Dinner

Peanut Chilli Noodles with Chicken Recipe

BySarah Summers May 20, 2026May 20, 2026

Introduction

Peanut Chilli Noodles with Chicken is a vibrant and flavorful dish that combines tender chicken, fresh vegetables, and a creamy peanut sauce. Perfect for a quick dinner, this recipe delivers a satisfying meal with an exciting balance of spicy and savory notes.

The image shows a close-up of cooked noodles mixed with strips of cooked chicken and green chili slices, all coated in a glossy, reddish-brown sauce. The noodles are curly and soft, with an even sauce covering, and the chicken pieces are tender and slightly shiny. The green chili slices are scattered throughout, adding pops of bright green color. A wooden spoon is lifting a portion of the noodles and chicken, showing the texture and coating of the sauce. The dish is in a dark pan which contrasts with the vibrant colors of the food. photo taken with an iphone --ar 4:5 --v 7

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 (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 package instructions. Drain and rinse under cold water to stop the cooking process.
Step 2: Mix the peanut butter, hot water, sesame oil, dark soy sauce, hoisin sauce, rice vinegar, and dried chilli flakes in a small bowl to make the sauce. Set aside.
Step 3: Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add the chicken pieces seasoned with salt and stir-fry until fully cooked. Remove the chicken and set aside.
Step 4: Add the remaining tablespoon of vegetable oil to the wok. Stir-fry the grated ginger and garlic for a few seconds until fragrant.
Step 5: Add the julienned carrot and sliced cabbage to the wok. Stir-fry over high heat for about 5 minutes until the vegetables are slightly browned but still crisp.
Step 6: Return the cooked chicken to the wok along with the drained noodles and green onions. Pour the prepared peanut sauce over everything and toss well to combine.
Step 7: Sprinkle with sesame seeds and additional green onions if desired. Serve immediately, with Chinese chilli oil on the side for extra heat.

Tips & Variations

For a spicier dish, add extra dried chilli flakes or serve with chilli oil.
Use any seasonal vegetables you prefer instead of cabbage and carrots, such as bell peppers or snap peas.
Adjust the amount of peanut butter to achieve a creamier or thicker sauce according to your taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave, adding a splash of water or soy sauce to loosen the sauce if it thickens too much.

How to Serve

A close-up view of a black wok filled with cooked curly ramen noodles coated in a glossy reddish-brown sauce. Mixed throughout the noodles are small strips of light golden-brown cooked chicken, and bright green sliced chili peppers add a fresh contrast. A wooden spatula is lifting a portion of the noodles and chicken from the wok, showing the shiny, saucy texture and slight charring on some pieces. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this recipe?

Yes, you can substitute medium egg noodles with rice noodles, udon, or even spaghetti. Just adjust the cooking time according to the package instructions.

Is there a vegetarian version of this dish?

Absolutely. Replace the chicken with firm tofu or extra vegetables, and use vegetable oil. The peanut sauce remains the same and provides plenty of flavor.