Go Back

Succulent Shredded Chicken & Peanut Chilli Noodles

Shredded, poached chicken flavoured with soy sauce and shaoxing wine on peanut butter & crispy chilli oil noodles. Sweet, salty, fragrant and so so moreish!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 2 people
Course: Dinner
Cuisine: Asian, Chinese
Ingredients Method

Ingredients
  

For the Poaching Liquid
  • 1 Chicken Stock Cube
  • 3 cloves Garlic Crushed
  • 1 Piece of Fresh Ginger Thumb sized, sliced
  • 3 Spring Onions Roughly Chopped
  • 1 Star Anise
  • 1 handful Peppercorns
For the Chicken
  • 2 Chicken Breasts
  • 1 tbsp Shaoxing Wine
  • 2 tsp Light Soy Sauce
  • 1/2 tsp MSG
  • 1/2 tsp Salt
  • 1/4 tsp White Pepper
For the Peanut Sauce
  • 2 tbsp Crunchy Peanut Butter
  • 1 tbsp Crispy Chilli Oil
  • 1.5 tbsp Light Soy Sauce
  • 2 tsp Rice Wine Vinegar
  • 2 tsp Dark Soy Sauce
  • 1.5 tbsp Water
  • 1/2 tsp MSG
  • 1/4 tsp White Pepper
For the Noodles
  • 300 g Egg Noodles
  • 75 g Green Beans
  • 3 Spring Onions
  • 2 cloves Garlic
  • 1 Piece of Ginger Thumb sized
  • 1 handful Beansprouts
  • 2 tbsp Crushed Peanuts

Method
 

Poach the Chicken
  1. Add all the poaching liquid ingredients to a large pan of warm water and bring to the boil over a medium high heat, mixing well.
  2. Once the pan has come to the boil, add the chicken breasts whole, cover and turn the heat off.
  3. Leave for an hour. Remove and place in a mixing bowl.
  4. Shred with a pair of forks and mix in the shaoxing wine, soy sauce, salt, MSG and white peper.
Make the Noodles
  1. Heat your wok over a high heat.
  2. Mix the sauce ingredients in bowl and set aside.
  3. Trim the ends of your green bean and chop in half.
  4. Separate the greens and whites of your spring onions. Cut the greens into 1 inch chunks, holding a couple back to thinly slice as a garnish. Slice the whites thinly and diagonally to create long slices.
  5. Grate your garlic and ginger into a paste.
  6. Add some oil to your wok and spread evenly around the surface.
  7. Add the green beans and fry for 30 seconds, tossing or stirring regularly.
  8. Add the spring onions whites and stir fry for another minute.
  9. When the veg has browned a bit, add the garlic and ginger paste and toss immediately and constantly.
  10. As soon as the garlic and ginger become fragrant, add in the chunks of spring onion greens and the beanprouts and toss for 30 seconds. If you cook the garlic and ginger too much, they will burn and become acrid.
  11. Add in the noodles and break apart with a wooden spoon. Toss and season with salt and MSG.
  12. When the noodles have started to gain some colour, pour in the sauce and mix well.
  13. Remove from the heat once the sauce has thickened and is clinging to the noodles evenly.
  14. Serve the noodles in a bowl. Top with the shredded chicken and garnish on top with a few beansprouts, the thinly sliced spring onion greens and some crushed peanuts.
    Bowl of peanut and chilli oil noodles with shredded, poached chicken on a wooden board with black chopsticks.