top of page

Peanut Noodle Stir-Fry

Number of servings: 4

Cost per serving: R49

Meal Total: R196

Anchor 1

Ingredient List:

200 grams of noodles (egg noodles or stir-fry)

1 to 2 teaspoons salt

60 grams of salted cashews

300 grams chicken breast, thinly sliced

3 tablespoons oil

2 teaspoons garlic, finely chopped

1 teaspoon ginger, finely chopped

2 red chillies

1 large brown onion, thinly sliced

1 large carrot, thinly sliced

1 red pepper/capsicum, thinly sliced

6 tablespoons peanut sauce (homemade or store-bought) for the homemade recipe click here: homemade peanut sauce

1 tablespoon soy sauce

20 grams fresh basil

100 grams mung bean sprouts

100 grams spring onion

1 lemon (optional)


Step 1: Cook noodles according to instructions on the packaging. 

Step 2: Remove 1 cup of the pasta water and set aside. 

Step 3: Drain the rest of the pasta and rinse with cold water. 

Step 4: Place a large wok, pan or pot over a high heat. 

Step 5: Add cashews and toast for 3 to 5 minutes.

Step 6: Remove cashews from the pan and set aside. 

Step 7: Add 1 tablespoon of oil.

Step 8: Add chicken and 3/4 teaspoon salt.

Step 9: Fry the chicken until it's cooked and brown on both sides (about 5 to 7 minutes).

Step 10: Remove chicken from the pan and set aside. 

Step 11: Add the rest of the oil.

Step 12: Add onion and fry till soft and slightly charred.

Step 13: Add chilli, garlic and ginger and fry for about 30 seconds. 

Step 14: Next, add red pepper/capsicum and carrots. 

Step 16: Close the lid and cook till the veggies are nice and tender (it still needs to be a little crunchy).

Step 17: Add back the chicken, cooked noodles,  and sauces and cook for 5 minutes with a closed lid. 

Step 18: If the noodles look a bit dry, add 1/2 to 1 cup of water of the reserved pasta water

Step 19: Add the cashews, basil, mung bean sprouts and half of the spring onion. 

Step 20: Give it a good mix, taste and check if more salt is required, Then turn off the heat. 

Step 21: Serve immediately with a squeeze of fresh lemon juice, more chilli and spring onion. 



bottom of page