Spicy Peanut Sauce Stir fry on Rice Noodles

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This is one of my favorite dinners!

Preparation time: 15 min
Cooking time: 30 min

Serves: 4


Peanut sauce-
2 tbsp canola oil
2 tbsp flour
1 cup chicken stock
2 tbsp grated fresh ginger
a few light shakes of tabasco sause
2 tbsp soy sauce
1 tbsp sesame seed oil
2 cloves garlic finely chopped
3/4 cup of peanut butter
salt and pepper to taste

Non-sauce ingredients-
2 tbsp canola oil
2 boneless, skinless chicken breasts
2 carrots, peeled and sliced
1/2 a large green pepper, sliced
1/2 a large onion, sliced
3 or 4 baby portobello mushrooms sliced
salt and pepper to taste

1 bag of rice noodles
1 kettle of boiled water


Sauce- in a small pot put in your oil and flour. Turn on the element on medium-low setting. Stir oil and flour together, cook for 30 seconds. now slowly add your chicken stock a little bit at a time. Stir after each time you add a little stock, once it starts to thicken add the rest of the stock. Stir until there are no flour lumps. Reduce the heat to low. Now add your freash ginger, soy sauce sesame oil, tabasco sauce, garlic and salt and pepper, stir. Now add your peanut butter, stir in. Let cook for a 1-2 min. Remove from heat.

Stir fry- Cut your chicken into a size that you like. Put the second amount of canola oil in a frying pan, heat pan on a medium setting. Add you chicken to the pan. Cook the chicken until done, now add your vegetables. Cook the vegetables for 3-5 min. Season with salt and pepper. Turn down the heat to low and the cover frying pan.

Noodles- Put noodles in a large bowl (one that will hold noodles and water) Add boiling water to noodles until they are just covered (sometimes I put a small plate on the noodles to push them down). Let sit for 7 min. Strain the noodles and put back into the empty bowl.

To plate up your meal, just put 1/4 of the noodles on one plate. Add 1/4 of the chicken and veg. Top with around a 1/2 cup of sauce. Enjoy :)

This stir fry works well with any type of meat and also tofu.

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