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Spicy peanut noodles with chicken


  • Poach the chicken very gently in stock until firm to the touch. Then cover and set aside to cool in the liquid, before shredding. 
  • Combine the peanut butter, rice wine vinegar, soy, salt, sugar, chillies and garlic in a food processor until smooth. Then add about 1 cup hot stock from the chicken through the feeder tube, continually mixing. Taste the sauce for seasoning.
  • Briefly blanch the noodles in boiling water until separated. Then drain well and toss with the sesame oil.
  • To serve, mound the noodles in individual bowls, top with the shredded chicken, sprinkle a generous amount of the sauce on top and garnish with coriander.
  • nb. Bought Chinese soy sauce chicken can be used in place of the poached chicken.


  • 2 chicken breast fillets
  • chicken stock
  • 300 gm smooth peanut butter
  • ½ cup rice wine vinegar
  • ¼ cup soy sauce
  • 1 tspn sea salt
  • 2 tbsp shaved palm (or soft brown) sugar
  • 4 small red chillies, finely chopped
  • 2 garlic cloves, crushed
  • 3-4 small packets udon noodles
  • 2 tspn sesame oil
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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