Spicy Peanut Butter Noodles

Name: Spicy Peanut Butter Noodles
Total time: 20 min
Yield: 1 servings
Ingredients: 100 g dried knife-cut noodles; 200 g chicken breast; 5 ml vegetable oil; 2 ea garlic cloves; 1 ea baby bok choy; 250 ml coconut milk; 200 ml chicken stock; 43 g smooth peanut butter; 20 ml light soy sauce; 10 ml crispy chilli oil; 1 ea lime; 1 bunch coriander

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.

Serves 1 20 min

Dairy freeChickenSpicyAsian

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

Cooking for a different diet?

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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.

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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

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.