This Stir Fried Peanut Sauce Noodles tastes like the satay chicken you get at Chinese restaurants. A simple peanut sauce, rice noodles, chicken, carrot, cabbage and bean sprouts = a bowl of slurp worthy deliciousness!
This recipe is made using one of my master sauce recipe, thisΒ Peanut Sauce for Stir Fries. Like my All Purpose Stir Fry Sauce, it can be used for any stir fry or noodles using a βformulaβ (provided in the recipe) and forms the basis for many recipes Iβve shared over the years!
Peanut Sauce Noodles
This stir fried Peanut Sauce Noodles is made using the Peanut Sauce for Stir Fries that I published on Wednesday. In that post, I provided the sauce recipe and a βformulaβ to make stir fries using whatever you have. In this recipe, Iβm providing specific ingredient quantities for the pictured noodle stir fry.
I wonβt go on and on about the Peanut Sauce again because I did enough of that on Wednesday! In a nutshell β itβs a gem of a recipe, adapted from an original recipe given to me by a reader. One of those recipes that tastes a lot more complicated than it is β because Asian Peanut Sauces usually have a fairly lengthy list of ingredients, but this one is very straight forward.
If peanut butter sandwiches and basic Asian pantry essentials are a staple in your household, you can probably make these Peanut Sauce Noodles right now. The beauty of (most) stir fries is that there are no rules about what vegetables and proteins go into them. Iβd say that 90% of the stir fries I make involve rummaging around in the bottom of my fridge, rather than specifically shopping for ingredients to make something.
Ingredients in Stir FriedΒ Peanut Sauce Noodles
This Peanut Sauce Noodles recipe is made with leftover ingredients from Chicken Chow Mein I had the previous day. It has exactly the same ingredients:
chicken
onion & garlic
carrot
bean sprouts
cabbage
I like to useΒ chicken thighΒ because itβs juicier than breast and tenderloin. If I make this with chicken breast, I alwaysΒ tenderise it using a Chinese restaurant technique using baking soda (bi-carb). Itβs super simple, see directions here: How to Velvet Chicken.
I like the combination of vegetables in this Peanut Sauce Noodles because they are stringy, βnoodle shapedβ if you will, so they sort of seem to disappear in the noodles once tossed through with Sauce. This stir fry serves 2 and thereβs a fair mound of vegetables in this β over 4 cups. But looking at these photos, one would never guess.
The ultimate way with hidden veggies???Β β Nagi x
More really quick Asian recipes
- Pork Stir Fry with Green Beans
- Asian Beef Bowls
- Express noodles: Quick Beef Ramen Noodles,Β Chicken Vegetable Ramen Noodles and 12 Minute Thai Chicken Peanut Noodles
- Egg Foo Young (Chinese Omelette with Pork)
- Chop Suey (Chicken Stir Fry)
- All Purpose Stir Fry SauceΒ β Charlie! Yes I named it/him
- See all Asian recipes and 15 Minute Meals collection
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Stir Fried Noodles with Peanut Sauce
Ingredients
Sauce:
- 1/4 cup / 60g crunchy peanut butter (Note 1)
- 1 1/2 tbsp fish sauce (Note 2)
- 1 1/2 tbsp dark soy sauce (Note 3)
- 2 tsp sugar
- 2 tsp cornflour / cornstarch
- 2 garlic clove , minced
- 2 tsp grated ginger
- 1 1/2 tsp curry powder (any type)
- 1/4 cup / 65 ml water
Chicken:
- 180 g/ 6 oz thinly sliced chicken breast
- 1 tsp bicarb / baking soda (optional, Note 4)
Stir Fry:
- 100 g/3.5 oz dried rice noodles (Note 5)
- 2 tbsp oil
- 1 garlic , finely chopped
- 1/2 onion , sliced
- 1 cup shredded carrot
- 1 1/2 cups shredded cabbage
- 1 cup beansprouts
Garnish (highly recommended):
- Finely chopped coriander/cilantro
- Crushed peanuts
Instructions
- Tenderise Chicken (optional, Note 4): Place chicken and bicarb in a bowl and mix with your fingers. Set aside for 20 minutes. Rinse well in a colander then shake off excess water. Roughly pat dry with a paper towel.
- Sauce: Place all ingredients except water in a bowl and mix (microwave if needed to melt the peanut butter). Add water and mix.
- Prepare noodles per packet directions (usually soak in boiled water). Drain, set aside.
- Heat oil in a large skillet or wok over high heat. Add garlic and onion, stir for 30 seconds.
- Add chicken and cook until the outside changes from pink to white. Add carrot and cabbage, cook until it starts to wilt.
- Add noodles, bean sprouts and Sauce. Toss for 1 1/2 β 2 minutes or until the Sauce thickens and coats the noodles.
