This noodle dish is super quick, filled with veggies (and more can easily be added) and a delicious simple peanut sauce. Perfect for a weeknight!
Spicy noodles with chicken and peanut sauce
The bowl that I have used here was the reason I started making this noodle dish. I had purchased it a while ago and just totally fell in love with it. It’s not the most convenient for serving noodles but it looks cute right? I want to make noodles more often as it is so tasty and this was definitely a must try.
What can you find in this post?
Don’t be discouraged by the long list of ingredients for the noodles with chicken. It looks like a lot but it is really not that bad. A lot of things you probably already have on hand and I will give you some tips on substitutes later on. It’s always hard to estimate how difficult or not difficult people think a recipe is.
Regardless; this is definitely worth making.
I used soba noodles for this dish. I love the flavor or them and I love the fact that they are gluten free. Soba noodles are made from buckwheat which makes them naturally gluten free. Do pay attention though when you are buying a pack as in some cases there is wheat inside the noodles. Don’t ask me why but it is always a good idea to double check.
The color of these noodles with chicken is not necessarily the most sexy. A little bit brown or grey. Hard color to describe. But in the end it comes down to taste and that is completely ok.
And in the end you cover the noodles with the peanut sauce anyway, so you won’t notice the color all that much.
The peanut sauce
Essential for the noodles with chicken is this out-of-this-world peanut sauce. Good noodles deserve a good sauce. Or that is at least my opinion. The sauce itself is pretty simple. I used peanut butter as the base. I love peanut butter with bits of nuts in it, but you can substitute for smooth peanut butter if you prefer. The nuts give it a bit of texture but it is not a must.
What goes into the noodles with chicken?
So what goes into this noodle dish? I give you the option plus the possible substitutes if you are missing something or don’t want to eat something. For the exact measurements please check the recipe card at the end.
- soba noodles. I really like soba noodles but you can easily replace these by changing it to udon noodles or any noodles you like really. Just follow the instructions on the package for best results.
- chicken filet. I love the taste of the chicken here but you can transform this easily into a vegetarian dish by swapping the chicken for tempeh cubes. I love tempeh more than tofu, but you can use either. I like to quickly marinate the tempeh in a bit of soy sauce before baking them. I like to bake them on high heat to get a bit of crunch to them.
- olive oil (or another oil if you prefer)
- red chili. You can change the red chili into another kind of chili. Keep in mind that the heat of each chili can vary wildly. So if you decide to use habanero instead (to give an example) that will greatly increase the heat.
- red bell pepper. or any other color will do fine.
- broccoli. If you’re not a big fan of cabbage you can leave this out or swap for cauliflower. No cabbage at all? Change it for courgette instead. Cut it into cubes and fry in the wok for a few minutes.
- fresh ginger. I prefer fresh ginger over ground ginger, but both would work well.
- onion. I used a regular yellow onion here but you can use a white or red onion too.
- garlic. Again if you don’t have fresh garlic, just use about 1 tsp of ground garlic
- curry paste. I used red curry paste but it’s easy to replace with another color of curry paste. One thing to keep in mind that the heat of the various brands vary wildly. So if you use an unknown brand, check how hot it is first.
- green peas. You can substitute the green peas for snow peas
Spicy noodles with chicken and peanut sauce
- 150 g soba noodles
- 150 gr chicken filet in cubes
- 2 tsp olive oil
- 1 red chili seeds removed and cut finely
- 1 red bell pepper in cubes
- 100 gr broccoli in small florets
- 1 tbsp fresh ginger finely grated
- 1 onion sliced
- 3 cloves garlic chopped
- 1 tsp cumin powder
- 1 tbsp curry paste
- 100 g green peas frozen or fresh
- 75 gr peanut butter
- 1/2 tbsp tomato puree
- ½ lemon juice
- 1 tbsp ginger syrup
- 1/2 tsp chili powder
- 1/2 tbsp kecap manis
- fresh coriander
- chopped peanuts
- 1 spring onion in rings
- Cook the noodles according to the package instructions. Drain and rinse so they won't stick together. Quickly cook the broccoli and drain.
- Heat a wok or large frying pan on high heat and stir fry the bell pepper, onion, garlic, ginger and red chili for about 5 minutes or until cooked. Add the cumin and the curry pasta and bake those until it becomes fragrant. Add the broccoli to the pan also.
- Season the chicken with pepper and salt and fry those in a separate pan until golden and cooked. Set aside.
- Take a small saucepan and add the peanut butter together with the tomato pasta and 150 ml of water together in a small pan. Stir until it combines. Add the ginger syrup, kecap and season to taste with pepper and salt.
- Add the green peas to the wok as well as the chicken and the noodles. Stir or shake and add a bit of the peanut sauce. Serve with fresh coriander, spring onion and the chopped peanuts. Serve the rest of the sauce on the side.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.