These Quick Chicken Peanut Noodles are absolutely packed with wildly bold flavors, thus resulting in sauce-drenched noodles that are amazingly delicious.
Essentially, with all these Asian-inspired ingredients, this Quick Chicken Peanut Noodle recipe is indeed, abundantly filled with flavor. As a result, the aromatic ginger and garlic with the spicy sriracha, really give this dish a pop.
Quick Chicken Peanut Noodles
- Quick and easy
- Bold and flavorful
- Pre-cooked noodles save time
- Comfort food
This is the perfect meal to prepare for lunch or dinner because it can easily be reheated. Also, the flavors will be enhanced!
Ingredient Notes
- Udon Noodles – I use pre-cooked, but if you prefer, use fresh.
- Sriracha – You can substitute your favorite hot sauce.
- Whole Star Anise – Anise will add a sweet-licorice-peppery flavor.
- Aromatics – Essential flavor enhancers such as garlic and ginger, always use fresh.
- Green Onions – I chop these but separate the white parts from green.
- Ground Chicken – Or ground turkey.
- Chicken Broth – I use low sodium broth.
- Soy Sauce – Opt for a low sodium soy sauce.
- Peanut Butter – Smooth is best in this recipe.
- Rice Vinegar – To balance the flavors of the sauce.
- Cornstarch – Mix with 1 Tbsp water to create a slurry, this is used to thicken the sauce.
- Sesame Oil – Drizzle this at the end to take advantage of the flavor, otherwise, it will blend in with all the other ingredients.
How to Make Quick Chicken Peanut Noodles
- Warm Noodles: Remove the udon noodles from the package and place them in a pot with boiling water. Add the noodles and let them soak for a minute. Use tongs to shake them apart gently. Drain and set aside.
- Heat Spices: Heat the vegetable oil in a large wok or frying pan over medium heat. Add the pepper, sriracha, and star anise. Cook for about a minute until fragrant, about a minute. Add the garlic, the white part of the green onions, and the ginger, then stir everything around and cook for about 30 seconds.
- Cook Chicken: Increase the heat to high, and add the ground chicken. Cook until the chicken is almost cooked through. Stir in the chicken broth, soy sauce, peanut butter and vinegar. Continue simmering for another 5 minutes. Remove and discard the star anise.
- Thicken the sauce: Stir in the cornstarch slurry and simmer for another minute. Toss in the noodles and remove from heat. Drizzle the sesame oil and toss.
- Plate: Garnish with the green part of the green onions and serve.
FAQ’s and Expert Tips
FAQs
You probably won’t notice a massive difference when using ground turkey instead of ground chicken. Therefore, you can use whatever you have on hand.
Star Anise is the fruit of a tree which is native to southern China and Vietnam, with an aroma much like fennel. Also, its taste is pungent and sweet with hints of licorice.
All sriracha is hot sauce, but not all hot sauce is sriracha. Specifically, hot sauce is defined as any condiment, seasoning, or salsa made from chili peppers and other ingredients.
Don’t hesitate to add your favorite veggies into this dish. For instance, green peppers, leeks, celery, and broccoli work well.
Absolutely! In fact, the flavors will likely be enhanced. Store in the refrigerator for 3-4 days. Alternately, you can store in the freezer for up to 1 month. Let it cool completely first, and then, put in an airtight container.
Tips
- Don’t be afraid to mix this dish up with different proteins!
- Add your favorite veggies. For instance, green peppers, leeks, celery, and broccoli work well.
- These noodles are best served piping hot!
Leftovers
Store leftover quick chicken peanut noodles in an airtight container in the fridge for up to 3-4 days. To reheat, just pop it in the microwave or back in a skillet/wok until heated through.
Freezing
If you want to keep this dish longer, you can freeze it in an airtight container for up to 1 month, just keep in mind it may lose its quality and is best served fresh.
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Quick Chicken Peanut Noodles
Equipment
Ingredients
- 14 ounce udon noodles pre-cooked (2 packages)
- ¼ cup vegetable oil
- 2 teaspoon pepper or ground peppercorns
- 1 teaspoon Sriracha
- 2 whole star anise
- 4 cloves garlic chopped
- 1 tablespoon ginger grated
- 5 green onions chopped, white parts separated from green
- 1 pound ground chicken
- 1 cup chicken broth
- ¼ cup soy sauce low sodium
- 2 tablespoon peanut butter smooth
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 1 tbsp water
- 1 tablespoon sesame oil
Instructions
- Warm Noodles: Remove the udon noodles from the package and place them in a pot with boiling water. Add the noodles and let them soak for a minute. Use tongs to shake them apart gently. Drain and set aside.
- Heat Spices: Heat the vegetable oil in a large wok or frying pan over medium heat. Add the pepper, sriracha, and star anise. Cook for about a minute until fragrant, about a minute. Add the garlic, the white part of the green onions, and the ginger, then stir everything around and cook for about 30 seconds.
- Cook Chicken: Increase the heat to high, and add the ground chicken. Cook until the chicken is almost cooked through. Stir in the chicken broth, soy sauce, peanut butter and vinegar. Continue simmering for another 5 minutes. Remove and discard the star anise.
- Thicken the sauce: Stir in the cornstarch slurry and simmer for another minute. Toss in the noodles and remove from heat. Drizzle the sesame oil and toss.
- Plate: Garnish with the green part of the green onions and serve.
Tips & Notes:
- Don’t be afraid to mix this dish up with different proteins!
- Add your favorite veggies. For instance, green peppers, leeks, celery, and broccoli work well.
- These noodles are best served piping hot!
- Store leftover quick chicken peanut noodles in an airtight container in the fridge for up to 3-4 days. To reheat, just pop it in the microwave or back in a skillet/wok until heated through.
- If you want to keep this dish longer, you can freeze it in an airtight container for up to 1 month, just keep in mind it may lose its quality and is best served fresh.
Awesome I added more spice which wasnt needed. Will certainly make again