Description
Make dinner, fast. You can turn out Hunan noodles with chicken and creamy peanut sauce in 30 minutes, flat. A quick, flavour-packed dinner using weekend meal prep.
Ingredients
For the noodles
- 8 ounces (225 g) rapid-cook chow mein noodles
- 1 cup thinly sliced Napa cabbage
- 1 red pepper, thinly julienned
- 1 large carrot, thinly julienned
- 1 cup thinly sliced snow peas
- 2 Crispy Panko Chicken Breasts, sliced into strips, or an equivalent amount of cooked protein
For the Hunan noodle sauce
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 2 garlic cloves, minced or grated
- 2 tablespoons freshly grated ginger
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 - 4 Red Thai chilies, or dried chilies - to taste
- 1/4 cup sunflower oil - after we divide the sauce
For the peanut sauce
- Half of the prepared Hunan noodle sauce
- 3 tablespoons smooth peanut butter
- 1/4 cup chicken stock, as needed to loosen the sauce
To Finish
- 1/4 cup crushed peanuts
- Green onions
- Fresh cilantro leaves, roughly chopped
- Dried chilies, to taste
- Lime wedges
Instructions
- Make the sauce. Whisk or blend together the soy sauce, brown sugar, garlic, ginger, rice vinegar, chilies, sesame oil until the sugar dissolves. Pour off about half of the sauce into a small pot.
- Finish the vinaigrette. Once we divide the Hunan sauce base, whisk in your sunflower oil into your portion to dress the noodles.
- Cook the noodles. Prepare the chow mein noodles according to the package directions. Drain well, reserving a little hot cooking water if needed.
- Prepare the peanut sauce. While the noodles cook, finish your peanut sauce. Add both peanut butter and chicken stock to your pot with the other portion of the sauce. Over medium heat, whisk to combine, then immediately remove from the heat to cool and thicken slightly. We’re looking for a smooth, pourable consistency. Reserve, warm.
- Dress the noodles. While the noodles are still hot, toss them with the remaining plain sauce. Add the prepared cabbage, pepper, carrot, snow peas and greens. Cover for 2–3 minutes to let the residual heat soften the vegetables slightly and help the noodles absorb the sauce.
- Heat the chicken. Heat the chicken separately until hot throughout, then slice your Crispy Chicken into strips when ready to serve. Warm the peanut sauce gently in a saucepan over low heat, stirring regularly. Add a little water if it thickens too much, taking care not to simmer the peanut sauce aggressively or it will scorch.
- Plate and serve. Divide the dressed noodles and vegetables between four bowls. Arrange the warm chicken on top, spoon over the peanut sauce, and finish with crushed peanuts, green onions, cilantro, dried chilies and lime.
Notes
• Protein: Crispy Chicken Schnitzel is ideal when prepared ahead, but cooked chicken, tofu, prawns or leftover roast pork also work.
• Make-ahead prep: Slice the vegetables and prepare the Hunan sauce in advance. Refrigerate the prepared ingredients separately until needed.
• Sauce consistency: Peanut butter thickens as it cools. Warm water is the easiest way to bring the sauce back to a silky consistency.
• Heat level: I’m pretty spice oriented. Dried chilies let everyone adjust the heat to taste.
• Storage: Refrigerate leftover noodles and chicken in an airtight container for up to 3 days. Toss with greens like we did in the Hunan Noodle Salad. Store extra peanut sauce separately when possible. Reheat thoroughly, loosening the sauce with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Boiling, Frying
- Cuisine: Asian
