That aside, I tried these noodles out again. This time, with alot less chicken and more veges and tossed in even some peanuts itself (hence less of the peanut butter). The result still has that creamy taste but with added crunch from fresh nuts. Instead of soft noodles, I used the "maggie mee" or instant noodles that have been air dried. I love the texture of those noodles!
Peanut Chunky Noodles (Serves 6- good for freezing)
5 noodle cakes cooked and drained. 2 chicken breast diced
1/4 cup of peanut butter
3 tablespoon of oyster sauce
3 tsp of fish sauce
dash sesame oil
2 eggs
garlic
1 red onion sliced
mixed veges I used 1 green capsicum, 1 red chilli sliced, 2 carrots sliced, 1 cup of mushrooms and baby corn.
1 cup of peanuts roasted
Saute garlic and onion. add chicken and cook till nearly done. Toss veges through it and all the sauces and peanut butter till it becomes creamy. Add 1/2 cup of water if needed. Toss through veges. Taste and season. Serve with some peanuts on it.
Sharing my dish with presto pasta love! This week Ruth from Once Upon a Feast is hosting again.
ps- 24 more days to CHRISTMAS!
6 comments:
I want to learn adding peanut butter to my cooking too. It must be aromatic.
Never know i can add peanut butter in my cooking, what a great idea! This stir fried maggi mee sound so easy and delicious.
I never ever think PB is bad for me...until I eat it in half cup quantities! This noodle dish sounds delicious!
A little peanut butter goes a long way and makes everything taste better. Thanks for sharing with Presto Pasta Nights.
That looks yum. I have not been using PB as much these days. I'll certainly give it a try one of these days.
Peanut butter is health food as far as I'm concerned. This looks delicious - yum :-)
Sue
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