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Chicken Peanut Noodles

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PREP TIME
25 min
COOKING TIME
10 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner Malaysian
Chicken Peanut Noodles
Ingredients
  • 6 dry Chinese egg noodle nests
  • 1/4 cup peanut oil
  • 6 cloves garlic, minced
  • 2 tablespoons slivered fresh ginger
  • 2 teaspoons crushed red pepper flakes
  • 1 pound skinless, boneless chicken breast halves
  • 1/3 cup green onions, chopped
  • 2/3 cup julienned carrot
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 2 (15 ounce) cans whole straw mushrooms, drained
  • 1/4 cup peanut butter
  • 1/4 cup oyster sauce
  • 3 tablespoons curry powder
  • 2 teaspoons soy sauce
Instructions
1
Begin by filling a large container with water and adding a moderate amount of salt; place the container over high heat, allowing it to reach a vigorous boil. Once boiling, carefully add the egg noodle nests and return the water to its boiling state; then, switch off the heat source and let it sit for 5 minutes. Next, carefully pour out the water and set the egg noodle nests aside.
2
In a large cooking vessel, heat a substantial amount of peanut oil over extremely high heat; once hot, add the minced garlic, grated ginger, and a pinch of red pepper flakes. Allow these ingredients to cook for just a few seconds, until the garlic starts to turn a golden hue. Next, add the diced chicken, chopped green onions, and sliced carrots; continue to cook and stir until the chicken is no longer pinkish in color, approximately 5 minutes.
3
Now, add the sliced water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce to the wok; stir these ingredients together until the peanut butter has fully incorporated into the sauce.
4
Combine the cooked noodles with the chicken mixture; cover the wok and reduce the heat to a low or very low setting. Allow the noodles to absorb some of the sauce for 10 to 15 minutes, before serving