This delicious, easy and wonderfully cheap spicy chicken and noodle recipe makes for the perfect midweek meal. It takes only 30min to make, and is packed full of flavour.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
464
Ingredients
1 Tbsp. vegetable oil
300 g chicken thigh fillets, cut into finger-sized strips
200 g egg noodles
125 g green beans, trimmed and cut into shorter lengths
3 cm piece fresh root ginger, peeled and finely grated
1 red chilli, finely sliced
3 spring onions, finely sliced
25 g roasted salted peanuts
For the peanut sauce
75 g peanut butter, crunchy or smooth
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 Tbsp. sriracha
Directions
Step 1Bring a large pan of water to the boil. Meanwhile, heat the oil in a large, deep frying pan or wok over medium-high heat. Fry the chicken for 5min, until golden and cooked through.
Step 2Meanwhile, cook the noodles and beans in the boiling water for 5min, or until tender. Drain. In a jug, whisk the sauce ingredients with 125ml just-boiled water, until combined.
Step 3Add the ginger to the chicken pan and fry for 1min. Add the sauce and heat through until melted and combined. Add the drained noodles and beans and toss to heat through and coat.
Step 4Garnish with chilli, spring onions and peanuts and serve immediately.
Both smooth and crunchy peanut butter work well here, crunchy will give you a more textured sauce.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
