Spicy Peanut Noodles with Chicken

a white bowl with thick wheat noodles coated with a peanut butter chilli oil sauce

Spicy Peanut Noodles with Chicken

5 from 6 votes

These spicy peanut noodles with chicken are ready in 20 minutes, with thick wheat noodles coated in a creamy peanut butter and chili oil sauce.

Course: Main

Cuisine: Chinese

Yield: servings

Calories: 1088kcal

Author: Emma Choi

Prep Time: 20

Total Time: 20

Ingredients

2 servings wheat noodles (Note 1)
1 chicken breast , chopped
2 green onions , chopped
½ green capsicum , sliced
2 garlic cloves , minced
cooking oil
sesame seeds , optional

sauce

3 tbsp peanut butter
2 ½ tbsp soy sauce
½ tbsp dark soy sauce
1 tsp sesame oil
1 tbsp oyster sauce
1 tsp sugar
1 tbsp chilli oil
60 ml noodle starchy water

US - M

Instructions

Prepare the sauce – In a bowl, mix all the sauce ingredients together.
Cook the noodles – Boil water in a pot and cook the noodles according to the package instructions. While the noodles are cooking, set aside some starchy water. Drain the noodles.
Mix the starchy water into the sauce to loosen it.
Cook the chicken and vegetables – In a pan, heat up some cooking oil with garlic and the white part of the green onions. Add the capsicum and chicken, and cook until the capsicum and chicken are cooked.
Assemble – Reduce the heat to low and transfer the noodles into the pan with the capsicum and chicken. Pour the sauce on top and coat the noodles with the sauce.
Garnish – Sprinkle sesame seeds and the green part of the green onions.

Notes

1. Noodles – I use pre-cooked wheat noodles, but other noodles work too. Wheat noodles are less porous than egg noodles, so they absorb less sauce. Since different types of noodles vary a lot in weight, use 2 servings rather than relying on an exact weight. This can range from around 250 g / 8.8 oz for lighter noodles to 400 g / 14 oz for heavier noodles such as udon.

Nutrition