Peanut Chilli Noodles with Chicken is a standout dish that perfectly balances flavor and texture, making it a delightful option for both busy weeknights and weekend feasts. Imagine a beautiful bowl of tender egg noodles coated in a rich, nutty sauce, mingled with succulent chicken and crisp vegetables that provide both color and crunch. There’s something extraordinarily satisfying about the way all these elements come together, each bite bursting with flavor that brings comfort and excitement.

I discovered this recipe during a particularly hectic week when I craved something delicious yet easy to whip together. From that moment, Peanut Chilli Noodles with Chicken became a staple in my kitchen, offering a quick solution to meal planning without skimping on taste. Not only is it incredibly quick to prepare, but it’s also budget-friendly, making it an approachable choice for anyone looking to treat themselves to a homemade feast. I genuinely can’t wait for you to try this!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Peanut Chilli Noodles with Chicken
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Peanut Chilli Noodles with Chicken

Why You’ll Love This Recipe

Simple & Quick: Ready in no time, this dish cooks up in about 30 minutes, perfect for busy evenings.
Irresistible Flavor: The combination of peanut butter, soy sauce, and sesame oil creates a sauce that’s both creamy and tangy.
Eye-Catching Appeal: The vibrant colors of the vegetables make this dish not just tasty but also a joy to look at.
Flexible Serving: Whether you’re serving it at a cozy dinner or preparing it as meal prep for the week, it fits all occasions beautifully.
Diet-Friendly Options: With a few swaps, like using tofu instead of chicken, it can be easily made vegetarian or vegan.

Ingredients You’ll Need

2 chicken breasts, cut into bite-sized pieces: This lean protein enhances the dish with its tender texture. You can substitute with tofu or tempeh for a vegetarian version.
1/2 tsp salt: Helps enhance the flavors of the chicken and noodles. Adjust according to taste.
2 tbsp vegetable oil: Used for stir-frying; can be swapped with sesame oil for extra flavor.
125g / 4 oz medium egg noodles (chow mein noodles): These are perfect for this recipe. Swap with gluten-free noodles if necessary.
1 tbsp ginger, grated: Brings warmth and a zesty kick; fresh ginger is best for flavor intensity.
4 cloves garlic, grated or crushed: Adds a fragrant aroma and depth of flavor.
1/4 head cabbage, sliced thinly (about 1.5 cups): Provides crunch; other vegetables like bell peppers or snap peas can be included.
1 large carrot, julienned: Adds sweetness and color; feel free to use other root veggies as alternatives.
3 green onions, cut into 2-inch pieces plus 1 onion for serving: Brightens up the dish with its fresh bite.
1 tbsp sesame seeds: For garnish; they add a nice nutty flavor and a delightful crunch.
2 tbsp smooth peanut butter, heaped: The star of the sauce, giving it creaminess and depth. Look for natural peanut butter to avoid added sugars.
3 tbsp hot water: Helps thin the peanut butter for sauciness.
1 tbsp sesame oil: Adds a lovely toasted flavor; you can omit it but it really elevates the dish.
2 tbsp dark soy sauce: For that salty umami kick; if unavailable, regular soy sauce works too.
2 tbsp hoisin sauce: Offers sweetness and complexity; you can replace with sweet chili sauce if desired.
1 tbsp rice vinegar or apple cider vinegar: Brightens the flavors; you can also use white wine vinegar.
1 tsp dried chilli flakes: For a bit of heat; adjust according to your spice preference.

How to Make Peanut Chilli Noodles with Chicken

Cook the Noodles: Begin by cooking 125g of medium egg noodles according to package instructions. Once they’re done, drain and rinse them under cold water to stop the cooking process and prevent sticking.
Prepare the Sauce: In a bowl, combine 2 heaping tablespoons of peanut butter, 3 tablespoons of hot water, 1 tablespoon of sesame oil, 2 tablespoons of dark soy sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of rice or apple cider vinegar, and 1 teaspoon of dried chilli flakes. Mix until smooth and set aside.
Cook the Chicken: Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Season the 2 cut chicken breasts with 1/2 teaspoon salt, then add them to the wok. Stir-fry until the chicken is fully cooked, about 5-7 minutes. Remove the chicken and set it aside on a separate plate.
Sauté the Vegetables: To the same wok, add the remaining 1 tablespoon of vegetable oil. Toss in 1 tablespoon of grated ginger and 4 grated cloves of garlic. Stir-fry for just 30 seconds until fragrant. Then, add in the sliced cabbage and julienned carrot. Continue to stir-fry over high heat for about 5 minutes, letting the veggies slightly brown while still retaining their crunch.
Combine Everything: Once the vegetables are ready, add the cooked noodles, the chicken, and the roughly chopped 3 green onions. Pour the prepared peanut sauce over everything and toss well to combine, ensuring all ingredients are nicely coated.
Serve: Finally, sprinkle the noodles with 1 tablespoon of sesame seeds and the reserved sliced green onion. Serve warm with a side of Chinese chilli oil for those who like an extra kick!

