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:
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chicken
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onion & garlic
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carrot
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bean sprouts
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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
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Express noodles: Quick Beef Ramen Noodles, Chicken Vegetable Ramen Noodles and 12 Minute Thai Chicken Peanut Noodles
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Egg Foo Young (Chinese Omelette with Pork)
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All Purpose Stir Fry Sauce – Charlie! Yes I named it/him
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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.
Sophie says
This peanut sauce is fantastic!
Tumi says
Omg Nagi! I have tried so many of your recipes and what can I say! They have been so good. I was wondering if I could use this sauce with spiralized zucchini as the noodle? Thank youu
Nagi says
Yes definitely! N x
Jamie K says
Hi, can I use curry paste instead of powder? And if yes, how much?
Nagi says
Hi Jamie, you really need the curry powder for this sauce – otherwise you can make my Thai Satay Sauce which uses red curry paste 🙂 N x
Col says
My husband constantly said amazing whilst eating this. He said it tasted like his favourite Chinese restaurant satay. I can’t eat peanuts so couldn’t try it but have been told I have to make it again. Very simple to make too thank you.
PM says
I made this dish yesterday and it was absolute HEAVEN… I must have said OMG 1,000 times whilst eating it. I have sent the recipe to all my foodie friends, as it would have been a crime against nature not to try this sublime recipe! Thank you so much for sharing!
Hanane says
This is a very tasty and oh so easy recipe! I served the chicken on skewers with extra (!) satay sauce and added a little bit of kecap manis to the stir fry sauce as well. Thank you again Nagi!
Nagi says
You’re so welcome Hanane! N x
Melanie says
I’ve been using a lot of your recipes lately and my husband says this one has been his absolute favourite! He said this morning he was excited about lunch so he can have leftovers. He thinks I’m a culinary genius even though everytime he says he loves my dishes I tell him they’re all from you. You’ve made my meal planning much more fun. Thank you!
Nagi says
That’s lovely Melanie, sounds like you’re nailing it! N x
Cathy says
I used Thai 3 chilies, adding them at the same time as the onion. I also found it needed more tart, so I squeezed lime on each serving. I didn’t have cabbage, so used thinly sliced red peppers instead because I had a lot of them. Next time I would reduce the amount of corn starch by half as it was too thick for us. We otherwise really liked it!
Nagi says
Hi Cathy, the cabbage released a bit of water (if you didn’t use it then that could be the reason for the thick sauce). I’m so glad you enjoyed it though!! N x
Dave Manthey says
Hi Nagi,
Made this tonight. The kids loved it and asked me to make it a regular meal. Thank you so much for your website. Love you heaps.
Nagi says
That’s awesome Dave, I love hearing this!! N x
Melissa says
This is the most amazing recipe ever!!!!
Nagi says
Thanks so much Melissa!!
Jodie Staropoulos says
Another winner your the best Nagi
Myra Cox says
This has now become a massive favourite with my family – particularly with my 20 month old daughter who inhales it! Thank you!
Nagi says
Thanks so much Jodie!
Nagi says
I’m so glad you loved it Jodie!
Sandy says
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
Nagi says
I like the way you think Sandy!!
Marcie says
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!
Nagi says
That’s great Marcie!!
Joanne says
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.
Nagi says
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
Lee says
Oh wow Nagi, we both absolutely loved this dish. Thank you, your lovely recipes are much appreciated.
Nagi says
That’s great Lee!
Xtina says
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!
Lorelle says
Fabulous Satay sauce, Used Bok Choy rather than cabbage. This is a keeper
Nagi says
Glad you enjoyed this Lorelle! Thank you for letting me know! N x
sam says
Can i substitute something else for the curry? My dad hates it
Nagi says
Sorry Sam, I can’t think of anything 🙂
rose says
Hi Naji
Can you leave out the sugar.
Nagi says
Hi Rose! You can if you want, though if possible, can you add a touch of something else sweet like honey? 🙂
Mihi says
Another fabulous dish Nagi. Thank you 🙂 made chicken version for my husband and i, vegetarian version for the kids. Everyone loved it 🙂
Nagi says
That’s terrific Mihi! I’m so glad you enjoyed this one – thanks for letting me know! N x