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Peanut chicken noodles

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Peanut chicken noodles
Long, slippery rice noodles with strips of stir-fried chicken and vegetables in a rich and spicy Indonesian peanut sauce.

1 cup Indonesian peanut sauce
5 oz (150g) dried rice stick noodles
2 tablespoons peanut or canola oil
12 oz (360g) uncooked skinless chicken breast fillets—cut into strips
1 carrot—julienned
1 zucchini—julienned


PREPARE the peanut sauce. SOAK the rice stick noodles in boiling water for 10 minutes, then rinse under cold water and set aside. HEAT a wok or large frying pan over a high heat then add 1 tablespoon of the oil. STIR-FRY the chicken for 3 minutes then remove from the wok and set aside on a plate. ADD the remaining oil to the hot wok and stir-fry the carrot for 1 minute. ADD the zucchini and stir-fry for 3 minutes. ADD the cooked noodles and chicken and toss to combine and heat through. POUR in the hot peanut sauce and thoroughly mix all the ingredients together.

Variations: Shrimp (prawns), scallops or tofu can replace the chicken. Replace the carrot with julienned red pepper (capsicum).



  Chicken Satay. Marinated chicken pieces grilled on skewers and served with peanut sauce.


  Gado Gado. A classic Indonesian salad made with green beans, potatoes, carrots, cabbage and bean sprouts garnished with sliced boiled eggs and drizzled with a luscious peanut sauce.


  Braised Sesame Chicken Noodles. Strips of chicken breast, noodles, broccoli, carrot and scallion braised in a luscious sesame-hoisin sauce and sprinkled with freshly toasted sesame seeds.


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