Chicken Peanut Noodles

Chicken Peanut Noodles

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, October 1, 2017.
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with stir-fry veggies and sprouts

Ingredients

PEANUT SAUCE

  • 1 teaspoon oil, for cooking (or use spray oil)
  • ½ brown onion, finely diced
  • Pinch of chilli flakes/powder or cayenne powder (optional)
  • 30g lemongrass paste
  • 1 tablespoon soy sauce
  • 1 sachet peanut butter
  • 1 cup chicken stock
  • 1½ teaspoons runny honey
  • 1 teaspoon cornflour, mixed with 1 tablespoon cold water
  • Juice of ½ lemon

CHICKEN STIR-FRY

  • 2 teaspoons oil, for cooking (or use spray oil)
  • 450g chicken breast stir-fry
  • ½ brown onion, thinly sliced
  • 1 carrot, cut in half lengthways and thinly sliced
  • 1 head broccoli, cut into small florets and stalk roughly diced
  • 1 capsicum, core and seeds removed and thinly sliced
  • ¼ cup water
  • 4 teaspoons soy sauce

NOODLES AND EGGS

  • 100g vermicelli noodles
  • 3 eggs
  • 2 teaspoons soy sauce

TO SERVE

  • 2 tablespoons chopped, roasted peanuts
  • 100g mung bean sprouts
  • 1½ tablespoons chopped coriander leaves and stalks
  • ½ lemon, cut into wedges

Steps

  1. Bring a full kettle to the boil. Heat oil in a medium pot on low-medium heat. Cook onion, chilli/cayenne (if using) and lemongrass paste, stirring for 2-3 minutes, until soft. Add a splash of water if paste sticks. Add all remaining peanut sauce ingredients (except lemon juice), stir and bring to a simmer. Cook for 3-4 minutes, until thickened slightly. Stir through lemon juice, season and set aside.
  2. While sauce cooks, heat 1 teaspoon of the oil for stir-fry in a large, non-stick fry-pan on medium-high heat. Pat chicken dry, season and stir-fry for 2-4 minutes (depending on thickness), or until just cooked through. Remove from pan and add to pot with peanut sauce. Set aside, covered to keep warm. Reserve pan.
  3. While chicken is stir-frying, place noodles in a medium, heat-proof bowl and cover with boiling water. Leave to soak for 4 minutes, until tender, then drain. Use kitchen scissors to snip in a few places.
  4. Return reserved pan to medium-high heat with remaining oil and stir-fry onion for 1-2 minutes, until soft. Add carrot, broccoli, capsicum, water and soy sauce and stir-fry for 3-4 minutes, until veggies are tender. While veggies cook, whisk eggs and soy sauce together in a small bowl.
  5. Reduce heat to low-medium. Push veggies to one side of pan and add whisked eggs. Leave to partially set for 2 minutes then mix through veggies, until set. Remove pan from heat. Season to taste.
  6. place noodles, stir-fry veggies with eggs and chicken and peanut sauce into bowls. Top with peanuts, mung bean sprouts, coriander and a wedge of lemon.

Nutritional Information

Energy 1856 kj
444 kcal
Protein 39.5g
Carbohydrate 31.6g
Fat 16.8g