Chicken Stir Fry Noodles in Peanut Sauce

The humble peanut butter is sooo much more than a spread on our breakfast toast. Some things I can think of include....

1) A dip for veges
2) Muffins and cupcakes!
3) Can't forget it can be used to bake a cake too
4) Oh, what about a sauce for satay chicken skewers?
5) Brownies?
6) Peanut butter sauce on ice-cream?
7) AH! Peanut butter ice-cream?
8) Eat from the jar?

Inspired by Good Taste magazine recently, I used chunky peanut butter as a sauce in my stir fry noodle dish. It was sooo good that I freeze a batch and made another batch a few weeks later. Kraft has a low fat peanut butter version which is less smooth than their usual one but I love it all the same.


Chicken Stir Fry Noodles in Peanut Sauce (Serves 4-6)
1 packet of noodles of your choice ( I bought skinny yellow noodles which is named "Singapore noodles-even though there is really no such noodles named after Singapore IN Singapore)
500 grams of chicken thigh meat diced
half a cabbage shreddedd
1 carrot diced
1 chilli chopped
1 tablespoon of minced garlic
1 cup of chopped mushrooms
1/2 cup of peanut butter
1 tablespoon of soya sauce

In a jar, whisk peanut butter till smooth.

Cook noodles per directions of your pack (I blanched mine). In a wok or deep pan, fry garlic and chilli till it smells oh so good. Then brown chicken. Toss in the veges. After around 4 minutes, or when veges are nearly cooked, toss noodles through. Add peanut paste and soya. Taste to see if it requires more seasoning.

If you like, toss some peanuts through. I served with with a sprinkle of sesame seed.


If you haven't guessed it, I'm submitting this to this week's Presto Pasta! All thanks to Ruth form Once Upon a Feast who founded this event. This week's host is Helen from Fuss Free Flavours

ps- perve at more peanut butter creations at The Peanut Butter Boy.