By:Nagi
104 Comments
This Stir Fried Peanut Sauce Noodles tastes like the satay chicken you get at Chinese restaurants. A simple peanut sauce, rice noodles, chicken, carrot, cabbage and bean sprouts = a bowl of slurp worthy deliciousness!
This recipe is made using one of my master sauce recipe, thisPeanut Sauce for Stir Fries. Like my All Purpose Stir Fry Sauce, it can be used for any stir fry or noodles using a “formula” (provided in the recipe) and forms the basis for many recipes I’ve shared over the years!
Peanut Sauce Noodles
This stir fried Peanut Sauce Noodles is made using the Peanut Sauce for Stir Fries that I published on Wednesday. In that post, I provided the sauce recipe and a “formula” to make stir fries using whatever you have. In this recipe, I’m providing specific ingredient quantities for the pictured noodle stir fry.
I won’t go on and on about the Peanut Sauce again because I did enough of that on Wednesday! In a nutshell – it’s a gem of a recipe, adapted from an original recipe given to me by a reader. One of those recipes that tastes a lot more complicated than it is – because Asian Peanut Sauces usually have a fairly lengthy list of ingredients, but this one is very straight forward.
If peanut butter sandwiches and basic Asian pantry essentials are a staple in your household, you can probably make these Peanut Sauce Noodles right now. The beauty of (most) stir fries is that there are no rules about what vegetables and proteins go into them. I’d say that 90% of the stir fries I make involve rummaging around in the bottom of my fridge, rather than specifically shopping for ingredients to make something.
Ingredients in Stir FriedPeanut Sauce Noodles
This Peanut Sauce Noodles recipe is made with leftover ingredients from Chicken Chow Mein I had the previous day. It has exactly the same ingredients:
chicken
onion & garlic
carrot
bean sprouts
cabbage
I like to usechicken thighbecause it’s juicier than breast and tenderloin. If I make this with chicken breast, I alwaystenderise it using a Chinese restaurant technique using baking soda (bi-carb). It’s super simple, see directions here: How to Velvet Chicken.
I like the combination of vegetables in this Peanut Sauce Noodles because they are stringy, “noodle shaped” if you will, so they sort of seem to disappear in the noodles once tossed through with Sauce. This stir fry serves 2 and there’s a fair mound of vegetables in this – over 4 cups. But looking at these photos, one would never guess.
The ultimate way with hidden veggies???– Nagi x
More really quick Asian recipes
Pork Stir Fry with Green Beans
Asian Beef Bowls
Express noodles: Quick Beef Ramen Noodles,Chicken Vegetable Ramen Noodles and 12 Minute Thai Chicken Peanut Noodles
Egg Foo Young (Chinese Omelette with Pork)
Chop Suey (Chicken Stir Fry)
All Purpose Stir Fry Sauce– Charlie! Yes I named it/him
See all Asian recipes and 15 Minute Meals collection
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Stir Fried Noodles with Peanut Sauce
Author: Nagi
Prep: 15 minutes mins
Cook: 8 minutes mins
Total: 23 minutes mins
4.96 from 42 votes
Servings2
Tap or hover to scale
Noodles tossed in a peanut sauce with vegetables and your choice of protein! With the hint of curry flavour, the peanut sauce tastes like satay peanut stir fries you get at Chinese restaurants here in Australia. The flavour of this sauce belies the short list of simple ingredients - good Asian peanut sauces typically have a much lengthier list of ingredients. Make your own stir fry or noodles using whatever ingredients you have - use this Satay Peanut Sauce for Stir Fries (sauce recipe + "formula" for stir fry). Stir Fried Noodles recipe VIDEO below.