Storing & Reheating

Leftover Peanut Chilli Noodles with Chicken can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy your leftovers, simply reheat in a non-stick skillet over medium heat until warmed through, about 5-7 minutes. You can add a splash of water to help steam it if it seems dry. For longer storage, consider freezing the dish for up to 3 months. Just be aware that the texture may change slightly, so refreshing it with a touch of water or extra sauce can help.

Chef’s Helpful Tips

Don’t Overcook the Chicken: Ensure the chicken is cooked through but avoid overcooking, which can lead to a dry texture.
Prep Veggies Ahead: Wash, slice, and store the veggies in the fridge in advance to save time during cooking.
Adjust Spice Levels: If you’re sensitive to spice, start with less dried chili flakes and gradually add more to meet your preference.
Peanut Butter Consistency: Make sure your peanut butter is smooth for easier mixing. If it’s too thick, a tiny bit more hot water can help achieve that perfect saucy texture.
Garnish for Flavor: Don’t skip the sesame seeds and green onions—they add essential flavor and texture!

Peanut Chilli Noodles with Chicken is not just a meal; it’s a comforting hug in a bowl. With its quick prep time, this dish makes cooking feel joyful rather than overwhelming. Don’t hesitate to play around with ingredients, tossing in your favorite veggies or proteins. I encourage you to enjoy this culinary adventure!

Recipe FAQs

Can I make this recipe vegetarian or vegan?

Absolutely! Substitute the chicken with firm tofu or tempeh for a delicious vegetarian option. You can also use vegetable broth in place of chicken for added flavor.

How can I make this dish spicier?

If you like your food with a little extra kick, simply increase the amount of dried chili flakes in the sauce. You can also add fresh sliced chili peppers when you’re cooking the veggies.

What type of noodles can I use?

While this recipe specifically calls for medium egg noodles, you can definitely swap them for rice noodles, whole wheat noodles, or even spiralized zucchini for a gluten-free option.

How do I store the leftovers?

Leftover Peanut Chilli Noodles can be stored in an airtight container in the fridge for up to 3 days. If you’re looking to keep it longer, freeze the dish for up to 3 months. Just be sure to refresh it with a splash of water or sauce when reheating!

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Recipe Card

Peanut Chilli Noodles with Chicken

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Author: Monumetric
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 2 servings 1x
Category: Main Dishes
Method: Stir-Fry
Cuisine: Asian

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Description

Enjoy these Peanut Chilli Noodles with Chicken for a delightful meal. This dish combines tender chicken, flavorful vegetables, and a creamy peanut sauce—perfect for a quick dinner that the whole family will love!

Ingredients

Scale

2 chicken breasts, cut into bite-sized pieces
1/2 tsp salt
2 tbsp vegetable oil
125g / 4 oz medium egg noodles (chow mein noodles)
1 tbsp ginger, grated
4 cloves garlic, grated or crushed
1/4 head cabbage, sliced thinly (1.5 cups)
1 large carrot, julienned
3 green onions, cut into 2 inch pieces plus 1 onion for serving
1 tbsp sesame seeds
2 tbsp smooth peanut butter, heaped
3 tbsp hot water
1 tbsp sesame oil
2 tbsp dark soy sauce
2 tbsp hoisin sauce
1 tbsp rice vinegar or apple cider vinegar
1 tsp dried chilli flakes

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Instructions

Cook the noodles according to package instructions, drain, and rinse under cold water.
While the noodles are cooking, mix the sauce ingredients and set aside.
Heat 1 tbsp of vegetable oil in a wok, add the chicken seasoned with salt, and cook while stirring until fully cooked. Remove from the pan and set aside.
Add the remaining vegetable oil to the wok, stir fry the grated ginger and minced garlic for a few seconds, then add the carrots and cabbage and stir fry over high heat for 5 minutes until slightly browned.
Add the cooked noodles, chicken, green onions, and peanut sauce to the wok and mix well. Sprinkle with sesame seeds and serve with sliced green onions and Chinese chilli oil on the side.

Notes

Adjust the amount of chilli flakes based on your heat preference.
This dish can easily be made vegetarian by omitting chicken and adding tofu.
Feel free to substitute vegetables according to your taste.