Noodles with a Spicy Peanut Sauce

    (130)
    30 min

    Boil some Asian noodles, whip up a quick spicy peanut sauce and you'll have a delicious dinner in no time. Use leftover chicken from a Sunday roast or buy a ready cooked chicken from the supermarket on your way home from work.


    101 people made this

    Ingredients
    Serves: 6 

    • 300g udon noodles (such as Amoy Straight to Wok)
    • 120ml chicken stock
    • 1 1/2 tablespoons fresh root ginger, minced
    • 3 tablespoons soy sauce
    • 3 tablespoons peanut butter
    • 1 1/2 tablespoons honey
    • 2 teaspoons chilli oil
    • 3 cloves garlic, minced
    • Meat from ready cooked rotisserie chicken
    • 1 red pepper, thinly sliced
    • 2 or 3 spring onions, chopped
    • 35g peanuts, chopped
    • Fresh coriander

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Bring a large pot with lightly salted water to a rolling boil. Drop the noodles in a few at a time and return to the boil. Cook uncovered, stirring occasionally, until the noodles are cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
    2. While the noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chilli oil and garlic in a saucepan over medium-high heat. Bring to the boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with spring onions, chopped peanuts and fresh coriander leaves to serve.

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    Reviews & ratings
    Average global rating:
    (130)

    Reviews in English (92)

    by
    40

    DELICIOUS! I substituted sesame oil for the chile oil and used Sriracha hot chile sauce to finish for heat. The amount of sauce for the udon noodles was a little short. Next time I will make 1 1/2 times the amount of sauce.  -  23 Oct 2009  (Review from Allrecipes US | Canada)

    by
    32

    This is really good and super easy for a weeknight dinner! I followed the recipe as written, except I doubled the recipe, used the juice from the rotisserie chicken in place of 1/2 the broth, and added a little sesame oil. Not too spicy - heat lovers may want to add crushed red pepper like my guys did, but I ate it as is and it was great. Thanks for the recipe!  -  11 May 2010  (Review from Allrecipes US | Canada)

    by
    22

    Made a few changes: subbed fried tofu for chicken, fresh udon instead of dried, no peanuts or cilantro, and added a bit more peanut butter to the sauce. It was very tasty and rich.  -  07 Nov 2009  (Review from Allrecipes US | Canada)

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