Serves 4
Directions
- 1Slice your chicken into cubes.
- 2Add black pepper, garlic and ginger paste, chili flakes, onion powder, sriracha, and soy sauce to the chicken.
- 3Mix till well coated.
- 4Cook the chicken on medium heat for 3 to 4 minutes each side till golden brown and crispy.
- 5Add more butter and fresh coriander to the cooked chicken.
- 6Mix till well coated.
- 7Set the chicken aside.
- 8Add natural peanut butter, soy sauce, sriracha, rice vinegar, chili flakes, and hot water to a pan.
- 9Stir on low heat till silky smooth.
- 10Add your cooked noodles, green onion, coriander, and sesame seeds to the sauce.
- 11Mix well till creamy and indulgent.
- 12Serve the noodles with the juicy chicken.
Ingredients
- 800 g Raw Chicken Breasts cut into cubes
- 1 Tsp Black Pepper
- 1 Tbsp Garlic Paste
- 1 Tbsp Ginger Paste
- 1 Tsp Chilli Flakes
- 1.5 Tsp Onion Powder
- 25 g Sriracha
- 30 ml Soy Sauce
- 20 g Light Butter
- 1 handful Chopped Coriander / Cilantro
- 100 g Natural Peanut Butter (Without Palm Oil)
- 75 g Soy Sauce
- 50 g Sriracha
- 30 g Rice Vinegar
- 1 Tsp Chilli Flakes
- 125 ml Noodle Hot Water
- 250 g Uncooked Medium Egg Noodles
- 0.5 Cup Chopped Green Onion/Scallion
- 1 handful Chopped Coriander
- 1 handful Sesame Seeds
Equipment
panwokstrainer
Tips
- Marinate the chicken for at least 30mins or overnight for better flavour!
- Boil the noodles for 4-5 mins on medium. Once cooked remove in a strainer and pass through cold water to stop the cooking process
- Make the peanut sauce on low heat. No need to cook this, just to warm it up so it becomes silky smooth
- To reheat just place in a pan on low for 5-10 mins. Add a little water to the noodles to loosen them
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