicken at eCook">Chicken stir-fry. Simply delicious!
Brown Sugar - 40ml
Soy Sauce Mix - 120ml
Peanut Butter - 60ml
Garlic Cloves - 2
Sesame & Chilli Mix - 60ml
Egg Noodles - 4 cakes
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4
Cabbage - 400g
Carrot - 240g
Frequently Asked Questions
What is the preparation time for Peanut Noodles & Chicken?
The preparation time for Peanut Noodles & Chicken with cabbage, carrot & peanut butter is between 15 and 30 minutes.
What is the total time required to make Peanut Noodles & Chicken with cabbage, carrot & peanut butter?
The total time required to make Peanut Noodles & Chicken with cabbage, carrot & peanut butter is between 25 and 40 minutes.
How many servings does Peanut Noodles & Chicken provide?
4 servings
What are the main ingredients in Peanut Noodles & Chicken?
Brown Sugar, Cabbage, Carrot, Chicken, Egg Noodles, Free-range Chicken Breast, Free-range Chicken Breasts, Garlic Clove, Garlic Cloves, Peanut Butter, Sesame & Chilli Mix, Soy Sauce Mix
What is the nutritional information of Peanut Noodles & Chicken?
Calories: 717, Carbs: 85 grams, Fat: grams, Protein: 52.4 grams, Sugar: 28.2 grams, Salt: 1137 grams
How do I prepare Peanut Noodles & Chicken?
PEANUT SAUCE: Using a whisk or fork, whisk the brown sugar and the soy sauce mix in a bowl until the sugar has dissolved. Add the peanut butter, the grated garlic, and the sesame & chilli mix (to taste). Mix until combined and emulsified. WHILE THE NOODLES ARE COOKING...: Pat the chicken dry with paper towel, and cut into bite-sized cubes. Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the chicken until golden but not completely cooked through, 1-2 minutes. Toss through the sliced cabbage and the grated carrot until heated but still crunchy, 1-2 minutes. Pour in the peanut sauce and toss until the chicken is coated and cooked through, 1-2 minutes. Season and remove from the heat. BUBBLE IT UP: Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving 1 tbsp of the cooking water, and rinse in cold water. Mix the reserved cooking water into the peanut sauce until silky. NO NEED TO HIT THE STREETS: Make a bed of the scrumptious egg noodles and top with the silky chicken stir-fry. Simply delicious!
What should be prepared from my kitchen to make Peanut Noodles & Chicken?
Brown Sugar, Cabbage, Carrot, Chicken, Egg Noodles, Free-range Chicken Breast, Free-range Chicken Breasts, Garlic Clove, Garlic Cloves, Peanut Butter, Sesame & Chilli Mix, Soy Sauce Mix
How many calories does Peanut Noodles & Chicken have?
717 calories
How much fat content does Peanut Noodles & Chicken have?
grams
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