Directions
- 1Cut chicken into cubes.
- 2Add black pepper, garlic and ginger paste, chilli flakes, onion powder, sriracha and soy sauce to the chicken.
- 3Mix until well combined.
- 4Cook chicken in light butter for 3-4 minutes on each side until golden brown and crispy.
- 5Add more butter and fresh coriander to the cooked chicken and mix.
- 6Set the chicken aside.
- 7Add peanut butter, soy sauce, sriracha, rice vinegar, chilli flakes and hot water to a pan.
- 8Stir on low heat until silky smooth.
- 9Add cooked noodles, green onion, coriander and sesame seeds to the sauce.
- 10Mix well until creamy.
- 11Serve the noodles with the chicken.
Ingredients
- 800 g Raw Chicken Breasts
- 1 tsp Black Pepper
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 1 tsp Chilli Flakes
- 1.5 tsp Onion Powder
- 25 g Sriracha
- 30 ml Soy Sauce
- 20 g Light Butter
- 1 handful Chopped Coriander
- 100 g Natural Peanut Butter
- 75 g Soy Sauce
- 50 g Sriracha
- 30 g Rice Vinegar
- 1 tsp Chilli Flakes
- 125 ml Noodle Water
- 570 g Medium Egg Noodles
- 0.5 cup Chopped Green Onion
- 1 handful Chopped Coriander
- 1 handful Sesame Seeds
Equipment
knifebowlfrying panwooden spatulameasuring cupsmeasuring spoonstongs
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