Ingredients:

  • 450g (1 lb) Boneless, skinless Chicken Thighs or Breasts, sliced into 1 cm thick strips
  • 1 Tbsp (15 ml) Low-Sodium Soy Sauce
  • 1 tsp (5g) Cornflour (Cornstarch)
  • 1 Tbsp (15 ml) Neutral Oil (e.g., Rapeseed or Vegetable Oil)
  • 120g (½ cup) Smooth Peanut Butter
  • 60 ml (¼ cup) Low-Sodium Soy Sauce
  • 45 ml (3 Tbsp) Rice Wine Vinegar (unseasoned)
  • 2 Tbsp (30 ml) Sesame Oil (Toasted)
  • 2 Tbsp (30 ml) Maple Syrup or Honey
  • 1 Tb. (15g) Fresh Ginger, finely grated
  • 2 Cloves Garlic, crushed or minced
  • 1 tsp Sriracha or Chili Flakes (adjust to taste)
  • 120 ml (½ cup) Hot Water (plus more, if needed)
  • Juice of ½ fresh Lime
  • 350g (12 oz) Dried Noodles (Linguine, Spaghetti, or thick Ramen noodles)
  • 2 Medium Carrots, julienned (matchstick cuts)
  • 4 Spring Onions (Scallions), finely sliced
  • A large handful of fresh Coriander (Cilantro), roughly chopped
  • 2 Tbsp Peanuts, roasted and chopped (for garnish)

Instructions:

  1. Toss the sliced chicken strips with the 1 Tbsp of Soy Sauce and the Cornflour. Set aside.
  2. Julienne the carrots and finely slice the spring onions. Chop the coriander and peanuts.
  3. In the large mixing bowl, combine the peanut butter, soy sauce, rice wine vinegar, sesame oil, maple syrup/honey, grated ginger, garlic, sriracha, and lime juice.
  4. Gradually whisk in the ½ cup of hot water until the sauce is smooth, creamy, and pourable, resembling thin yogurt. Taste and adjust seasoning as necessary.
  5. Bring a large stockpot of salted water to a rolling boil. Add the noodles and cook according to package instructions until perfectly al dente.
  6. Drain the noodles immediately, reserving about 60 ml (¼ cup) of the starchy cooking water. Toss the drained noodles with a splash of neutral oil to prevent sticking.
  7. Heat the neutral oil in a skillet or wok over medium-high heat. Add the chicken strips and sauté for 4–5 minutes until golden brown and cooked through (internal temperature reaches 74°C / 165°F). Remove the chicken and set aside to rest.
  8. Add the cooked noodles, julienned carrots, and most of the sliced spring onions (reserve some for garnish) to the large mixing bowl containing the peanut sauce.
  9. Toss everything vigorously until the noodles and vegetables are completely coated. If the sauce seems too thick, add a splash of the reserved noodle cooking water until the desired consistency is achieved.
  10. Gently fold the cooked chicken strips and most of the chopped coriander into the noodle mixture.
  11. Divide the noodles into bowls immediately. Garnish liberally with the reserved spring onions, chopped peanuts, and the remaining fresh coriander.