Sesame Peanut Chicken Noodles
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A quick weeknight noodle dish with tender, lightly crisp chicken, a creamy peanut-sesame sauce, chili crisp, and fresh green onions. The chicken is marinated with soy, garlic, ginger, baking soda, and cornstarch for a flavorful, velvety texture.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, peanuts, sesame, dairy, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 1 g
- 1 g
- 6 g
- 2 g
- 2 g
- 8 g
- 50 g
- 30 g
- 15 g
- 14 g
- 13 g
- 65 g
- 3 g
- 25 g
- 60 g
- 6 g
- 14 g
Weights are estimates. Together, the ingredients weigh about 1.14 kg before cooking, which is about 285 g per serving.
Steps
Cut the chicken into bite-size pieces and place it in a bowl. Add the soy sauce, black pepper, red pepper flakes, grated garlic, and grated ginger. Toss thoroughly so every piece is seasoned.
Add the baking soda and cornstarch to the seasoned chicken. Mix until the pieces are evenly coated and lightly tacky. Set aside while you prepare the sauce and noodles.
Bring a large pot of salted water to a boil. Cook the noodles according to the package directions, stopping slightly before they are fully tender so they remain undercooked and do not become mushy in the sauce. Drain and set aside.
In a bowl, whisk together the soy sauce, chili crisp, rice vinegar, sesame oil, brown sugar, peanut butter, and grated garlic. Continue mixing until the peanut butter is incorporated and the sauce is smooth. Set aside.
Heat the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the coated chicken in a single layer, working in batches if necessary so the pieces sear rather than steam.
Cook the chicken for about 2–3 minutes per side, turning as needed, until browned and cooked through. The center should reach 165°F (74 °C) (74°C (165 °F)). Transfer the chicken to a plate.
Reduce the heat to medium. Add the white portions of the green onions and the grated garlic to the same pan. Cook briefly, stirring, until fragrant but not browned, about 30–60 seconds.
Add the butter to the pan and let it melt completely, stirring it into the aromatics.
Add the slightly undercooked drained noodles to the pan. Toss them with the butter and aromatics until evenly coated and heated through.
Pour the prepared sesame-peanut sauce over the noodles. Toss continuously until the sauce coats the noodles; add a small splash of water if the sauce is too thick.
Return the cooked chicken to the pan and toss until it is evenly distributed and warmed through. Stir in the green portions of the green onions.
Serve immediately, garnishing with any remaining green onion. Adjust with additional chili crisp or a splash of rice vinegar to taste.
Notes
The transcript provides the ingredient types and general method but does not state exact measurements; quantities are practical estimates. Cook the noodles slightly underdone because they finish in the sauce. For food safety, confirm the chicken reaches 165°F (74°C).
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 725
- Protein
- 42 g
- Carbs
- 73 g
- Fat
- 30 g
- Fiber
- 4 g
Where the calories come from
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