Easy Peanut Chicken Noodles - a delicious simple noodle stir fry with chicken, vegetables and a peanut sauce.
Easy Peanut Chicken Noodles Recipe
Have I mentioned how much I love peanut flavoured savoury dishes? Probably!! The kids love it too and if there is one dish that is easy to cook up and will satisfy the whole family. It's an easy noodle stir fry dish like this Peanut Chicken Noodles.
Chicken for protein, a healthy mix of vegetables, egg noodles and of course that simple peanut sauce using a few store cupboard ingredients. The result - cleared bowls from the entire family.
Quick Peanut Sauce
So what's in the sauce? The most obvious ingredient is peanut butter. You can use either crunchy or smooth whatever you prefer, crunchy is actually my preferred choice because then you get the little bits of chopped peanuts through the sauce. One thing I do recommend though is to make sure you use natural peanut butter. The only ingredient in peanut butter should be dry roasted peanuts, not palm oil, sugar and other nasties.
As well as the peanut butter, there is I use maple syrup for that sticky coating and slight sweetness, soy sauce for that umami flavour, ginger, garlic and of some red chilli flakes for that spicy kick (you can use fresh red chilli's, but I rarely have them on hand as they are hard to source here in Canada at the moment, so chilli flakes do the trick) and then just a little water to loosen the sauce. See how easy that is?
Vegetables for Noodles
In this recipe, I use carrots, zucchini and beansprouts. We love the crunch that bean sprouts add to a stir fry and they are prob my favourite item to add to a stir fry, it also means you don't need as many noodles too if you want to make this dish healthier because they are kind of like a healthy noodle.
Tip of the day: Julienne the veg. It makes such a difference in a noodle stir fry as you get little sticks of vegetables.
I have this brilliant Food Chopper that comes with various different blades including a julienne slicer and I love using it for the vegetables in a stir fry. You can also get just a handheld Julienne Peeler too which does the trick perfectly. But if you don't have either then slice them as you like.
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Feel free to use whatever vegetables you have on hand. Some other vegetables that work well in this dish are:
- Bell Peppers
- Shredded Cabbage
- Baby Corn
Can I use a peanut butter powder?
It's a question I see often for recipes that contain peanut butter. Personally I prefer to use real natural peanut butter, the powders can be a bit gritty and not quite the same taste and my kids hate it, big time. But if you want to swap it out, I don't see why it wouldn't work. Just mix it up as per the tub so that you have two tablespoons of peanut butter as per this recipe.
How can I make this gluten-free?
Following a gluten-free diet and want to try this recipe? Easy, just swap out the egg noodles for rice noodles and use a gluten-free soy sauce. There are various different gluten-free soy sauces available so use your favourite brand.
Protein for Noodle Recipes
I have used chicken for this Peanut Chicken Recipe, but other proteins work well too.
Some of my favourites are Pork, Shrimp (Prawns), Ground Turkey or Chicken (mince), you can even keep it to just vegetables or use a meat substitute like Tofu or Quorn pieces if you are vegetarian or fancy a meat-free dish.
More Noodle Recipes
Love noodle recipes like this? Check out some of these recipes:
- CHILLI BEEF NOODLES
- GINGER CHICKEN WITH MUSHROOMS AND NOODLES
- SWEET CHILLI PRAWNS AND NOODLES
- THAI CHICKEN NOODLES
- CHICKEN SINGAPORE NOODLES
- BEEF CHOW MEIN
or head on over to my Full Recipe Index with over 900 delicious Slimming World and Weight Watchers friendly recipes all fully searchable by meal type, ingredients, syn value and smart points etc
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- 400g of chicken thighs, sliced into thin pieces
- 2 garlic cloves, minced
- ½ tbs of ginger root, grated
- 1 tsp of sesame oil - 2 syns
- 200g of carrot, julienned
- 200g of courgette (zucchini), julienned
- 200g of bean sprouts
- 200g of egg noodles
- 2 spring onions, sliced
For the sauce:
- 2 tablespoons of natural peanut butter (smooth or crunchy) - 9 syns
- 2 tablespoons of maple syrup - 4 syns
- 2 tablespoons of soy sauce
- 1 tablespoon of dark soy sauce
- pinch of red chilli flakes (can add more depending on your preferred heat level)
- ¼ cup (60ml) of water
- Cook the noodles according to the package directions.
- Add the sesame oil to a large frying pan over medium-high heat.
- Once hot, add the chicken, ginger and garlic and fry until chicken is browned.
- Add in the zucchini, carrots and beansprouts and continue to stir fry for a couple of minutes. Then remove and set aside.
- Add the sauce ingredients to a bowl and whisk thoroughly to combine.
- Add the sauce into the frying pan and bubble on a high heat until it thickens. Running a wooden spoon into the centre of the sauce it should stay apart, this indicates is ready.
- Add back into the pan, the to chicken, vegetables and cooked noodles and toss to coat.
- Sprinkle with chopped spring onions
- Serve and enjoy!!
This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendly
- Slimming World - 4 per serving
- WW Green Smart Points - 11 per serving (10 using chicken breast)
- WW Blue Smart Points - 11 per serving (9 using chicken breast)
- WW Purple Smart Points - 11 per serving (9 using chicken breast)
- Gluten free - use gluten free soy sauce and rice noodles
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Nutrition InformationServing Size 1 SERVING
Amount Per Serving Calories 450Total Fat 10.5gSaturated Fat 2gSodium 831mgCarbohydrates 54.6gFiber 5gSugar 12.7gProtein 31.6g