About this recipe:Smooth peanut butter, honey, spicy chilli paste and fiery fresh ginger simmer with chicken stock to make a delicious sauce for Asian noodles. Garnish with sliced spring onions and more peanuts.
250g (9 oz) fresh Chinese noodles
100ml (4 fl oz) chicken stock
1 1/2 tablespoons minced fresh root ginger
3 tablespoons soy sauce
3 tablespoons unsweetened peanut butter
1 1/2 tablespoons honey
1 dessertspoon hot chilli paste (optional)
3 cloves garlic, minced
4 spring onions, chopped
30g (1 oz) chopped peanuts
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Method Prep:15min › Cook:10min › Ready in:25min
Cook noodles in a large pot of boiling water until done. Drain.
Meanwhile, combine chicken stock, ginger, soy sauce, peanut butter, honey, chilli paste and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with spring onions and peanuts.
If you don't have chilli paste, use minced red chilli to taste.
Used different ingredients.
I was so happy to find this recipe! Its nearly identical to one which was served in a restraunt where I used to work. The dish was called Thai Chicken. To recreate it I addded shredded chicken breast, julienned carrots and cabbage. Really tasty either way! - 21 Jul 2008
LOVED this recipe! I boiled mangetout, carrot, courgette and beansprouts with the noodles, and also added a few tablespoons of coconut milk to the sauce. Had no chilli paste, so used just chilli sauce from a jar. Delish, will definitely be a favourite! - 19 Sep 2011
My first attempt at a stir fry. I included 200g of 'Chinese Style' sliced chicken from Tesco. Used finely chopped preserved stem ginger with some of the nectar. Family loved it! Recipe is really easy to follow. - 14 Feb 2012