Peanut Butter Stir Fry Noodles Recipes

STIR FRIED NOODLES WITH PEANUT SAUCE

Steps:

• Tenderise Chicken (optional, Note 4): Place chicken and bicarb in a bowl and mix with your fingers. Set aside for 20 minutes. Rinse well in a colander then shake off excess water. Roughly pat dry with a paper towel.
• Sauce: Place all ingredients except water in a bowl and mix (microwave if needed to melt the peanut butter). Add water and mix.
• Prepare noodles per packet directions (usually soak in boiled water). Drain, set aside.
• Heat oil in a large skillet or wok over high heat. Add garlic and onion, stir for 30 seconds.
• Add chicken and cook until the outside changes from pink to white. Add carrot and cabbage, cook until it starts to wilt.
• Add noodles, bean sprouts and Sauce. Toss for 1 1/2 - 2 minutes or until the Sauce thickens and coats the noodles.
• Serve immediately, garnished with coriander and peanuts.

THAI PEANUT NOODLE STIR-FRY

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Meanwhile, whisk the cornstarch into the vegetable broth until dissolved. Whisk in the peanut butter, soy sauce, honey, brown sugar, sesame oil, ground ginger, and red pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until thickened, about 5 minutes. Stir in the sake and keep warm.
• Heat the vegetable oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the broccoli, carrots, red bell pepper, and sugar snap peas. Reduce heat, cover, and steam until the vegetables are tender, about 5 minutes. Toss the vegetables with the peanut sauce and pasta to serve.

CONTEST-WINNING PEANUT CHICKEN STIR-FRY

Steps:

• Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan. , Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.

PANTRY PEANUT BUTTER STIR FRY NOODLES

Steps:

• Cook your pasta according to the directions on the box/bag and rinse in cold water when done.
• Prep your veggies (and protein if you are adding it) cutting them into bite sized pieces.
• Cook the veggies in the sesame oil on medium heat for about 5-7 minutes. (make sure your meat is cooked through if you add it)
• Whisk together your soy sauce, garlic powder, vinegar, honey, and peanut butter in a separate container.
• Pour the sauce in with the veggies and cook over medium- low heat for another 2-3 minutes.
• Add in your noodles, toss all together and let it cook in the sauces for about 3 or 4 minutes.
• Turn the heat off, squeeze half a lemon over the stir fry and serve. Enjoy!

PEANUT BUTTER STIR FRY NOODLES

Steps:

• In a medium sized bowl, whisk together the soy sauce, peanut butter, apple cider vinegar, garlic, chile paste, and ginger. Set aside.
• Cut the chicken into bite sized pieces.
• In a large skillet, heat the olive oil over medium heat. Cook the chicken until no longer pink, about 7 to 10 minutes.
• While the chicken is cooking, bring a large pot to a roaring boil. Add the Ramen noodles and cook for 3 minutes. Drain and rinse with cool water to stop the cooking process.
• Add the frozen vegetables to the chicken and cook until thawed, about 5 minutes.
• Add in the noodles and the sauce, and toss to combine. The sauce on the dish will be liquidy but will thicken as it sits off the heat.
• Top with chopped peanuts and fresh cilantro for an extra punch of flavor.

NOODLE STIR-FRY WITH CRUNCHY PEANUTS

Steps:

• Mix the peanut butter with the soy sauce and 50ml water, then add the peanuts. Put the noodles in a bowl and cover them with boiling water. Stir them gently so they separate, then drain.
• Heat ½ tbsp oil in a wok or large frying pan, and pour in the egg. Leave the egg to set, then chop it up with your spatula and tip it onto a plate. Heat the remaining oil in the wok. Stir-fry the veg until starting to wilt, then add the noodles and keep cooking. Return the egg to the wok, then spoon in the peanut mixture and toss. Divide between bowls, then sprinkle over more peanuts. Serve with sweet chilli sauce, if you like.