Chicken and peanut noodle stir-fry

Chicken and peanut noodle stir-fry

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Cook like a MasterChef and whip up dinner in a flash with this simple and satisfying chicken & peanut noodle stir-fry.

The ingredient of Chicken and peanut noodle stir-fry

  1. 650g chicken breasts, thickly sliced (see note)
  2. 2 tablespoons Thai red curry paste
  3. 300g dried rice stick noodles
  4. 80ml (1/3 cup) vegetable oil
  5. 1 onion, thinly sliced
  6. 2 cloves garlic, finely chopped
  7. 2 tablespoons caster sugar
  8. 2 tablespoons fish sauce
  9. 2 lemons, 1 juiced, 1 cut into wedges
  10. 60g (2 cups) baby spinach
  11. 75g (1/2 cup) roasted peanuts, roughly chopped
  12. 1 egg
  13. Bean sprouts (optional), to serve

The instruction how to make Chicken and peanut noodle stir-fry

  1. Combine chicken and red curry paste in a bowl.
  2. Add noodles to a large saucepan of boiling water and cook for 4 minutes or until almost cooked. Drain, reserving 125ml (1/2 cup) cooking water.
  3. Heat a wok or frying pan over high heat. Add 2 tablespoons oil and half the chicken, and stir-fry for 2 minutes. Tilt the wok and use a slotted spoon to transfer the chicken to a plate. Repeat with the remaining chicken.
  4. Add the remaining 2 tablespoons oil and onion to the wok and stir for 2 minutes. Add garlic and stir for 30 seconds. Add sugar and stir for 2 minutes, then stir in fish sauce and lemon juice.
  5. Return all chicken to the wok. Add noodles, spinach and peanuts, and toss to combine. Whisk egg and the reserved cooking water in a bowl and add to the wok. Stir for 1 minute or until combined. Top with bean sprouts, if using, and serve with lemon wedges.

Nutritions of Chicken and peanut noodle stir-fry

fatContent: 698.358 calories
saturatedFatContent: 35 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 45 grams carbohydrates
fibreContent: 12 grams sugar
proteinContent:
cholesterolContent: 48 grams protein
sodiumContent:

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