Ingredients
Sauce:
- 1/4 cup / 60g crunchy peanut butter (Note 1)
- 1 1/2 tbsp fish sauce (Note 2)
- 1 1/2 tbsp dark soy sauce (Note 3)
- 2 tsp sugar
- 2 tsp cornflour / cornstarch
- 2 garlic clove , minced
- 2 tsp grated ginger
- 1 1/2 tsp curry powder (any type)
- 1/4 cup / 65 ml water
Chicken:
- 180 g/ 6 oz thinly sliced chicken breast
- 1 tsp bicarb / baking soda (optional, Note 4)
Stir Fry:
- 100 g/3.5 oz dried rice noodles (Note 5)
- 2 tbsp oil
- 1 garlic , finely chopped
- 1/2 onion , sliced
- 1 cup shredded carrot
- 1 1/2 cups shredded cabbage
- 1 cup beansprouts
Garnish (highly recommended):
- Finely chopped coriander/cilantro
- Crushed peanuts
Instructions
Tenderise Chicken (optional, Note 4): Place chicken and bicarb in a bowl and mix with your fingers. Set aside for 20 minutes. Rinse well in a colander then shake off excess water. Roughly pat dry with a paper towel.
Sauce: Place all ingredients except water in a bowl and mix (microwave if needed to melt the peanut butter). Add water and mix.
Prepare noodles per packet directions (usually soak in boiled water). Drain, set aside.
Heat oil in a large skillet or wok over high heat. Add garlic and onion, stir for 30 seconds.
Add chicken and cook until the outside changes from pink to white. Add carrot and cabbage, cook until it starts to wilt.
Add noodles, bean sprouts and Sauce. Toss for 1 1/2 - 2 minutes or until the Sauce thickens and coats the noodles.
Serve immediately, garnished with coriander and peanuts.
Recipe Notes:
1. Just use regular peanut you use for sandwiches! If you use unsweetened peanut butter, you may need to add a touch of sugar to the sauce. If using pure pureed peanut spread, you may find it's a bit dry so will need to add a little oil to the sauce.
2. Don't skip the fish sauce! It's key for getting enough complexity in the flavour of this Peanut Sauce with so few ingredients. The sauce smells a bit fishy but that smell disappears once cooked. Few people can pick that the stir fry sauce has fish sauce in it!
3. Dark Soy Sauce has more flavour than light and all purpose soy sauce. It also darkens the colour of the Peanut Sauce. You can substitute with normal soy sauce.
4. This tenderises the chicken the Chinese restaurant way. It's especially effective for chicken breast which is lean and can dry out from overcooking quickly, but can be used for any cut of chicken, or pork. I personally don't enjoy using this technique for beef - I prefer using a decent cut of beef for stir fries.
5. You can also use fresh noodles ie from the fridge section. Use 180 - 200g / 6 - 7 oz fresh noodles of choice - egg or rice.
6. Nutrition per serving, assuming 2 servings (they are fairly generous). You can reduce by 60 calories per serve by cutting down to 1 tbsp oil.
Nutrition Information:
Serving: 445gCalories: 732cal (37%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
WATCH HOW TO MAKE IT
LIFE OF DOZER
Fellow dog owners – do you find your dog alwayssprawls in the most trodden path?? I must’ve stepped over him 20 or 30 times as I ran back and forth between the kitchen and the shoot area.
Not once did it cross my mind to tell him to move. Who rules the house???!
PS And to those who are new to it – introducing Dozer’s Modesty Daisy.
Hi, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
Read More
Free Recipe eBooks
Join my free email list to receive THREE free cookbooks!
Related Posts
One pot chicken risoni with crispy salami
Qeema – Easy Indian Curried Beef Mince
More Quick Dinner Recipes
Reader Interactions
Leave a Comment
104 Comments
Kate saysHi Nagi, do you follow the instructions for preparing the noodles exactly? I have some Erawan brand Pad Thai noodles and it says to boil 6-8 minutes.
Is this how you would prepare them please?
Reply
- Steph says
My partner has recently developed a multitude of allergies, including fish, soy, egg white, milk, rice and sulphites. Needless to say, cooking has become almost impossible, as every substitute has a different allergen in ( soy free soy sauce has rice in for example.) Is there anything to substitute the fish sauce and soy sauce in this recipe?
Reply
- Amy says
You can definitely buy vegan/veggie fish sauce these days. I believe they make it with mushrooms somehow.
As for nuts, you might be out of luck there.
