Asian-style noodles with chicken, peanuts and cilantro


Yes, I’m still obsessed with peanuts. After chicken satay and peanut butter oatmeal sandwich cookies, my most recent use for my favorite “condiment” was an Asian-inspired dish that came together in no time. I don’t have a wok, but if you do, I bet this will be even better. You could obviously sub in whatever fresh veggies you have on hand, but I think shaved carrots and broccoli went especially well with the salty, nutty sauce. If you can’t find Asian fish sauce, you could use soy sauce with no worries. Have fun with this one!


Chinese noodles with chicken, peanuts and cilantro

3 chicken breasts, fat trimmed and cut into small pieces
2 C broccoli florets
4 large carrots
2 T olive oil
1/3 C peanuts
3 t peanut butter
2 T creme fraiche or heavy cream
3 t Nuoc Mâm (Asian fish sauce)
2 T sugar
3 T lemon juice
1 T fresh grated ginger
1 t cayenne pepper or crushed dried chile flakes
1-2 cloves of garlic
3 T milk
1/2 C fresh cilantro
Chinese or Asian noodles (250 g, before cooking)
Salt and pepper

Begin by blanching your broccoli. You want it to stay crisp, so be vigilant and don’t cook it longer than 5 minutes. For the carrots, it’s your call: either cut them into small rounds and cook for 6-8 minutes, or shave them into ribbons and leave them raw. I did a combination of both. In a large pan or wok, heat your olive oil and add the chicken, garlic, sugar, ginger, nuoc mâm and cayenne pepper. Add salt and pepper.

Cook the noodles according to the directions on the package, drain and reserve.

Once the chicken begins to brown, add the cream and stir well to pick up all of the little brown bits in your pan. Add the peanut butter and thin if desired with a couple of tablespoons of milk. Add your vegetables and pasta to the same pan and toss to coat with the sauce. Top with lots of fresh cilantro and a few peanuts.


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