Chin Chin Noodles With Peanut Sauce Recipes

STIR FRIED NOODLES WITH PEANUT SAUCE

Stir Fried Noodles with Peanut Sauce image

Noodles tossed in a peanut sauce with vegetables and your choice of protein! With the hint of curry flavour, the peanut sauce tastes like satay peanut stir fries you get at Chinese restaurants here in Australia. The flavour of this sauce belies the short list of simple ingredients - good Asian peanut sauces typically have a much lengthier list of ingredients. Make your own stir fry or noodles using whatever ingredients you have - use this Satay Peanut Sauce for Stir Fries (sauce recipe + "formula" for stir fry). Stir Fried Noodles recipe VIDEO below.

Provided by Nagi

Time 23m

Number Of Ingredients 20

Ingredients

1/4 cup / 60g crunchy peanut butter ((Note 1))
1 1/2 tbsp fish sauce ((Note 2))
1 1/2 tbsp dark soy sauce ((Note 3))
2 tsp sugar
2 tsp cornflour / cornstarch
2 garlic clove (, minced)
2 tsp grated ginger
1 1/2 tsp curry powder ((any type))
1/4 cup / 65 ml water
180 g/ 6 oz thinly sliced chicken breast
1 tsp bicarb / baking soda ((optional, Note 4))
100 g/3.5 oz dried rice noodles ((Note 5))
2 tbsp oil
1 garlic (, finely chopped)
1/2 onion (, sliced)
1 cup shredded carrot
1 1/2 cups shredded cabbage
1 cup beansprouts
Finely chopped coriander/cilantro
Crushed peanuts

Steps:

Tenderise Chicken (optional, Note 4): Place chicken and bicarb in a bowl and mix with your fingers. Set aside for 20 minutes. Rinse well in a colander then shake off excess water. Roughly pat dry with a paper towel.
Sauce: Place all ingredients except water in a bowl and mix (microwave if needed to melt the peanut butter). Add water and mix.
Prepare noodles per packet directions (usually soak in boiled water). Drain, set aside.
Heat oil in a large skillet or wok over high heat. Add garlic and onion, stir for 30 seconds.
Add chicken and cook until the outside changes from pink to white. Add carrot and cabbage, cook until it starts to wilt.
Add noodles, bean sprouts and Sauce. Toss for 1 1/2 - 2 minutes or until the Sauce thickens and coats the noodles.
Serve immediately, garnished with coriander and peanuts.

Nutrition Facts : ServingSize 445 g, Calories 732 kcal

CHIN CHIN NOODLES WITH PEANUT SAUCE

Chin Chin Noodles With Peanut Sauce image

This is a delicious Sichuan noodle dish served at Fun Lums Chinese Restaurant. Sichuan food tends to be hot, but one can amp down the heat by cutting back on the amount of chile oil. The Sichuan preserved Chinese radish is sold in cans at Asian markets. It's hot stuff, but flavorful and crunchy, but optional. This recipe was published in the Los Angeles Times, reader request column,

Provided by lynnski LA

Categories Szechuan

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup peanut butter, smooth
2 cups chicken broth or 2 cups vegetarian broth
2 1/2 tablespoons minced garlic
2 1/2 tablespoons soy sauce, light
2 1/2 tablespoons red wine vinegar
2 1/2 tablespoons chili oil (or to taste, it's hot)
2 1/2 tablespoons sesame oil
1 lb fresh medium asian egg vermicelli (or substitue spaghetti)
2 1/2 tablespoons sichuan preserved chinese radishes, minced (optional)
2 1/2 tablespoons peanuts, roasted and crushed
1/4 cup green onion, chopped

Steps:

Combine peanut butter, broth, garlic, soy sauce, vinegar, chile and sesame oils in a large bowl; then cook noodles according to package directions or until tender, then drain.
Combine the noodles with the sauce and relish in a skillet; toss to coat the noodles well; heat through.
Garnish with peanuts and green onions, and serve; makes 6 servings.

Nutrition Facts : Calories 438.3, Fat 14.5, SaturatedFat 2.5, Sodium 728.4, Carbohydrate 61.3, Fiber 3.6, Sugar 3, Protein 16.2

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