Spicy Egg-Chicken-Peanut Butter Noodles | Kitchenstagram
Craving a comforting dinner that’s fast, flavourful and seriously satisfying? These Spicy Egg-Chicken-Peanut Butter Noodles are a game-changer. Juicy chicken, vibrant veggies and tender noodles get tossed in a creamy peanut butter sauce that hits every note- sweet, savory, tangy and just the right amount of spice. It’s the kind of dish that feels like comfort food but comes together in no time with minimal fuss, making it perfect for busy weeknights. Egg noodles soak up the rich sauce beautifully, ensuring every bite is packed with bold, addictive flavour. Quick, easy and ridiculously delicious- what more could you want?
Ingredients for Spicy Egg-Chicken-Peanut Butter Noodles :
Noodles: I have used dried egg noodles for this recipe. But any alternatives like Soba noodles, ramen, instant noodles, Udon, linguine, lo mein or even spaghetti will work.
Protein: I have used Chicken and egg for this recipe. But feel free to use your choice of protein, turkey, beef, pork, prawns or even tofu. Each adds its own character and firm tofu is good for soaking up the savory sauce while holding its shape.
Peanut Butter: Essential for that rich, nutty base. Store-bought varieties work well, but for a deeper, more robust flavour, natural or Homemade Peanut Butter (without added sugar, salt or oil) is the way to go.
Veggies: Use your choice of veggies, I have used bok choy and green onions. Ginger and garlic are essential for creating savory base that ties everything together.
Dark Soy Sauce: Dark Soy sauce gives Lo Mein its signature deep colour and robust taste. Thicker and more intense than regular soy, it imparts a beautiful glaze and richness to the noodles.
Oyster Sauce: Oyster sauce is another power player, loaded with umami and a slight sweetness that rounds out the saltiness.
Rice Wine Vinegar: Rice wine vinegar adds mildly sweet and tangy flavour to the noodles.
Seasoning: Salt can fine-tune the flavour, while black pepper provides a gentle heat that adds a subtle zing to every bite.
Chili Oil:
This is your flavour bomb. It brings both heat and depth to the noodles. Store-bought varieties work well, but for a deeper, more robust and spicy kick make our own Homemade Chili Oil.
Toasted Sesame Seeds: Toasted Sesame Seeds add a nutty, sweet and slightly toasty flavour to the noodles. They also contributes a satisfying crunch and a rich, nutty aroma.
Roasted Peanuts: Roasted peanuts add a nutty and slightly sweet flavour to noodles. The roasting process also makes the peanuts crunchy, adding a satisfying texture to the noodles.
Fresh Red Chili: Fresh red chili adds a spicy kick and pop of colour to the noodles.
Fresh Cilantro: Fresh cilantro adds a bright, fresh flavour, elevating the dish’s taste.
Storage Tips:
This dish taste best when eaten right away. But leftover of this dish are still tasty, but keep in mind the sauce gets absorbed by the noodles. While reheating works in a pinch, the texture won’t be quite as rich or creamy as when freshly made.
Ingredients
250 gm Egg noodles, dried
200 gm Chicken, diced
1 no. Egg
2 tbsp Peanut Oil
1 tsp Szechuan Pepper, crushed
1 tbsp Garlic, minced
2 nos. Carrot, cut into batons
1 tsp Fresh Red Chili, sliced
1/4 cup Scallions, sliced
1/4 cup Bok Choy, sliced
1 tbsp Dark Soy sauce
1 tbsp Rice wine vinegar
1 tbsp Oyster sauce
1 heaped tbsp Peanut Butter
1/4 cup Water
Salt to taste
1 tsp Freshly cracked Black Pepper
2 tbsp Chili Oil
For Garnishing:
Toasted Sesame Seeds
Roasted Peanuts, crushed
Fresh Red Chili, sliced
Fresh Cilantro, chopped
Preparation
- Step 1: Bring a large pot of water to a boil. Then add the noodles and cook till al dente, drain and rinse thoroughly in cool water.
- Step 2: Heat oil in a wok, over high heat until smoking. Add crushed szechuan Pepper, minced garlic, minced ginger, sliced fresh red chili and sliced scallion, sauté for few minutes.
- Step 3: Add chicken and cook for 6-8 minutes. Then push everything to one corner of the wok and crack in the egg and keep scrambling the eggs continuously.
- Step 4: Add sliced bok choy and sauté for few minutes. Next add dark soy sauce, rice wine vinegar and oyster sauce and stir to combine.
- Step 5: Add peanut butter and water, stir to combine. Next add salt to taste and freshly cracked Black Pepper and sauté for few minutes.
- Step 6: Next add noodles, use tong and spoon and toss for few minutes until all the noodles are evenly mixed and coated in sauce. Next, add chili oil and sauté for few more minutes.
- Step 6: Serve immediately, garnish with toasted sesame seeds, roasted peanuts, fresh red chili and fresh cilantro. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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