Equipment
Ingredients
Peanut sauce
- 41 g peanut butter, crunchy
- 29 g tahini
- 45 ml soy sauce
- 3 garlic, grated
- 15 g ginger, grated
- 43 g honey
- 15 ml sriracha
- 15 ml rice vinegar
- 45 ml water
Chicken and noodles
- 750 g udon noodles
- 30 ml vegetable oil
- 3 chicken breast, skinless, boneless, thinly sliced
- 1 g sichuan peppercorns, crushed
- 150 g carrot, peeled and cut into thin strips
- 200 g snow peas
- 5 ml sesame oil
- 4 scallion, finely sliced on an angle
Chilli dressing (optional)
- 100 g sugar
- 50 ml red wine vinegar
- 15 ml chili oil
- 6 g mint leaves, finely chopped
To finish
- 50 g peanuts, roasted, roughly chopped
- 1 cucumber, finely sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 798 kcal
- Protein
- 37 g
- Carbohydrates
- 90 g
- Fat
- 33 g
- Fiber
- 6 g
- Sugar
- 41 g
- Sodium
- 1062 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 72 mg
- Potassium
- 755 mg
- Calcium
- 112 mg
- Iron
- 4.6 mg
- Magnesium
- 75 mg
- Phosphorus
- 340 mg
- Zinc
- 1.9 mg
- Vitamin A
- 380 mcg
- Vitamin C
- 38 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 3.0 mg
- Vitamin K
- 34 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.26 mg
- Riboflavin
- 0.20 mg
- Niacin
- 14.0 mg
- Folate
- 37 mcg
- Water
- 209 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine peanut butter, tahini, soy sauce, grated garlic, grated ginger, honey, sriracha, rice vinegar, and 45ml water in a bowl. Whisk until the mixture is smooth.
Cook udon noodles in a pot of boiling salted water for 60 to 90 seconds until tender. Drain and rinse under cold water, reserving a small amount of the cooking liquid.
Dissolve sugar in red wine vinegar in a saucepan over low heat. Increase heat to boil for 4 minutes, then remove from heat and stir in chili oil and chopped mint once cooled.
Heat 15ml vegetable oil in a wok over high heat. Sear half the chicken and half the sichuan peppercorns for 2 minutes until browned and cooked to 74°C (165°F). Transfer to a plate and repeat with the remaining chicken.
Add the remaining vegetable oil to the wok. Stir-fry carrots, snow peas, and sesame oil for 1 minute over high heat.
Return the chicken to the wok along with the scallions, noodles, peanut sauce, and 25g of chopped peanuts. Add 30ml of reserved noodle water and stir-fry for 4 minutes until hot.
Plate the stir-fry into bowls. Garnish with the remaining peanuts, sliced cucumber, and the prepared chilli dressing.
Chef's Notes
- For the smoothest peanut sauce, ensure your peanut butter is at room temperature. If it's too cold, it can clump. A touch of sesame oil in the sauce can enhance its nutty aroma.
- Don't overcrowd the wok when searing the chicken. Cook it in batches to ensure a good sear rather than steaming the meat, which results in a less desirable texture.
- The Sichuan peppercorns add a unique numbing sensation. Adjust the amount to your preference, or omit if you're sensitive to them. Toasting them lightly before crushing can intensify their flavor.
- Udon noodles can become mushy if overcooked. Stir-frying them briefly in the sauce helps them absorb flavor and retain a pleasant chewiness. If you don't have reserved noodle water, a splash of regular water or broth will work.
- The chili dressing is optional but adds a vibrant sweet and tangy counterpoint to the rich peanut sauce. Prepare it ahead of time to allow the flavors to meld.
Storage
Refrigerator: 2 days — Store without cucumber garnish for best results.
Reheating: Microwave until steaming or toss in a hot wok with a splash of water.
Troubleshooting
Peanut sauce is too thick or pasty
Cause: Peanut butter or tahini varied in oil content
Fix: Whisk in additional warm water 15ml at a time until reaching a pourable consistency
Prevention: Measure all liquids precisely
Noodles are clumping together
Cause: Noodles were not rinsed sufficiently after boiling
Fix: Toss with a small amount of vegetable oil before adding to the wok
Prevention: Rinse thoroughly with cold water to remove surface starch
Cultural Context
Stir-fry dishes are a cornerstone of Chinese cuisine, with regional variations across the country. This peanut-based sauce, however, draws inspiration from Southeast Asian flavors, particularly Thai and Vietnamese, where peanuts are a common ingredient in savory dishes. The combination of sweet, savory, and spicy elements is characteristic of many Asian noodle dishes.
