Peanut Butter Chicken Noodles Recipe – Easy Indo-Chinese Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Peanut Butter Chicken Noodles Recipe – Easy Indo-Chinese Stir-Fry

Hey everyone! If you’re anything like me, you love a good Indo-Chinese dish. There’s just something so satisfying about that perfect blend of flavors – a little sweet, a little savory, and a whole lot of delicious. This Peanut Butter Chicken Noodles recipe is a total weeknight winner, and honestly, it’s become a bit of a family favorite. I first stumbled upon this combination years ago, and I’ve been tweaking it ever since to get it just right. Get ready for a flavor explosion!

Why You’ll Love This Recipe

This isn’t your average noodle dish. The peanut butter adds a richness and depth you wouldn’t expect, and it pairs beautifully with the chicken and veggies. It’s quick to make (under 30 minutes once the marinating is done!), super satisfying, and a guaranteed crowd-pleaser. Plus, it’s a fantastic way to use up any leftover chicken you might have. Honestly, who doesn’t love a recipe that ticks all those boxes?

Ingredients

Here’s what you’ll need to whip up this amazing Peanut Butter Chicken Noodles:

• 1 packet egg noodles (boiled) – about 200-250g
• 150-200 gms boneless chicken (julienned)
• 1 large capsicum (julienned)
• 1/2 cup spring onions, chopped
• 2-3 green chillis, slit lengthwise
• 1 tbsp finely chopped garlic cloves
• 2-3 tbsps sesame oil or peanut oil
• 1/2 tbsp soya sauce (for marinade)
• 2 tbsps crunchy peanut butter
• 1 tbsp honey
• 2 tbsp lemon juice or vinegar
• 1 tsp cornflour
• 1 tbsp soya sauce (for stir-fry)
• 2-3 tbsps coarsely powdered roasted peanuts
• Salt, as needed

Ingredient Notes

Let’s talk ingredients! This recipe is all about balance, so choosing the right ones makes a difference.

• Peanut Butter: Now, this might sound a little unusual in an Indo-Chinese dish, but trust me on this one! It adds a creamy, nutty flavor that’s amazing. I prefer using crunchy peanut butter for a bit of texture, but smooth works just fine too.
• Noodles: I’ve always used egg noodles for this recipe – they have a lovely chewiness. But feel free to experiment!
• Spice Level: Indian palates vary so much when it comes to spice. I usually add 2-3 green chillies, but if you’re sensitive to heat, start with one or even half. You can always add more later! My friend, Priya, always asks for extra chillies – she loves a fiery kick!
• Oil: Sesame oil is key for that authentic Indo-Chinese aroma. If you don’t have it, peanut oil is a great substitute.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the julienned chicken with 1/2 tbsp soya sauce, 2 tbsps peanut butter, 1 tbsp honey, 2 tbsp lemon juice, and 1 tsp cornflour. Mix well, ensuring the chicken is coated evenly. Cover and refrigerate for at least 40 minutes. This is where the magic starts to happen!
2. Heat 2-3 tbsps of sesame oil in a wok or large frying pan over high heat. Add the marinated chicken and stir-fry for about 2 minutes, until it starts to brown. Then, reduce the heat to medium and cook for another 10-12 minutes, or until the chicken is cooked through. Set aside.
3. In the same wok, add a little more oil if needed. Sauté the chopped garlic and slit green chillies for about 30 seconds, until fragrant. Be careful not to burn the garlic!
4. Add the julienned capsicum and stir-fry for about 1 minute, until it’s slightly softened but still crisp.
5. Now, add the cooked chicken back to the wok. Pour in 1 tbsp soya sauce and stir-fry for another minute, ensuring everything is well combined.
6. Finally, add the boiled noodles and toss everything together until the noodles are coated in the sauce. Sprinkle with the coarsely powdered roasted peanuts and mix well. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the wok when stir-frying the chicken. Work in batches if necessary to ensure it cooks evenly.
• Make sure your wok is really hot before adding the chicken. This will help it sear and develop a nice flavor.
• Taste as you go! Adjust the seasoning (salt, soya sauce, honey) to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the chicken for firm tofu or seitan. Make sure to press the tofu well to remove excess water before marinating.
• Gluten-Free Adaptation: Use gluten-free noodles and tamari (gluten-free soy sauce).
• Spice Level Adjustments: Add more or fewer green chillies, or a pinch of red chilli flakes, to control the heat.
• Festival Adaptations: This is a great dish to serve at casual gatherings or potlucks. It’s always a hit with my friends and family!

Serving Suggestions

This Peanut Butter Chicken Noodles is fantastic on its own, but you can also serve it with:

• A side of vegetable spring rolls
• A refreshing cucumber salad
• A sprinkle of extra roasted peanuts

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave. The noodles might absorb some of the sauce upon standing, so you might want to add a splash of water or soya sauce when reheating.

FAQs

1. Can I use a different type of noodle for this recipe?

Absolutely! While egg noodles are my go-to, you can use hakka noodles, chow mein noodles, or even spaghetti in a pinch.

2. What is the best way to julienne the chicken and capsicum?

The key is to use a sharp knife and consistent strokes. Cut the chicken and capsicum into thin, matchstick-like strips.

3. Can I make the marinade ahead of time? How long will it keep?

Yes, you can! The marinade can be made up to 24 hours in advance and stored in the refrigerator.

4. Is it possible to adjust the sweetness of the dish?

Definitely. If you prefer a less sweet dish, reduce the amount of honey. You can also add a splash of vinegar for extra tang.

5. What oil is best for achieving an authentic Indo-Chinese flavor?

Sesame oil is the star here! It adds that signature aroma and flavor. If you can’t find it, peanut oil is a good substitute.