Peanut Sauce Stir-Fry Noodles
The easiest peanut sauce stir-fry noodles, ready in 20 minutes. Packed with peanut flavors and is balanced with freshness from cilantro and lime. This satay chicken noodle stir-fry is perfect for a delicious dinner on busy days!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 2 skinless and boneless chicken thigh (, cut into strips)
- 1 tbsp less sodium soy sauce
- 1/4 cup coriander leaves with stems (, packed)
- 1/4 cup natural peanut butter
- 1 garlic clove
- 1/2 inch ginger
- 1/2 tbsp sugar
- 2 tbsp less sodium soy sauce
- 1 tbsp fish sauce
- 1 tbsp sambal (, or any hot sauce if using)
- zest of 1 lime
- juice of 1/2 lime
- 1 garlic clove (, chopped)
- 1/2 yellow onion (, sliced)
- 1/2 green bell pepper (, cut into strips)
- 1/2 red bell pepper (, cut into strips)
- 4 oz dry flat rice noodles
Instructions
- 1
This will not take more than 10 minutes to cook. So chop, and slice your veggies and chicken before you start cooking.
- 2
Mix chicken with less sodium soy sauce. Set aside.
- 3
Add all the peanut sauce ingredients to a jar and blend for a few seconds until smooth using an immersion blender. Set aside.
- 4
When you're about to cook, soak the rice noodles in room temperature tap water. They should be pliable by the time you need them.
- 5
Heat some oil in a pan on medium-high heat. Brown the chicken. Once they're beautifully golden brown, add in the garlic. Mix and cook until it's softened.
- 6
Add in onion, green and red bell peppers. Stir everything together and cook for 2-3 until the veggies soften a bit but still have a bite to them.
- 7
Drain the noodles and add them to the pan together with the peanut sauce. Use 2 kitchen spatulas to help mix everything well. Cook for 1-2 minutes until the noodles are fully cooked. If the noodles get too lumpy and dry, add a splash of water to help loosen them up. Serve immediately, and enjoy!