Reply
See AlsoSpiral Sweet Potato Bake
- Krystal Evans says
Absolutely delicious and so quick to make! A defibite crowd pleaser for the whole family – the kids loved itReply
- Sarah Tyrrell-Adams says
The sauce was all I made but it was really good. Tossed it through steamed carrot and zucchini and some leftover pulled pork with rice on the sideReply
- horker1 says
Really enjoyed this recipe. Made with sliced beef, as that was what was in the fridge and needed to be used up. Kept it quick using a pouch of microwave Thai ribbon stir fry noodles, and added some sriracha to the sauce for a bit of heat. Thanks for an easy, delicious recipe.Reply
- Dani says
Now a favourite in our houseReply
- Darren says
Cooked this twice in a week and it was a winner both times. First go was a little heavy on the curry powder, had 6 serves so it came out at 4.5 tsp. Was using 15ml tbs so think the ratio of the other ingredients was right. Tried again tonight with 3 tsp was even more popular this time around. Love Nagi’s recipes they are always a winnerReply
- Sharon says
Another banger RTE recipe! quick and easy meal with little cleanup. I would definitely make this again!Reply
- Nicki says
Yum!Reply
- Prudence says
This is everything I was hoping for and more! Super easy and delicious, the whole fam devoured it. I made it without the meat and just added a bunch of extra veg instead. YUM! Thanks NagiReply
- Laura says
So good!!!! My roommate has a severe peanut allergy, so I made this with Wow Butter (a soy alternative that honestly is very convincing) and garnished it with sesame seeds instead of peanuts. The only other tweaks I made were adding about 0.5 tsp of lime juice to the sauce and throwing in some mushrooms with the onions and garlic. It turned out perfectly and I will definitely be making it again!Reply
- Dea Soper says
While family loved it. Will be making this one againReply
- Nimah says
Made this with lamb and it was great 😊 Was wondering what cut of beef you’d suggest? Also what kind of tofu (if any) would work as a meat alternative?
Reply
- Nagi says
Hi Nimah, firm tofu or beef rump would work – you can use the Chinese method of velveting the beef to ensure it stays super tender. N x
Reply
- Anna says
Nagi, you are an absolute legend. I have made so many of your recipes. Not once have I been disappointed. You are my go to when selecting what to make for dinner ❤️
Reply
- Nagi says
That’s so nice to hear Anna, thanks so much!!! N x
Reply
- Holly Wickham says
I just found your website today. Years ago, an ex boyfriend made peanut butter noodles for me and I have never been able to find a recipe similar to it. Well, this one knocks his dish out of the park.Just had it for tea (about 5minutes ago!) and both the husband and I are in love. We even went back to the pan for seconds and ate it straight from there.
Looking forward to trying some of your other dishes too.
Oh, I didn’t have curry powder so I used a little 5spice and a bit of garam masala which seemed to work.
Reply
- Neil Vande Pol says
Thank You Nagi, My wife was not a fan or in favour of peanut sauce. Until she tasted the flavour of this recipe. A new family favourite, smiles all around. Best regards, NeilReply
- Nagi says
You’ve converted her now Neil!! N x
Reply
- Michelle Hildebrand says
This was so unbelievably delicious!You never disappoint, Nagi!
😍🍜😋Reply
- Brooke says
We had this last night with beef and hokkein noodles, and will definitely be making this one a regular. Even a winner with my fussy 5 year old – he was licking the sauce off his fingers!Reply
- Selam Zeru says
Liked this recipe a lot, I used pork instead of chicken and that worked well. I love garlic, but when I upped the servings to 5, the amount of raw garlic in the sauce was a tad too much for me.Still totally destroyed my bowl of noodles and will be making this, with a bit less garlic and a bit of lime, again!
Reply
- Christian says
Hello Nagi, first of all I guess I should not like you. Why? Because I am loving your recipes! They’re so heavenly delicious I can’t stop eating. Already knowing that I might end up with an aching belly, some of my inner food demons always urge me having just one last little spoonful more! It’s really hard to discipline myself not to exaggerate when it’s all so addictively tasty. And I really appreciate your kind of writing, it’s humorous and warm hearted. Keep on blogging, and stay healthy!Reply
- Nagi says
Hi Christian, this is the best compliment 😂 I’m so glad you’re enjoying all the recipes!! N x
Reply
