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Level 4 Chicken, Peanut and Chilli Noodles


Level 4 Chicken, Peanut and Chilli Noodles name

500gm fresh or dried egg noodles
400gm of skinless boneless chicken thighs chopped into smallish pieces
3 tbsps. peanut oil
2 cloves of garlic grated
1 tbsp. of grated ginger
4 tbsps. smooth peanut butter
4 tbsps. soy sauce
1 tsp caster sugar
1 tsp rice vinegar
100 ml water
1 tbsp chilli crisp sauce (available from Asian grocery stores or online, alternatively use sweet chilli sauce)
50 grams roasted peanuts
Fresh basil or spring onions roughly chopped to serve
Marinade for chicken
1 tbsp caster sugar
1 tbsp light soy sauce
1 tbsp chinese cooking wine or dry sherry
½ tsp sesame oil
Combine chicken and marinade ingredients in a bowl, cover and leave to marinate in the fridge for 30 minutes.

Cook the noodles according to the packet instructions, then drain and set aside.

Heat 2 tbsp of oil in pan or wok until simmering slightly. Add chicken and stir fry for 2-3 minutes. You might have to do this in batches, so it browns otherwise it will steam and boil if too much chicken is in the pan at once (a word of advice - boiled chicken is best avoided). Once cooked remove and set aside.

Heat remaining oil in wok or frypan over a medium heat. Fry garlic and ginger for 30 seconds - you don’t want these to burn so just until they brown - add peanut butter, soy sauce, vinegar and water and whisk until well combined. Add chicken and simmer for 3 minutes. Add noodles, chilli crisp sauce and peanuts. Sprinkle with roughly chopped basil or spring onions. Serves 4.

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