Peanut Chicken Noodles
Multi-layered cooking in your thermo mixer makes for even speedier dinners. This quick fix recipe has been shared with us by Alyce Alexandra from her new book Quick Dinners. It is so full of authentic Asian flavours you’ll have the family convinced you’ve ordered take-away!
Recipe Tester Feedback: "This recipe is satisfying and indulgent, exactly my kind of meal... and my hubby's... and my children's! To have one simple meal to cook and know it will be enjoyed by all makes it a must have on my list." - Claire
No: Dairy / Egg
Contains: Gluten / Nuts
*Variations: Can be made without Gluten
Total Preparation Time 20 minutes
Cannot be frozen
- ginger - 3cm knob, peeled
- garlic cloves - 2
- chilli - 1, long, red, optional
- peanuts - 150g, roasted
- brown sugar - 2g
- tamari - 30g
- coconut cream - 50g
- water - 500g, for steaming
- chicken breasts - 2, skinless, thinly sliced
- udon noodles - 700g, *or GF noodles, fresh
- bok choy - 3, small heads, ends trimmed and halved
- shallots - fried, to serve
- lime - wedges, to serve
- Place ginger (3cm), garlic cloves (2) and chilli (1) in bowl and chop Speed 5 / 5 seconds. Scrape down sides.
- Add peanuts (150g) and chop Speed 6 / 2 seconds.
- Add sugar (20g), tamari (30g) and coconut cream (50g) and heat 2 minutes / 80C / Reverse+Speed 2. If using unsalted peanuts, add salt to taste here. Set aside.
- Without cleaning the bowl, fill with 500g water. Place thinly sliced chicken breasts (2) in steaming attachment lower dish and top with noodles (700g). Steam 14 minutes / Steaming Temperature / Speed 2.
- Stop and stir chicken and noodles using tongs to ensure even cooking.
- Place bok choy (3) on top of the noodles and steam for a further 3 minutes / Steaming Temperature / Speed 2, or until chicken and vegetables are cooked.
- In a large bowl, toss together chicken, noodles, bok choy and peanut sauce. Serve sprinkled with fried shallots and a squeeze of lime juice.