- Serve immediately, garnished with coriander and peanuts.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
LIFE OF DOZERΒ
Fellow dog owners β do you find your dog alwaysΒ sprawls in the most trodden path?? I mustβve stepped over him 20 or 30 times as I ran back and forth between the kitchen and the shoot area.
Not once did it cross my mind to tell him to move. Who rules the house???!
PS And to those who are new to it β introducing Dozerβs Modesty Daisy.
Thank You Nagi, My wife was not a fan or in favour of peanut sauce. Until she tasted the flavour of this recipe. A new family favourite, smiles all around. Best regards, Neil
Youβve converted her now Neil!! N x
This was so unbelievably delicious!
You never disappoint, Nagi!
πππ
We had this last night with beef and hokkein noodles, and will definitely be making this one a regular. Even a winner with my fussy 5 year old β he was licking the sauce off his fingers!
Liked this recipe a lot, I used pork instead of chicken and that worked well. I love garlic, but when I upped the servings to 5, the amount of raw garlic in the sauce was a tad too much for me.
Still totally destroyed my bowl of noodles and will be making this, with a bit less garlic and a bit of lime, again!
Hello Nagi, first of all I guess I should not like you. Why? Because I am loving your recipes! Theyβre so heavenly delicious I canβt stop eating. Already knowing that I might end up with an aching belly, some of my inner food demons always urge me having just one last little spoonful more! Itβs really hard to discipline myself not to exaggerate when itβs all so addictively tasty. And I really appreciate your kind of writing, itβs humorous and warm hearted. Keep on blogging, and stay healthy!
Hi Christian, this is the best compliment π Iβm so glad youβre enjoying all the recipes!! N x
This peanut sauce is fantastic!
Omg Nagi! I have tried so many of your recipes and what can I say! They have been so good. I was wondering if I could use this sauce with spiralized zucchini as the noodle? Thank youu
Yes definitely! N x
Hi, can I use curry paste instead of powder? And if yes, how much?
Hi Jamie, you really need the curry powder for this sauce β otherwise you can make my Thai Satay Sauce which uses red curry paste π N x
My husband constantly said amazing whilst eating this. He said it tasted like his favourite Chinese restaurant satay. I canβt eat peanuts so couldnβt try it but have been told I have to make it again. Very simple to make too thank you.
I made this dish yesterday and it was absolute HEAVEN⦠I must have said OMG 1,000 times whilst eating it. I have sent the recipe to all my foodie friends, as it would have been a crime against nature not to try this sublime recipe! Thank you so much for sharing!
This is a very tasty and oh so easy recipe! I served the chicken on skewers with extra (!) satay sauce and added a little bit of kecap manis to the stir fry sauce as well. Thank you again Nagi!
Youβre so welcome Hanane! N x
Iβve been using a lot of your recipes lately and my husband says this one has been his absolute favourite! He said this morning he was excited about lunch so he can have leftovers. He thinks Iβm a culinary genius even though everytime he says he loves my dishes I tell him theyβre all from you. Youβve made my meal planning much more fun. Thank you!
Thatβs lovely Melanie, sounds like youβre nailing it! N x
I used Thai 3 chilies, adding them at the same time as the onion. I also found it needed more tart, so I squeezed lime on each serving. I didnβt have cabbage, so used thinly sliced red peppers instead because I had a lot of them. Next time I would reduce the amount of corn starch by half as it was too thick for us. We otherwise really liked it!
Hi Cathy, the cabbage released a bit of water (if you didnβt use it then that could be the reason for the thick sauce). Iβm so glad you enjoyed it though!! N x
Hi Nagi,
Made this tonight. The kids loved it and asked me to make it a regular meal. Thank you so much for your website. Love you heaps.
Thatβs awesome Dave, I love hearing this!! N x
This is the most amazing recipe ever!!!!
Thanks so much Melissa!!
Another winner your the best Nagi
This has now become a massive favourite with my family β particularly with my 20 month old daughter who inhales it! Thank you!
Thanks so much Jodie!
Iβm so glad you loved it Jodie!
This was super tasty! Finished it off with a generous squeeze of lime juice and a touch of Sriracha in addition to the nuts and cilantro. Canβt wait to dig into the leftovers
I like the way you think Sandy!!
Another amazing recipe!! I cooked this last night β thought we would have leftovers since I increased the serving size β nope! My 17 year old had two heaping plates!
Thatβs great Marcie!!
I tried this and unfortunately it was very salty. Iβm not sure what I did wrong. I tripled the recipe, used rice instead of noodles, and added more water because the sauce was very thick. The chicken was very tender though.
Hi Joanne, Iβm sorry to hear that. Is it possible that you mis measured the soy or fish sauce? Iβve made this many times and donβt find it to me too salty β I find most restaurant foods too salty! N x
Oh wow Nagi, we both absolutely loved this dish. Thank you, your lovely recipes are much appreciated.
Thatβs great Lee!