Easy Peanut Noodle Salad
Ingredients
For the chicken marinade:
- 500g skinless chicken thigh fillets
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 clove garlic, minced
For the salad:
- 400g Hokkien noodles, cooked and cooled in an ice bath
- 1 small cucumber, cut into matchsticks
- Handful of bean sprouts
- Handful of coriander + extra to serve
- 3 spring onions, thinly sliced
- 2 tbsp sesame seeds (+ extra to serve)
For the peanut sauce:
- 2 tbsp crunchy peanut butter
- 1.5 tbsp dark soy sauce
- 1 tbsp soy sauce
- 2 tbsp water
- 1.5 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 garlic clove, minced
- 2 tsp sriracha (or substitute with chilli oil)
- 2 tsp sugar
Tips for the perfect Peanut Noodle Salad
Use Fresh Noodles: I like to use fresh noodles instead of dried ones. Their smoother texture helps the sauce cling evenly and prevents them from soaking up too much of the dressing.
Toast Your Sesame Seeds: Lightly toasting the sesame seeds before adding them to the dish brings out their nutty flavour and adds a nice crunch.
Add Crunch: Top with chopped peanuts, cashews, or crispy shallots for an extra layer of texture.
Directions
- Marinate chicken then set aside in fridge for 20min
- Cook in a pan over medium to high heat for 5-7 minutes per side until done. Set aside.
- Cook the noodles per packet directions then cool in an ice bath. Combine with the salad ingredients in a bowl.
- Whisk together the peanut sauce ingredients.
- Toss the salad with the peanut sauce, add chicken, and mix gently. Garnish with extra coriander and sesame seeds.
Ingredients
For the chicken marinade:
- 500g skinless chicken thigh fillets
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 clove garlic, minced
For the salad:
- 400g Hokkien noodles, cooked and cooled in an ice bath
- 1 small cucumber, cut into matchsticks
- Handful of bean sprouts
- Handful of coriander + extra to serve
- 3 spring onions, thinly sliced
- 2 tbsp sesame seeds (+ extra to serve)
For the peanut sauce:
- 2 tbsp crunchy peanut butter
- 1.5 tbsp dark soy sauce
- 1 tbsp soy sauce
- 2 tbsp water
- 1.5 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 garlic clove, minced
- 2 tsp sriracha (or substitute with chilli oil)
- 2 tsp sugar
Tips for the perfect Peanut Noodle Salad
Use Fresh Noodles: I like to use fresh noodles instead of dried ones. Their smoother texture helps the sauce cling evenly and prevents them from soaking up too much of the dressing.
Toast Your Sesame Seeds: Lightly toasting the sesame seeds before adding them to the dish brings out their nutty flavour and adds a nice crunch.
Add Crunch: Top with chopped peanuts, cashews, or crispy shallots for an extra layer of texture.
Directions
- Marinate chicken then set aside in fridge for 20min
- Cook in a pan over medium to high heat for 5-7 minutes per side until done. Set aside.
- Cook the noodles per packet directions then cool in an ice bath. Combine with the salad ingredients in a bowl.
- Whisk together the peanut sauce ingredients.
- Toss the salad with the peanut sauce, add chicken, and mix gently. Garnish with extra coriander and sesame seeds.
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
