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Pasta & Noodles

Peanut Chilli Crisp Noodles with Chicken & Cucumber

Bouncy udon noodles, leftover chicken and crisp cucumber matchsticks, tossed in a delicious, peanut-packed sauce.

This recipe uses real peanuts instead of peanut butter, making it great for anyone like me who loves peanuts but doesn’t enjoy the texture of its pasty counterpart.

Serves 4

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
Less than 10 minutes
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • 2 tbsp
    Roasted peanuts, finely chopped (the deeper the roast, the better the flavour)
  • 1 tsp
    Dried red chilli flakes
  • ½ tsp
    Chinese five-spice powder
  • 4
    Garlic cloves, crushed
  • 4 tbsp
    Vegetable oil
  • 2 tbsp
    Light soy sauce
  • 2 tsp
    Rice vinegar
  • 2 tsp
    Sugar
  • 200g
    Dried udon noodles
  • 150g
    Leftover cooked chicken, shredded
  • 1
    Cucumber, cut into matchsticks

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    Less than 10 minutes

Method

  1. Cook the noodles according to the packet instructions, then drain, rinse with cold water until cool to the touch and drain again.
  2. Transfer the noodles to the large bowl with the peanut sauce and add the chicken and cucumber. Toss well to coat (don’t be afraid to use your hands!). Check the seasoning and add a little salt if needed, then serve.

Notes

You can add sliced red pepper, shredded carrot, steamed broccoli, or whatever vegetables take your fancy to these chilli crisp noodles.

Sliced tofu that's lightly fried until browned and crisp is a good sub for chicken if you want this noodle salad to be vegetarian.

You can even use your favourite jar of crisp chilli oil if you prefer, making it even easier!