This Stir Fried Peanut Sauce Noodles tastes like the satay chicken you get at Chinese restaurants. A simple peanut sauce, rice noodles, chicken, carrot, cabbage and bean sprouts = a bowl of slurp worthy deliciousness!
This recipe is made using one of my master sauce recipe, this Peanut Sauce for Stir Fries. Like my All Purpose Stir Fry Sauce, it can be used for any stir fry or noodles using a “formula” (provided in the recipe) and forms the basis for many recipes I’ve shared over the years!
Peanut Sauce Noodles
This stir fried Peanut Sauce Noodles is made using the Peanut Sauce for Stir Fries that I published on Wednesday. In that post, I provided the sauce recipe and a “formula” to make stir fries using whatever you have. In this recipe, I’m providing specific ingredient quantities for the pictured noodle stir fry.
I won’t go on and on about the Peanut Sauce again because I did enough of that on Wednesday! In a nutshell – it’s a gem of a recipe, adapted from an original recipe given to me by a reader. One of those recipes that tastes a lot more complicated than it is – because Asian Peanut Sauces usually have a fairly lengthy list of ingredients, but this one is very straight forward.
If peanut butter sandwiches and basic Asian pantry essentials are a staple in your household, you can probably make these Peanut Sauce Noodles right now. The beauty of (most) stir fries is that there are no rules about what vegetables and proteins go into them. I’d say that 90% of the stir fries I make involve rummaging around in the bottom of my fridge, rather than specifically shopping for ingredients to make something.
Ingredients in Stir Fried Peanut Sauce Noodles
This Peanut Sauce Noodles recipe is made with leftover ingredients from Chicken Chow Mein I had the previous day. It has exactly the same ingredients:
- chicken
- onion & garlic
- carrot
- bean sprouts
- cabbage
I like to use chicken thigh because it’s juicier than breast and tenderloin. If I make this with chicken breast, I always tenderise it using a Chinese restaurant technique using baking soda (bi-carb). It’s super simple, see directions here: How to Velvet Chicken.
I like the combination of vegetables in this Peanut Sauce Noodles because they are stringy, “noodle shaped” if you will, so they sort of seem to disappear in the noodles once tossed through with Sauce. This stir fry serves 2 and there’s a fair mound of vegetables in this – over 4 cups. But looking at these photos, one would never guess.
The ultimate way with hidden veggies??? – Nagi x
More really quick Asian recipes
- Pork Stir Fry with Green Beans
- Asian Beef Bowls
- Quick Beef Ramen Noodles and Chicken Vegetable Ramen Noodles
- Egg Foo Young (Chinese Omelette with Pork)
- Chop Suey (Chicken Stir Fry)
- All Purpose Stir Fry Sauce – Charlie! Yes I named it/him
- See all Asian recipes and 15 Minute Meals collection
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Stir Fried Noodles with Peanut Sauce
Ingredients
Sauce:
- 1/4 cup / 60g crunchy peanut butter (Note 1)
- 1 1/2 tbsp fish sauce (Note 2)
- 1 1/2 tbsp dark soy sauce (Note 3)
- 2 tsp sugar
- 2 tsp cornflour / cornstarch
- 2 garlic clove , minced
- 2 tsp grated ginger
- 1 1/2 tsp curry powder (any type)
- 1/4 cup / 65 ml water
Chicken:
- 180 g/ 6 oz thinly sliced chicken breast
- 1 tsp bicarb / baking soda (optional, Note 4)
Stir Fry:
- 100 g/3.5 oz dried rice noodles (Note 5)
- 2 tbsp oil
- 1 garlic , finely chopped
- 1/2 onion , sliced
- 1 cup shredded carrot
- 1 1/2 cups shredded cabbage
- 1 cup beansprouts
Garnish (highly recommended):
- Finely chopped coriander/cilantro
- Crushed peanuts
Instructions
- Tenderise Chicken (optional, Note 4): Place chicken and bicarb in a bowl and mix with your fingers. Set aside for 20 minutes. Rinse well in a colander then shake off excess water. Roughly pat dry with a paper towel.
