Peanut chilli crisp noodles with chicken and cucumber
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4
- Dietary
- Dairy-freeEgg-free
Bouncy udon noodles, leftover chicken and crisp cucumber matchsticks, tossed in a delicious, peanut-packed sauce.
This recipe uses real peanuts instead of peanut butter, making it great for anyone like me who loves peanuts but doesn’t enjoy the texture of its pasty counterpart.
Ingredients
- peanuts: 2 tbsp roasted peanuts, finely chopped (the deeper the roast, the better the flavour)
- chilli: 1 tsp dried red chilli flakes
- five-spice powder: ½ tsp Chinese five-spice powder
- garlic: 4 garlic cloves, crushed
- vegetable oil: 4 tbsp vegetable oil
- soy sauce: 2 tbsp light soy sauce
- rice vinegar: 2 tsp rice vinegar
- sugar: 2 tsp sugar (any type)
- udon noodles: 200g/7oz dried udon noodles
- chicken: 150g/5½oz leftover cooked chicken, shredded
- cucumber: 1 cucumber, cut into matchsticks
Method
Place the roasted peanuts, dried red chilli flakes, Chinese five-spice powder and garlic in a large heatproof bowl.
Heat the vegetable oil in a small saucepan set over a high heat until shimmering, then carefully pour the hot oil onto the aromatics in the heatproof bowl.
Add the soy sauce, rice vinegar and sugar to the bowl and stir to combine.
Cook the noodles according to the packet instructions, then drain, rinse with cold water until cool to the touch and drain again.
Transfer the noodles to the large bowl with the peanut sauce and add the chicken and cucumber. Toss well to coat (don’t be afraid to use your hands!). Check the seasoning and add a little salt if needed, then serve.
Recipe tips
You can add sliced red pepper, shredded carrot, steamed broccoli, or whatever vegetables take your fancy to these chilli crisp noodles.
Sliced tofu that's lightly fried until browned and crisp is a good sub for chicken if you want this noodle salad to be vegetarian.
You can even use your favourite jar of crisp chilli oil if you prefer, making it even easier!
