Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 12 oz), thinly sliced
- 200g (7 oz) rice noodles or egg noodles
- 2 tablespoons vegetable oil or peanut oil
- 3 cloves garlic, minced
- 1 small red chilli, finely chopped (optional, for heat)
- 1 red bell pepper, thinly sliced
- 2 medium carrots, julienned
- 3 spring onions, chopped
- 1/4 cup fresh coriander leaves, roughly chopped
- 1/4 cup roasted peanuts, roughly chopped (for garnish)
- For the peanut sauce:
- 1/3 cup creamy peanut butter
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon sesame oil
- 1/2 teaspoon grated fresh ginger
- 1/4 cup warm water (to loosen sauce)
If you’re in a pinch, you can substitute chicken with tofu or shredded rotisserie chicken from your local market. And if peanuts aren’t your thing, almond butter makes a lovely alternative in the sauce.
Instructions
- Begin by soaking the rice noodles in warm water for 10-15 minutes, or cook egg noodles according to package instructions until al dente. Drain and set aside, tossing with a little oil to prevent sticking.
- While the noodles are soaking, prepare the peanut sauce. In a small bowl, whisk together peanut butter, soy sauce, honey, lime juice, sesame oil, and grated ginger. Add warm water gradually, stirring until you get a smooth, creamy sauce. Taste and adjust sweetness or tanginess to your liking.
- Heat 1 tablespoon of oil in a large frying pan or wok over medium-high heat. Add the sliced chicken and cook for 5-7 minutes, turning occasionally, until golden and cooked through. Remove from pan and set aside.
- In the same pan, add the remaining oil and toss in the minced garlic and chopped chilli. Sauté for about 30 seconds until fragrant—this is where the kitchen fills with that magical aroma that always reminds me of my mum’s cooking.
- Add the red bell pepper and carrots to the pan and stir-fry for 3-4 minutes until just tender but still crisp.
- Return the chicken to the pan and pour over the peanut sauce. Toss everything together gently to coat the chicken and vegetables evenly. Cook for another 2 minutes, allowing the sauce to thicken slightly.
- Remove from heat and fold in the drained noodles until everything is well combined. Don’t overmix, as you want the noodles to hold their texture.
- Serve immediately in bowls, garnished with chopped spring onions, fresh coriander, and a sprinkle of roasted peanuts for that satisfying crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
