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 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 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
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 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 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
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 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 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
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 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 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
Free-range Chicken Breasts - 4
Cabbage - 400g
Carrot - 240g
Woolies Products in this dish
