Peanut Chunky Noodles

About a year ago, I wrote about my love for peanut butter and how I used it in my stir fry and noodles. My reasoning is that a tablespoon of peanut butter spread over a few meals isn’t that bad for you.. I even resisted licking the spoon!

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!

7 thoughts on “Peanut Chunky Noodles”

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