Directions
- 1Slice chicken into cubes.
- 2Add black pepper, garlic and ginger paste, chilli flakes, onion powder, sriracha and soy sauce to the chicken. Mix well.
- 3Cook the chicken in light butter on medium heat for 3-4 minutes each side until golden and crispy.
- 4Add more butter and fresh coriander to the cooked chicken and mix well. Set aside.
- 5Add natural peanut butter, soy sauce, sriracha, rice vinegar, chilli flakes and hot water to a pan. Stir on low heat until silky smooth.
- 6Add cooked noodles, green onion, coriander and sesame seeds to the peanut sauce. Mix well until creamy.
- 7Serve the noodles with the chicken.
Ingredients
- 800 g Raw Chicken Breasts
- 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
- 75 g Soy Sauce
- 50 g Sriracha
- 30 g Rice Vinegar
- 1 tsp Chilli Flakes
- 125 ml Noodle Hot Water
- 570 g Medium Egg Noodles
- 0.5 cup Chopped Green Onion/Scallion
- 1 handful Chopped Coriander
- 1 handful Sesame Seeds
Equipment
knifebowlfrying panspoontongs
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