300gramsdry spaghetti noodle or rice noodle or any long noodles
For chicken
2chicken breastcut in small strips (julienned)
2tablespoonlemon juice
1-2tablespoonsriracha sauceor any hot sauce. (I used 2 tbsp)
1tablespoonminced ginger
½tablespoonminced garlic
1tablespoonsoy sauce
½teaspoonpepper
1tablespoonoilpreferably sesame oil
For peanut sauce
6tablespoonpeanut butter
1cupchicken brothor use chicken cube mixed with water.
5tablespoonlemon juice
3tablespoonssugar
2tablespoonssoy sauce
1-2tablespoonsriracha sauce or any hot sauceI used 2 tbsp
½tablespoonred chili flakesoptional for extra spicy noodles
1tablespoonminced ginger
½tablespoonminced garlic
½teaspoonsalt
Veggies
1tablespoonoilcut into matchstick
1cupcarrot
¾cupbell peppersany color, jullienned
¾cupgreen onionssliced
¾cupcucumbercut into thin sticks
¼cupcilantrochopped
Garnish
4tablespoonroasted peanutschopped
4lemon wedgesto serve
Instructions
Boil noodles 1 minute less than the instructions on the packet. Transfer to the cold water to cool. Drain the water and coat noodles with little oil. Smear all over with your fingers. Set aside.
For Chicken
Put all the ingredients for the chicken in a bowl and mix well. Rest it 15-20 minutes.
Transfer chicken to a pot. Cover and cook for 5-7 minutes on medium heat until tender. Remove the lid and dry out excess water on high heat. Remove chicken to a plate and set aside.
For Peanut Sauce
In the same pan, heat oil and add ginger and garlic. Cook garlic for a minute until it sizzles then add all the remaining ingredients of peanut sauce. Mix well.
Let the sauce simmer for 5 minutes on low heat then add the cooked chicken. Mix and set aside. The Peanut chicken sauce will have a flowing consistency. (The sauce thickens as it sits for some time. Add a few more tablespoons of water if needed to make it thin).
Stir Fry Veggies
Heat oil in a pan and add matchstick carrots. Continue to cook for 2 minutes until carrots are soft. Then add the remaining veggies and stir to mix all. Veggies are ready, set aside.
Assemble:
Divide peanut chicken sauce and veggies and noodles into two halves and work in two batches. This will allow enough room in the wok for easy stir-frying on heat.
Just before serving, reheat the chicken-peanut sauce and mix noodles and veggies. Garnish with toasted sesame and crushed peanuts. Serve warm.Pro Tip: You can stir-fry just half of the veggies and proceed with adding the sauce and noodles right away. Watch video.
Video
Notes
Chicken: I’m using chicken as the protein, fried beef or seafood like shrimp or mushrooms can make a great protein option in this noodle.Chicken stock: I used chicken bullion and mixed it with little water to make the chicken stock. You can use fresh or store-bought chicken stock as well.Noodles: Use any long noodles like rice noodles, spaghetti, egg noodles, fettuccine, or soba (Japanese noodles). All work well, even ramen without the flavor pack can be used.Veggies: You can use other veggies like cabbage, and colored bell pepper. Pre-cut julienned veggies are also a good choice. Stick to about 2-2 ½ cups of total veggies in this recipeSauce: The sauce tends to get thick if it sits for a long. So add a few tablespoons of water if needed to thin out the sauce.Storage: You can make this peanut chicken sauce up to 2 days ahead and store it in the fridge. Add extra water if needed to loosen it when re-using. Store julienned veggies and boiled noodles in an air-tight box. Before serving, stir-fry veggies first then add sauce and noodles. Stir-fry until everything is heated through and then serve.