Spicy Peanut Chicken Noodles
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See what is included- 795
- CALORIES
- 60g
- PROTEIN
- 85g
- CARBS
- 26g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 180g (6.5 oz) chicken breast
- 75g (2.6 oz) rice noodles, dry
- 40g (2.5 tbsp) peanut butter
- 25g (1.5 tbsp) soy sauce
- 100g (1/2 large) cucumber, in ribbons
- 60g (1 medium) carrot, shredded
- 20ml (4 tsp) lime juice
- 6g (2 cloves) garlic, minced
- 8g (1.5 tsp) fresh ginger, grated
- 1 tbsp rice vinegar, 2 tsp chilli oil, 1 tsp honey, crushed peanuts, coriander
Method
- Poach the chicken whole in barely simmering salted water, 15 min, then shred it with two forks while warm.
- Warm meat drinks sauce; cold meat only gets coated in it.
- Soak the rice noodles in hot tap water 12 min, then drain and rinse cold.
- Whisk the peanut butter, soy, lime, vinegar, honey, garlic and ginger with 60ml / 1/4 cup warm water.
- Add the water gradually. Peanut butter seizes and goes stiff if you dump it in at once, then loosens into a smooth sauce as you work it in.
- Toss the noodles through two thirds of the sauce.
- Fold the shredded chicken through the remaining third separately, then pile it on the noodles.
- Top with the cucumber ribbons, carrot, chilli oil, peanuts and coriander.
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Start 7 days freeTip: add the water to the peanut butter a little at a time. It will look broken and grainy at first - keep going and it comes together glossy.
EquipmentLarge pot, mixing bowls
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KeepsFridge 3 days, sauce kept separate. Genuinely good cold.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.