Written for one request, published for everyone
Peanut Sesame Noodles with Chicken
Egg noodles in a peanut soy dressing with pan-fried chicken strips and raw cucumber and carrot.
- Total
- 15 min
- Hands on
- 15 min
- Serves
- 2
- Method
- hob
- Cuisine
- Chinese-inspired
Per serving · estimated
- Energy
- 640 kcal
- Protein
- 43 g
- Fat
- 18 g
- Carbs
- 75 g
Method
Step 1 of 8
Bring a saucepan of water to the boil on the hob.
Step 2 of 8
Cut the chicken breast into thin even strips.
Chicken breast
Step 3 of 8
Heat the vegetable oil in a frying pan over high heat and fry the chicken strips for 6 minutes, turning, until cooked through to 74 °C.
Vegetable oil- Chicken breast
Step 4 of 8
Boil the noodles for 4 minutes, then drain and rinse under cold water.
Dried egg noodles
Step 5 of 8
Mince the garlic and whisk it with the peanut butter, soy sauce, rice vinegar, sesame oil, honey and 3 tbsp warm water until smooth.
Garlic
Smooth peanut butter
Soy sauce
Rice vinegar
Sesame oil
Honey
Step 6 of 8
Cut the cucumber into thin rounds and the carrot into matchsticks.
Cucumber
Carrot
Step 7 of 8
Toss the noodles with the dressing, then fold through the cucumber and carrot.
- Dried egg noodles
- Smooth peanut butter
- Cucumber
- Carrot
Step 8 of 8
Pile the chicken on top and scatter with sesame seeds.
- Chicken breast
Sesame seeds
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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.