Spicy Peanut Chicken Noodles
Spicy Peanut Chicken Noodles
Ingredients
For the Spicy Chicken
- 1 pound ground chicken
- 2 tablespoons red chili paste, (such as gochujang or sriracha)
- 1 tablespoon soy sauce
- 1 tablespoon cooking oil
- 1/2 teaspoon salt, or to taste
For the Peanut Noodle Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons granulated sugar
- 1/2 teaspoon MSG, optional
- 3 tablespoons soy sauce
- 1/4 cup water, or as needed to thin
For the Noodles and Garnish
- 18 ounces udon noodles, fresh or dried
- 2 mini cucumbers, thinly sliced into half-moons
- 4 spring onions, chopped
- 1/2 cup fresh cilantro, roughly chopped
Instructions
- 1
Prepare the spicy chicken paste: In a small bowl, combine the red chili paste and 1 tablespoon of soy sauce. Mix thoroughly until a thick, deep red paste forms. Set aside.
⏱️ 3 min
- 2
Prepare the vegetable garnish: Thinly slice the mini cucumbers into half-moon shapes. Chop the spring onions and roughly chop the fresh cilantro. Place all chopped vegetables in a bowl of cold water to rinse, then drain well and set aside.
⏱️ 7 min
- 3
Cook the ground chicken: Heat 1 tablespoon of cooking oil in a large pan or wok over medium-high heat. Add the ground chicken and sprinkle with 1/2 teaspoon of salt. Stir-fry, breaking up the chicken with a wooden spoon, until it is cooked through and crumbly, about 5-7 minutes.
⏱️ 7 min - 4
Add the spicy chicken paste: Stir the prepared spicy chicken paste into the cooked ground chicken. Continue to cook for another 2-3 minutes, mixing well, until the chicken is fully coated, caramelized, and rich in color.
⏱️ 3 min
- 5
Prepare the peanut noodle sauce: In a large mixing bowl, combine the creamy peanut butter, granulated sugar, MSG (if using), and 3 tablespoons of soy sauce. Gradually add 1/4 cup of water, whisking continuously, until a smooth, creamy sauce of desired consistency is formed. Add more water, 1 tablespoon at a time, if a thinner sauce is preferred.
⏱️ 5 min
- 6
Cook the noodles: Bring a large pot of water to a rolling boil. Add the udon noodles and cook according to package directions until al dente. This typically takes 3-5 minutes for fresh noodles or 8-10 minutes for dried.
⏱️ 10 min•🌡️ 212
- 7
Combine noodles and sauce: Using tongs, transfer the hot, cooked udon noodles directly from the boiling water into the bowl with the prepared peanut sauce. Toss and mix thoroughly until the noodles are evenly coated with the sauce.
⏱️ 3 min
- 8
Assemble and serve: Divide the sauced noodles among four serving bowls. Spoon a generous portion of the spicy cooked chicken mixture over the noodles in each bowl. Arrange the drained chopped cucumbers, spring onions, and cilantro on top. Serve immediately and mix everything together with chopsticks before eating.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Peanut Chicken Noodles
Ingredients
For the Spicy Chicken
- 1 pound ground chicken
- 2 tablespoons red chili paste, (such as gochujang or sriracha)
- 1 tablespoon soy sauce
- 1 tablespoon cooking oil
- 1/2 teaspoon salt, or to taste
For the Peanut Noodle Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons granulated sugar
- 1/2 teaspoon MSG, optional
- 3 tablespoons soy sauce
- 1/4 cup water, or as needed to thin
For the Noodles and Garnish
- 18 ounces udon noodles, fresh or dried
- 2 mini cucumbers, thinly sliced into half-moons
- 4 spring onions, chopped
- 1/2 cup fresh cilantro, roughly chopped
Instructions
- 1
Prepare the spicy chicken paste: In a small bowl, combine the red chili paste and 1 tablespoon of soy sauce. Mix thoroughly until a thick, deep red paste forms. Set aside.
⏱️ 3 min - 2
Prepare the vegetable garnish: Thinly slice the mini cucumbers into half-moon shapes. Chop the spring onions and roughly chop the fresh cilantro. Place all chopped vegetables in a bowl of cold water to rinse, then drain well and set aside.
⏱️ 7 min - 3
Cook the ground chicken: Heat 1 tablespoon of cooking oil in a large pan or wok over medium-high heat. Add the ground chicken and sprinkle with 1/2 teaspoon of salt. Stir-fry, breaking up the chicken with a wooden spoon, until it is cooked through and crumbly, about 5-7 minutes.
⏱️ 7 min - 4
Add the spicy chicken paste: Stir the prepared spicy chicken paste into the cooked ground chicken. Continue to cook for another 2-3 minutes, mixing well, until the chicken is fully coated, caramelized, and rich in color.
⏱️ 3 min - 5
Prepare the peanut noodle sauce: In a large mixing bowl, combine the creamy peanut butter, granulated sugar, MSG (if using), and 3 tablespoons of soy sauce. Gradually add 1/4 cup of water, whisking continuously, until a smooth, creamy sauce of desired consistency is formed. Add more water, 1 tablespoon at a time, if a thinner sauce is preferred.
⏱️ 5 min - 6
Cook the noodles: Bring a large pot of water to a rolling boil. Add the udon noodles and cook according to package directions until al dente. This typically takes 3-5 minutes for fresh noodles or 8-10 minutes for dried.
⏱️ 10 min•🌡️ 212 - 7
Combine noodles and sauce: Using tongs, transfer the hot, cooked udon noodles directly from the boiling water into the bowl with the prepared peanut sauce. Toss and mix thoroughly until the noodles are evenly coated with the sauce.
⏱️ 3 min - 8
Assemble and serve: Divide the sauced noodles among four serving bowls. Spoon a generous portion of the spicy cooked chicken mixture over the noodles in each bowl. Arrange the drained chopped cucumbers, spring onions, and cilantro on top. Serve immediately and mix everything together with chopsticks before eating.
⏱️ 5 min