Stir Fried Noodles with Peanut Sauce - tastes like satay peanut stir fries you get at Chinese restaurants in Australia. So easy and SO GOOD!
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5 from 20 votes

Stir Fried Noodles with Peanut Sauce

Noodles tossed in a peanut sauce with vegetables and your choice of protein! With the hint of curry flavour, the peanut sauce tastes like satay peanut stir fries you get at Chinese restaurants here in Australia. The flavour of this sauce belies the short list of simple ingredients - good Asian peanut sauces typically have a much lengthier list of ingredients. Make your own stir fry or noodles using whatever ingredients you have - use this Satay Peanut Sauce for Stir Fries (sauce recipe + "formula" for stir fry). Stir Fried Noodles recipe VIDEO below.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Servings: 2
Calories: 732kcal
Author: Nagi



  • 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


  • 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


  • 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.


1. Just use regular peanut you use for sandwiches! If you use unsweetened peanut butter, you may need to add a touch of sugar to the sauce. If using pure pureed peanut spread, you may find it's a bit dry so will need to add a little oil to the sauce.
2. Don't skip the fish sauce! It's key for getting enough complexity in the flavour of this Peanut Sauce with so few ingredients. The sauce smells a bit fishy but that smell disappears once cooked. Few people can pick that the stir fry sauce has fish sauce in it!
3. Dark Soy Sauce has more flavour than light and all purpose soy sauce. It also darkens the colour of the Peanut Sauce. You can substitute with normal soy sauce. 
4. This tenderises the chicken the Chinese restaurant way. It's especially effective for chicken breast which is lean and can dry out from overcooking quickly, but can be used for any cut of chicken, or pork. I personally don't enjoy using this technique for beef - I prefer using a decent cut of beef for stir fries.
5. You can also use fresh noodles ie from the fridge section. Use 180 - 200g / 6 - 7 oz fresh noodles of choice - egg or rice.
6. Nutrition per serving, assuming 2 servings (they are fairly generous). You can reduce by 60 calories per serve by cutting down to 1 tbsp oil.


Serving: 445g | Calories: 732kcal