Chicken and Noodles with Chilli Peanut Sauce

Serves 4 30 min Added by Julian

A delicate creamy, peanuty curry that even those who don't like chillies will enjoy. Unless you're Isobel and you don't like the 'flat butt egg noodles' that dad always buys for this one LOL

Ingredients

  • 400g egg noodles
  • 1 tbsp vegetable oil or sesame oil
  • 2 tsp crushed garlic
  • 500g chicken schnitzel or boneless chicken thighs, cut into strips
  • 1 cup coconut cream freeze the rest for later use)
  • 2 tbsp each of sweet chilli sauce and peanut butter
  • 3 tbsp soy sauce
  • 1 pepper, red or green, chopped

Preparation

  1. Cook the noodles according to manufacturer's instructions.
  2. Heat the oil in a large wok or frypan. Add the garlic and cook for 30 seconds.
  3. Add the chicken andstir-fry over high heat for 2-3 minutes until lightly browned. Combine the coconut cream, chilli sauce, peanut butter and soy sauce.
  4. Mix into the chicken and simmer for a further 2-3 minutes. Mix in the cooked drained noodles. Stir-fry for 2-3 minutes to heat through and coat.