Peanut butter in Asian noodles actually originated from Indonesian gado-gado sauce, not American fusion kitchens like most people think.
Spicy Peanut Chicken Noodles
Dive into a bowl of flavor with our fiery Spicy Peanut Chicken Noodles! This protein-packed delight showcases tender, sizzling chicken drenched in a luscious miso-infused peanut sauce, all tossed with chewy udon noodles for the perfect bite. Get ready to tantalize your taste buds with this deliciously creamy and spicy fusion dish!
Prep
15
min
Cook
15
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- ½ cucumber
- 1 garlic clove
- 4 spring onions
- 65ml water (2.2 fl oz)
🥩Meat & Seafood(1)
- 400g chicken mince (0.88 lbs)
🫙Pantry Staples(6)
- 40g peanut butter (2.8 tbsp)
- 20ml rice vinegar (0.68 fl oz)
- 1 tbsp rice vinegar (15 ml)
- 1 tbsp sugar (15 ml)
- 200g udon noodles (7.06 oz)
- 1 tbsp vegetable oil (15 ml)
🧂Spices & Seasonings(1)
- 10g fresh coriander (0.35 oz)
🍯Sauces & Condiments(4)
- 1 tbsp dark soy sauce (15 ml)
- 1 tbsp gochujang (15 ml)
- 25g white miso (0.88 oz)
- 20ml soy sauce (0.68 fl oz)
📦Other(2)
- 1 tbsp Korean chilli flakes (15 ml)
- ½ tsp MSG (optional) (2.5 ml)optional
👨🍳 Instructions
- 1
To make the miso peanut sauce, whisk together the peanut butter, white miso, rice vinegar, soy sauce, sugar and MSG until smooth. Slowly drizzle in the water while whisking until the sauce is velvety and pourable. Set aside.
- 2
For the herb salad, slice the cucumber into thin half moons, pick the coriander leaves and finely slice the green tops of the spring onions. Combine in a bowl. Chill in iced water if you want more crunch.
- 3
Add the garlic, gochujang, Korean chilli flakes, dark soy, rice vinegar, sugar and the white parts of the spring onions to a blender. Blitz until smooth and set aside.
- 4
Heat a large frying pan over high heat. Add the oil, then the chicken mince. Press it flat and let it brown deeply on one side before breaking it up. Cook through, then pour in the chilli sauce. Stir and let it bubble for 2–3 minutes until thick, sticky and fully coating the chicken.
- 5
Cook the noodles according to pack instructions. Drain and toss immediately with the miso peanut sauce and a splash of warm noodle water until glossy and well coated.
- 6
Divide the saucy noodles between bowls. Top with the spicy chicken and the herb salad. Finish with extra miso peanut sauce if you like.
💡 Pro Tips
- ✓Bloom the peanut butter with hot water at 140-160°F before adding other sauce ingredients to break down oils and create a smoother emulsion that won't separate.technique140-160°F
- ✓Press chicken mince flat and don't stir for 3-4 minutes to develop Maillard browning at 285°F+ surface temperature, creating deeper umami flavors that complement the miso.technique285°F+
- ✓Reserve 1/2 cup starchy noodle water before draining because the starch content (6-8%) acts as a natural emulsifier to bind the miso peanut sauce to noodles.timing1/2 cup, 6-8% starch
- ✓Chill herb salad components in ice water for 10-15 minutes to increase cellular turgor pressure, making vegetables 25% crispier through osmotic firming.ingredient10-15 minutes, 25% crispier
- ✓Let the gochujang sauce bubble and reduce for exactly 2-3 minutes to concentrate flavors and achieve proper viscosity that will cling to chicken without sliding off.timing2-3 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
2
people
Level
intermediate
Share this recipe
Peanut butter in Asian noodles actually originated from Indonesian gado-gado sauce, not American fusion kitchens like most people think.
Spicy Peanut Chicken Noodles
Dive into a bowl of flavor with our fiery Spicy Peanut Chicken Noodles! This protein-packed delight showcases tender, sizzling chicken drenched in a luscious miso-infused peanut sauce, all tossed with chewy udon noodles for the perfect bite. Get ready to tantalize your taste buds with this deliciously creamy and spicy fusion dish!
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- ½ cucumber
- 1 garlic clove
- 4 spring onions
- 65ml water (2.2 fl oz)
🥩Meat & Seafood(1)
- 400g chicken mince (0.88 lbs)
🫙Pantry Staples(6)
- 40g peanut butter (2.8 tbsp)
- 20ml rice vinegar (0.68 fl oz)
- 1 tbsp rice vinegar (15 ml)
- 1 tbsp sugar (15 ml)
- 200g udon noodles (7.06 oz)
- 1 tbsp vegetable oil (15 ml)
🧂Spices & Seasonings(1)
- 10g fresh coriander (0.35 oz)
🍯Sauces & Condiments(4)
- 1 tbsp dark soy sauce (15 ml)
- 1 tbsp gochujang (15 ml)
- 25g white miso (0.88 oz)
- 20ml soy sauce (0.68 fl oz)
📦Other(2)
- 1 tbsp Korean chilli flakes (15 ml)
- ½ tsp MSG (optional) (2.5 ml)optional
👨🍳 Instructions
- 1
To make the miso peanut sauce, whisk together the peanut butter, white miso, rice vinegar, soy sauce, sugar and MSG until smooth. Slowly drizzle in the water while whisking until the sauce is velvety and pourable. Set aside.
- 2
For the herb salad, slice the cucumber into thin half moons, pick the coriander leaves and finely slice the green tops of the spring onions. Combine in a bowl. Chill in iced water if you want more crunch.
- 3
Add the garlic, gochujang, Korean chilli flakes, dark soy, rice vinegar, sugar and the white parts of the spring onions to a blender. Blitz until smooth and set aside.
- 4
Heat a large frying pan over high heat. Add the oil, then the chicken mince. Press it flat and let it brown deeply on one side before breaking it up. Cook through, then pour in the chilli sauce. Stir and let it bubble for 2–3 minutes until thick, sticky and fully coating the chicken.
- 5
Cook the noodles according to pack instructions. Drain and toss immediately with the miso peanut sauce and a splash of warm noodle water until glossy and well coated.
- 6
Divide the saucy noodles between bowls. Top with the spicy chicken and the herb salad. Finish with extra miso peanut sauce if you like.
💡 Pro Tips
- ✓Bloom the peanut butter with hot water at 140-160°F before adding other sauce ingredients to break down oils and create a smoother emulsion that won't separate.technique140-160°F
- ✓Press chicken mince flat and don't stir for 3-4 minutes to develop Maillard browning at 285°F+ surface temperature, creating deeper umami flavors that complement the miso.technique285°F+
- ✓Reserve 1/2 cup starchy noodle water before draining because the starch content (6-8%) acts as a natural emulsifier to bind the miso peanut sauce to noodles.timing1/2 cup, 6-8% starch
- ✓Chill herb salad components in ice water for 10-15 minutes to increase cellular turgor pressure, making vegetables 25% crispier through osmotic firming.ingredient10-15 minutes, 25% crispier
- ✓Let the gochujang sauce bubble and reduce for exactly 2-3 minutes to concentrate flavors and achieve proper viscosity that will cling to chicken without sliding off.timing2-3 minutes