Chicken Peanut Noodles with Stir-Fry Veggies and Sprouts

Chicken Peanut Noodles with Stir-Fry Veggies and Sprouts

Ready in 40 minutes Serves 4
This dish most recently appeared in Fresh Start Lite 20 on Sunday, May 6, 2018.

Use a non-stick fry-pan for best results.



  • 1 tsp oil
  • ½ brown onion, finely diced
  • Pinch of chilli (optional)
  • 30g lemongrass paste
  • 1 Tbsp soy sauce
  • 30g peanut butter
  • 1 cup chicken stock
  • 1½ tsp honey
  • 1 tsp cornflour, mixed with 1 Tbsp cold water
  • Juice of ½ lime


  • 2 tsp oil
  • 450g chicken breast stir-fry
  • ½ brown onion, thinly sliced
  • 1 carrot, cut in half lengthways and thinly sliced
  • 1 broccoli, cut into small florets and stalk roughly diced
  • 1 broccoli, cut into small florets and stalk roughly diced
  • ¼ cup water
  • 4 tsp soy sauce


  • 100g mung bean vermicelli
  • 3 eggs
  • 2 tsp soy sauce


  • 2 Tbsp chopped, roasted peanuts
  • 100g mung bean sprouts
  • 1½ Tbsp chopped coriander
  • ½ lime, cut into wedges


  1. Bring a full kettle to the boil.
  2. Heat oil in a medium pot on low-medium heat. Cook onion, chilli (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 lime juice), stir and bring to a simmer. Cook for 3-4 minutes, until thickened slightly. Stir through lime juice, season and set aside.
  3. While sauce cooks, heat 1 tsp of the oil 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.
  4. While chicken is stir-frying, place vermicelli in a medium, heat-proof bowl and cover with boiling water. Leave to soak for about 4 minutes, until tender. Drain and use kitchen scissors to snip in a few places.
  5. 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.
  6. Reduce heat to low-medium. Push veggies to one side and add whisked eggs to pan. Leave to partially set for 2 minutes then mix through veggies until set. Remove pan from heat. Season.
  7. To serve, place noodles, chicken stir-fry and peanut sauce into bowls. Top with peanuts, mung bean sprouts, coriander and a wedge of lime to squeeze over.

Nutritional Information

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