Spicy Peanut Noodles With Chicken Recipes

THAI CHICKEN PEANUT NOODLES

Steps:

• In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

SPICY SESAME NOODLES WITH CHICKEN AND PEANUTS

Steps:

• In a medium heatproof bowl, stir together the red-pepper flakes, soy sauce and sesame oil. Set next to the stovetop.
• Bring a large pot of salted water to boil. Meanwhile, in a large (12-inch) skillet over medium heat, cook the 1/2 cup oil, peanuts and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red-pepper mixture (be careful of splattering!) and set aside.
• Meanwhile, in the same skillet, heat the remaining tablespoon oil over medium-high. Add the chicken and press it down with a wooden spoon into a thin layer. Season with salt and a generous amount of black pepper and cook, without stirring, occasionally pressing the layer of chicken down, until the bottom is browned, 5 to 7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1 to 2 minutes more.
• While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.
• Remove and discard the orange rind from the chile oil. Off the heat, add enough chile oil to coat the chicken and stir, scraping up any browned bits from the pan. Add the noodles and toss, adding more chile oil to fully coat the noodles and chicken. (If you don't use all of the chile oil, you can store it in the refrigerator for 2 weeks in an airtight container.) Top with chives and serve at once.

SPICY PEANUT CHICKEN & NOODLES

Steps:

• Microwave frozen vegetables according to package directions., Place broth, peanut butter, teriyaki sauce, pepper and cayenne in a large skillet; cook and stir over medium heat until blended. Stir in chicken; heat through. Stir in vegetables., Prepare noodles according to package directions. Drain and immediately add to chicken mixture, tossing to combine. Sprinkle with green onions. If desired, moisten with additional broth. Serve immediately.

NOODLES WITH SPICY PEANUT SAUCE

Steps:

• In a blender puree the vinegar, soy, water, ginger, garlic, and sugar.
• Add peanut butter and oils blend.
• You can add hot pepper sauce to blender or just top the dish with pepper flakes.
• Depends on how much heat you like!
• Or both!
• Add sauce to cooked pasta and broccoli stir together.
• Add pasta water if needed to thin sauce.
• Top with the finely sliced cucumber.

SPICY CHICKEN IN PEANUT SAUCE WITH NOODLES

Steps:

• First mince garlic and ginger and put into a small bowl,.
• then wash drain and chop vegetables into bite sized pieces and place in a bowl.
• then trim all the fat off the meat and slice as thin as possible into bite sized pieces and place in a bowl (if you have the time (min 1/2 hour) you can put in a splash of soya sauce and rice wine vinegar as a marinade).
• Dissolve corn starch in stock/OJ.
• Place a wok or large cast iron frying pan on medium-high heat and a large pot of water with a dash of salt on high heat to boil.
• When the frying pan is hot enough that water splashed in it dances around then pour in cooking oil and add garlic and ginger then stir for 1/2 minute. Add meat and stir occasionally till browned. Add vegetables and stir occasionally.
• Meanwhile place noodles in boiling salted water, cook according to package instructions and drain when ready.
• to the meat and vegetables add peanut butter, coconut milk, and corn starch/ stock mix and stir constantly till bubbly and thickened then reduce heat to min and stir occasionally. Remove from heat and splash with soya sauce, rice wine vinegar, lemon juice, and sesame oil.
• Toss with noodles and garnish with nut and green onions (if desired) and serve with soya sauce and a hot sauce on the side for those who desire.

SPICY PEANUT NOODLES WITH CHICKEN

Steps:

• In a wok (or skillet) with oil, sear the carrots and snow peas separately and season with salt and black pepper; reserve.
• Season chicken with salt, black pepper, white pepper, paprika, garlic powder, and onion powder; saute.
• In a large pot with salted water, cook the pasta according to the instructions until done.
• Meanwhile, combine the peanut butter, vinegar, soy sauce, and sriracha in a large bowl; taste and adjust to your liking.
• Toss the pasta, vegetables, and chicken together in the peanut sauce. Serve with crushed peanuts as a garnish.