Spicy Peanut Butter Noodles
Recipe from Marion's Kitchen · original post · full recipe on marionskitchen.com
These creamy peanut butter knife-cut noodles feature tender chicken, coconut milk and Marion’s Kitchen Crispy Chilli Oil. An easy, flavour-packed meal.
Ingredients
- dried knife-cut noodles100 g
- chicken breast — thinly sliced200 g
- vegetable oil — 1 tsp5 ml
- garlic cloves — finely chopped2 ea
- baby bok choy — halved and steamed1 ea
- coconut milk250 ml
- chicken stock200 ml
- smooth peanut butter — 2 tbsp43 g
- light soy sauce — 1 tbsp20 ml
- crispy chilli oil — 2 tsp; plus extra to serve10 ml
- lime — juiced and wedges to serve1 ea
- coriander — leaves to serve1 bunch
Method
- Cook the knife-cut noodles in a saucepan of boiling water according to the packet instructions. Drain and set aside.
- Meanwhile, heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken and cook for 3-4 minutes, or until lightly golden and almost cooked through.Remove the chicken from the pan and set aside.
- Add the garlic to the same pan and stir-fry for about a minute, or until fragrant.
- Reduce the heat to medium. Add the coconut milk, chicken stock, peanut butter, soy sauce and Marion’s Kitchen Crispy Chilli Oil. Stir until the peanut butter has melted into the sauce.
- Return the chicken to the pan and simmer for 2-3 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Add the cooked noodles and toss until well coated. Continue cooking for another minute, allowing the noodles to soak up the creamy sauce.
- Remove from the heat and stir through the lime juice. Divide among serving bowls and finish with coriander and steamed bok choy, a lime wedge and an extra spoonful of crispy chilli oil.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Pescatarian
Spicy Peanut Butter Prawn Noodles
- 180 g Raw prawns instead of chicken breast
- 200 ml Vegetable stock instead of chicken stock
Fry the prawns for 1 to 2 minutes until just pink, set aside, and return them for the last minute of simmering.
Vegetarian
- 150 g Firm tofu instead of chicken breast
- 200 ml Vegetable stock instead of chicken stock
Press and cube the tofu and fry for 6 to 8 minutes until golden before making the sauce; return it for the last 2 minutes just to heat through.
Vegan
- 150 g Firm tofu instead of chicken breast
- 200 ml Vegetable stock instead of chicken stock
Press and cube the tofu and fry for 6 to 8 minutes until golden before making the sauce; return it for the last 2 minutes just to heat through.
Gluten-free
- 100 g Rice noodles instead of dried knife-cut noodles
- 20 ml Tamari instead of light soy sauce
Soak or boil the rice noodles to the packet time and toss them in the sauce for just a minute so they do not break up.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- dried knife-cut noodles · 100 g
- chicken breast · 200 g
- vegetable oil · 5 ml
- garlic cloves · 2 items
- baby bok choy · 1 item
- coconut milk · 250 ml
- chicken stock · 200 ml
- smooth peanut butter · 43 g
- light soy sauce · 20 ml
- crispy chilli oil · 10 ml
- lime · 1 item
- coriander · 1 bunch