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Eats & Drinks | Miz Parker: Spicy Chicken Noodles With Peanut Sauce

By Emily Parker

There is a restaurant in my hometown which makes the most wonderful spicy peanut noodles. They also serve Yakisoba, Teriyaki, etc., but my favorite dish is simply called “Spicy Peanut Noodles.” You choose a meat. For the peanut butter lovers contest, I am once again up against our very own Sweatpants & Coffee chefs (I’m the webmaster), but I wanted to see if I could re-create the dish I love at home. Turns out? I can! My best description for these is “Thai-inspired.”

Spicy Chicken Noodles With Peanut Sauce

For the sauce:

  • 1/2 cup creamy peanut butter
  • 1/4 cup hot water
  • 3 Tbsp soy sauce, plus some for cooking
  • 2 Tbsp honey
  • 2 Tbsp Sriracha (more or less to taste)
  • 2 Tbsp fresh lime juice
  • 1 1/2 Tbsp grated fresh ginger (peel it first)
  • 1 Tbsp minced garlic
  • 1 Tbsp sesame oil, plus some for cooking
  • vegetable oil, for cooking

For the main event:

  • 1 lb chicken breasts, diced (I used a little more than a pound)
  • 2 packages fresh stir fry noodles (normally found in the fresh section at the grocery store, sometimes called yakisoba noodles)
  • 1/2 small head green cabbage, sliced into thin pieces
  • 1 small/medium red onion, diced
  • 1 medium green bell pepper, sliced into thin pieces
  • 1 cup carrots, sliced into thin pieces (matchstick-style)
  • 1 cup dry roasted peanuts, plus some for garnish (I used lightly salted, but suit yourself)
  • fresh cilantro, for garnish
  • fresh green onions, for garnish

First, combine all of the ingredients for the sauce and whisk together well and set aside. Here’s a tip for measuring the peanut butter – fill a large measuring cup with two cups of water, then spoon the peanut butter in until the water level rises to 2.5 cups. Then, drain the water off and add the peanut butter to your sauce bowl. That way, no packing and scraping peanut butter in/out of your measuring cup!

sauce1 sauce2

Chop the bell pepper, cabbage, carrots, and red onion and set aside.

veggies

Next, in a large skillet or wok, heat a couple of tablespoons of vegetable oil until hot, but not smoking. Add the noodles and cook for about 2 minutes on medium/high heat, tossing constantly. To make the noodles easier to deal with, pierce the plastic package they come in and microwave on high for 1 minute prior to cooking. This will loosen them up. I tossed with tongs, but I also found it helpful to toss with two forks, so that I could separate them as I went – they tend to stick and clump, and you have to work with them quickly. Set aside and drain off excess oil, if any – I set them aside right in a colander.

Next, heat a couple of tablespoons sesame oil and a couple of tablespoons of soy sauce in the pan. Add the chicken and cook through. Pull the chicken out with tongs and set aside, preserving the liquid in the pan. Add all of the vegetables, plus another tablespoon or so of vegetable oil. Toss continuously for about 5 minutes, until the vegetables are wilted/cooked down, but still have some crunch.

veggies3

Add back in the chicken, noodles, cup of peanuts, and sauce. Toss until well mixed and hot. Serve garnished with cilantro, green onion, and a few additional peanuts.

done

Husband verdict: Ooh. This is fairly spectacular. Is there more?

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Emily Parker is a musician, writer, and avid reader who started Bucket List Book Reviews, the ‘1,001 Books to Read Before You Die’ project. For Sweatpants & Coffee, Emily hopes to inspire the reading of the classics by a whole new audience by only reviewing the really good stuff.

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