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Clean recipe · simplehomeedit.com

Creamy Coconut Peanut Noodles

Creamy Coconut Peanut Noodles is a quick and easy dinner that’s creamy, comforting and full of flavour. The coconut peanut sauce feels special yet simple, using pantry ingredients to create something fresh and satisfying. Perfect for busy weeknights – and just as good reheated for lunch the next day.

Original recipe: simplehomeedit.com

Yield:
4 servings
Prep:
10 min
Cook:
15 min
Total:
25 min
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Creamy Coconut Peanut Noodles

Ingredients

  1. 3 tbsp natural peanut butter, smooth or crunchy
  2. 1½ tbsp red curry paste (see note 1 for substitutions)
  3. 2½ tbsp tamari
  4. 1½ tbsp rice vinegar
  5. 1 tbsp honey
  6. 250 ml coconut milk
  7. ½ tsp sesame oil
  8. 250 g flat rice noodles
  9. 2 tbsp neutral oil of choice (I used light olive oil)
  10. 500 g minced (ground) chicken (see note 2 for substitutions)
  11. 2 spring onions (scallion), finely sliced, white and green parts separated, plus extra to garnish
  12. 1 tsp freshly minced garlic
  13. 1 tsp freshly minced ginger
  14. 150 g finely shredded green cabbage
  15. 90 g bean sprouts
  16. 250 ml chicken stock
  17. 40 g crushed roasted peanuts, to serve (optional)
  18. Asian chilli oil or crispy chilli oil, to serve (optional)
  19. Lime wedges

Instructions

  1. Make the peanut curry sauce – Combine the ingredients together in a small jug or bowl and whisk well to combine. Set aside.
  2. Cook the noodles – Bring a large pot of water to the boil and cook the rice noodles until they are just pliable (between 2–3 minutes – they will continue cooking in the stir-fry). Drain, rinse under cold water to stop them cooking, then toss with 1 tablespoon of the oil to stop them sticking. Set aside.
  3. Cook the chicken – Heat the remaining 1 tablespoon of oil in a large, deep, heavy-based pan or wok over medium–high heat. Add the chicken and cook for 5–6 minutes, breaking it up with a spoon, until browned and cooked through.
  4. Cook the veggies – Add the white parts of the spring onion along with the garlic and ginger. Cook for 1 minute. Add the shredded cabbage and cook for 2–3 minutes until softened slightly.
  5. Add the sauce and noodles – Pour the peanut curry sauce into the pan with the chicken and cabbage. Stir to combine, then simmer for 1–2 minutes or until slightly thickened. Add the cooked noodles, bean sprouts and green parts of the spring onion, tossing with tongs to coat everything in the sauce. Add the chicken stock gradually (60 ml/¼ cup at a time) to loosen the sauce as needed (you may not need to use all the chicken stock depending on how thick you would like your sauce – the more chicken stock you add, the creamier and silkier the sauce will be).
  6. Serve – Divide among bowls and top with extra spring onion, crushed roasted peanuts and a drizzle of Asian chilli oil or crispy chilli oil (if using). Serve with lime wedges.