CHICKEN NOODLES WITH PEANUT BUTTER SAUCE

This simple and easy-to-prepare noodle dish is perfect for a quick dinner. It is so much tastier than takeout.

I admit that sometimes I don’t like to cook, especially when I am busy.

On occasions like this, I always keep some ingredients on hand, so that I can whip up quick meals in a short amount of time.

Noodles are one such ingredient. My family loves noodles, and they eat them at any time of the day.

Noodles can be combined with any kind of meat, seafood, or vegetables and can be served in many ways.

It would be much easier to just order out at times like this, but who needs takeout when you can make these delicious noodles.

HOW TO MAKE CHICKEN NOODLES WITH PEANUT BUTTER SAUCE

To make this recipe, first, I roasted a few cashews and kept and then I made the peanut butter sauce and kept it aside.

Then I cooked the noodles. When the noodles were getting cooked, I sautéed the garlic and chicken in a little bit of sesame oil.

When the noodles were cooked, I drained them and transferred them into a big bowl. Then I added the sautéed garlic, chicken pieces, chopped spring onions, and the peanut butter sauce, and mixed well.

Then I added the roasted cashew nuts, mixed them once again and served them hot.

You can serve it cold as well.

INGREDIENTS USED IN THIS RECIPE

You can use egg noodles, udon noodles, or any thick noodles. If you have neither, linguini will also work.

The smooth peanut butter added to the sauce gives flavor and it gives its texture.

I have also added sweet chili sauce, soy sauce, white vinegar, sesame oil, and chicken stock. The combination of all these ingredients makes the recipe flavorful.

To make it spicy I have added black pepper powder.

The spring onions and the fresh coriander leaves added make it more colorful and flavorful.

The cashews gives a small crunchiness.

VARIATIONS

When you prepare the sauce, along with the black pepper powder, you can add a few red chili flakes to make it spicier.

You can add Szechuan pepper instead of black pepper powder. If you are doing so, there is no need for the red chili flakes.

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Ingredients

• 150 grams of noodles (egg noodles, udon noodles or any thick noodles)

• 250 grams of chicken breast cut into small pieces

• One hand full of roasted cashew nuts

• 1 tablespoon of sesame oil

• 1 or 2 medium spring onion cut into small pieces

• 1 big garlic clove finely chopped

• FOR THE DRESSING

• 1 tablespoon of smooth peanut butter

• 1 and 1/2 table spoon of sweet chili sauce

• 1 and 1/4 table spoon of soya sauce

• 1 to 1 and 1/4 teaspoon of white vinegar

• 2 tablespoons of sesame oil

• 2 tablespoons of chicken stock or water

• 1/2 to 3/4 teaspoons of freshly ground black pepper

• 2 tablespoons of finely chopped fresh coriander leaves

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Directions

• Roast the cashews and keep aside.
• Cook the chicken pieces until soft by adding a little bit of salt and keep aside.
• Cook the noodles according to the package instructions, drain and transfer into a big bowl.
• While the noodles are cooking, prepare the dressing.
• To prepare the dressing, add the peanut butter, sweet chili sauce, soya sauce, vinegar, sesame oil, chicken stock or water, and the pepper powder into a bowl and mix well. Then add the coriander leaves and mix.
• In a pan, heat 1 tablespoon of sesame oil and sauté the garlic until it gives a nice aroma, then add the chicken pieces and sauté for a few minutes or until the chicken becomes a bit golden brown at the sides.
  
• Switch off the stove.
• Pour this sautéed garlic and chicken into the noodles along with spring onions and the prepared sauce. Mix well.
• Add the roasted cashews into the noodles and mix.
• Serve hot.

STEP BY STEP PICTURES

Roast the cashews and keep aside. Prepare the peanut butter sauce and keep aside. Roast the garlic and cooked chicken pieces in sesame oil.

Into the cooked noodles, add the roasted garlic, chicken, chopped spring onions, and peanut butter sauce and mix.

Add the roasted cashews and mix. Serve it hot or cold.

NOTES

Cook the noodles according to the package instructions, do not overcook.

I have used white vinegar in this recipe. But you can use sherry vinegar instead.

You can just add water if you do not have chicken stock. But chicken stock gives more flavor.

If you have any leftovers, you can store it in the fridge and eat it the next day after heating it.