Chicken Stir-Fried Rice Noodles with Peanut Sauce

Name: Chicken Stir-Fried Rice Noodles with Peanut Sauce
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2
Ingredients: 180 g thinly sliced chicken breast; 1 tsp baking soda; 100 g dried rice noodles; 1/2 onion; 1 cup shredded carrot; 1 1/2 cup shredded cabbage; 1 cup bean sprouts; 2 cloves garlic; 2 tsp grated ginger; 1/4 cup crunchy peanut butter; 1 1/2 tbsp fish sauce; 1 1/2 tbsp dark soy sauce; 2 tsp sugar; 2 tsp cornstarch; 1 1/2 tsp curry powder; 65 ml water; 2 tbsp oil; 2 tbsp finely chopped cilantro; 2 tbsp crushed peanuts

These chicken stir-fried rice noodles are tossed in a glossy peanut sauce with crisp vegetables, garlic, ginger, and a hint of curry. It is fast, savory, lightly sweet, and perfect for a weeknight noodle dinner.

Servings2 Portions

Prep Time15 Mins

Cook Time8 Mins

Difficulty

Intermediate

Ingredients

thinly sliced chicken breast
180 g
baking soda
1 tsp
dried rice noodles
100 g
onion
0.5
shredded carrot
1 cup
shredded cabbage
0.5 cup
bean sprouts
1 cup
garlic
2 cloves
grated ginger
2 tsp
crunchy peanut butter
0.3 cup
fish sauce
0.5 tbsp
dark soy sauce
0.5 tbsp
sugar
2 tsp
cornstarch
2 tsp
curry powder
0.5 tsp
water
65 ml
oil
2 tbsp
finely chopped cilantro
2 tbsp
crushed peanuts
2 tbsp

Step-by-Step Instructions

If tenderizing the chicken, toss the sliced chicken breast with the baking soda and let it sit for 20 minutes. Rinse thoroughly in a colander, drain well, and pat mostly dry with paper towels.

Make the peanut sauce by whisking together the peanut butter, fish sauce, dark soy sauce, sugar, cornstarch, garlic, ginger, and curry powder. Warm briefly in the microwave if the peanut butter is too stiff, then whisk in the water until smooth.

Prepare the rice noodles according to the package directions, usually by soaking them in just-boiled water until pliable. Drain well and set aside.

Heat the oil in a large wok or skillet over high heat. Add the onion and stir-fry for about 30 seconds, until fragrant and just beginning to soften.

Add the chicken and stir-fry until the pieces turn white on the outside and are nearly cooked through. Add the carrot and cabbage, then cook for 1 to 2 minutes until the vegetables start to soften but still have some bite.