- Sauce: Place all ingredients except water in a bowl and mix (microwave if needed to melt the peanut butter). Add water and mix.
- Prepare noodles per packet directions (usually soak in boiled water). Drain, set aside.
- Heat oil in a large skillet or wok over high heat. Add garlic and onion, stir for 30 seconds.
- Add chicken and cook until the outside changes from pink to white. Add carrot and cabbage, cook until it starts to wilt.
- Add noodles, bean sprouts and Sauce. Toss for 1 1/2 - 2 minutes or until the Sauce thickens and coats the noodles.
- Serve immediately, garnished with coriander and peanuts.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
LIFE OF DOZER
Fellow dog owners – do you find your dog always sprawls in the most trodden path?? I must’ve stepped over him 20 or 30 times as I ran back and forth between the kitchen and the shoot area.
Not once did it cross my mind to tell him to move. Who rules the house???!
PS And to those who are new to it – introducing Dozer’s Modesty Daisy.
Another winner your the best Nagi
I’m so glad you loved it Jodie!
Thanks so much Jodie!
This was super tasty! Finished it off with a generous squeeze of lime juice and a touch of Sriracha in addition to the nuts and cilantro. Can’t wait to dig into the leftovers
I like the way you think Sandy!!
Another amazing recipe!! I cooked this last night – thought we would have leftovers since I increased the serving size – nope! My 17 year old had two heaping plates!
That’s great Marcie!!
I tried this and unfortunately it was very salty. I’m not sure what I did wrong. I tripled the recipe, used rice instead of noodles, and added more water because the sauce was very thick. The chicken was very tender though.
Hi Joanne, I’m sorry to hear that. Is it possible that you mis measured the soy or fish sauce? I’ve made this many times and don’t find it to me too salty – I find most restaurant foods too salty! N x
Oh wow Nagi, we both absolutely loved this dish. Thank you, your lovely recipes are much appreciated.
That’s great Lee!
WOW! This recipe is amazing! I was actually able to make it with mostly ingredients I already had. I doubled the quantity and also added about 1/4 extra of PB and slightly more sugar; also added about 2 tblsp Thai sriracha as I prefer a spicy peanut sauce. Otherwise followed exactly. I was not crazy about the flavour of the sauce when I tasted it straight from the bowl, but once on the noodles, the magic happens! Also, great tip about tenderizing chicken. Overall I would say this is close to restaurant quality. Husband who is fussy also loved it. Fabulous! Thank you Nagi!
Fabulous Satay sauce, Used Bok Choy rather than cabbage. This is a keeper
Glad you enjoyed this Lorelle! Thank you for letting me know! N x
Can i substitute something else for the curry? My dad hates it
Sorry Sam, I can’t think of anything 🙂
Hi Naji
Can you leave out the sugar.
Hi Rose! You can if you want, though if possible, can you add a touch of something else sweet like honey? 🙂
Another fabulous dish Nagi. Thank you 🙂 made chicken version for my husband and i, vegetarian version for the kids. Everyone loved it 🙂
That’s terrific Mihi! I’m so glad you enjoyed this one – thanks for letting me know! N x
Made these noodles tonight and they were delicious!! And so much easier than my usual go to satay recipe. Thank you for creating such a tasty, easy recipe!
I’m so pleased you enjoyed this Jacqui! Thanks for taking the time to leave feedback! N x ❤️
Nagi I have just made Stir Fried Noodles with peanut Sauce for dinner tonight and as my husband said “this is sensational”. Wow what amazing flavours. This will be a keeper for us for sure. Such an easy recipe to make, but the flavours are amazing. So much so, we dont even have any left overs and there is only two of us. Delicious Friday night meal. Thankyou.
Hi Nagi, I am going to make your delicious looking meatloaf tonight. Just two questions – will tomato sauce do instead of ketchup and are beef bouillon cubes the same as beef stock cubes?