Peanut Chicken and Noodles

    Peanut Chicken and Noodles


    107 people made this

    Red capsicum, spring onions and bean sprouts are tossed with strips of cooked chicken and thin pasta, then dressed with an Asian-inspired blend of peanut butter, soy sauce, chicken stock and fresh ginger. Subtitute egg noodles for the vermicelli, if desired.

    Serves: 6 

    • 250g vermicelli pasta
    • 1 red capsicum, thinly sliced
    • 4 spring onions, chopped
    • 60g beansprouts
    • 500g skinless, boneless chicken breast fillets - cut into cubes
    • 155g smooth peanut butter
    • 2 tablespoons soy sauce
    • 1 teaspoon grated fresh ginger
    • 1 /2 cup chicken stock

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Cook pasta according to packet instructions.
    2. Gently cook red capsicum, spring onion and bean sprouts until tender yet still crunchy. Set aside.
    3. Gently cook chicken until cooked when tested. Set aside.
    4. Mix peanut butter, soy sauce and ginger in a large saucepan over medium-low heat. Add chicken stock. Add pasta, vegetables and chicken. Toss to coat. Serve immediately.

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    Reviews (1)


    Beautiful. Loved it and even customers at work who could smell it wanted the recipe! Didn't have spring onion though, and put bean sprouts on top to serve not cook cos I like the cold crisp alternative. My partner is now spending a lot less on takeaway! - 24 Oct 2013

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