Ingredients

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 (about 1.5 cups)

1 large carrot, julienned

3 green onions, cut into 2-inch pieces

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

Instructions

Step 1: Cook the noodles according to the package instructions. Drain and rinse them under cold water to stop cooking and set aside.

Step 2: In a small bowl, mix together the peanut butter, hot water, sesame oil, dark soy sauce, hoisin sauce, rice vinegar, and dried chilli flakes to make the sauce. Set it aside.

Step 3: Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. Add the chicken pieces seasoned with salt, and stir-fry until fully cooked and lightly browned. Remove the chicken from the pan and keep it on a separate plate.

Step 4: Add the remaining tablespoon of vegetable oil to the wok. Stir-fry the grated ginger and garlic for about 30 seconds until fragrant. Add the julienned carrots and sliced cabbage, and stir-fry over high heat for 5 minutes until the vegetables are slightly browned but still crisp.

Step 5: Return the cooked chicken to the wok along with the noodles and green onions. Pour the peanut sauce over everything and toss well to combine all ingredients evenly.

Step 6: Sprinkle with sesame seeds and additional sliced green onions if desired. Serve immediately, with Chinese chilli oil on the side for extra heat.

Tips & Variations

Use crunchy peanut butter for added texture.

Swap chicken for tofu or shrimp to suit your preference.

Add bell peppers or snap peas for more vegetable variety and color.

Adjust the amount of chilli flakes based on your heat tolerance.

If you prefer a thinner sauce, add a little more hot water to the peanut mixture.

FAQs

Can I prepare the peanut sauce in advance?

Yes, the peanut sauce can be made ahead and stored in the refrigerator for up to 3 days. Give it a good stir before using as the ingredients might separate over time.

What type of noodles works best for this recipe?

Medium egg noodles or chow mein noodles work best because of their texture and ability to hold the sauce well. If unavailable, thin wheat noodles or even spaghetti can be used as alternatives.