South Beach Peanut Chicken And Noodles Recipes

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12 MINUTE THAI CHICKEN PEANUT NOODLES



12 Minute Thai Chicken Peanut Noodles image

Recipe video above. Thai Chicken Peanut Noodles is what you make when you've got less than 15 minutes to get dinner on the table and you need a Thai fix! Using chicken mince means no meat prep - and you can switch it out with literally any ground meat (beef, turkey, pork). It might not be authentic Thai ... but it's fast and 100% delicious!NOTE: Trick here is to work quickly so the sauce isn't all absorbed by the noodles which will make them bloated and clumpy. If your noodles do absorb all the sauce, just add a splash of water to thin it out.

Provided by Nagi

Categories     Mains

Number Of Ingredients 15

1 tbsp oil
1 garlic clove (, minced)
200g/7oz chicken mince ((ground chicken) (Note 1))
1 tsp curry powder ((Note 2))
1 1/2 tbsp red curry paste (, separated (Note 3))
1 tsp dark soy sauce ((Note 4))
1 1/2 cups chicken stock/broth (, low sodium)
3/4 cup coconut milk ((~1/2 a can), full fat for best flavour)
2 tbsp cider vinegar
3 tbsp peanut butter
2 instant ramen or noodle cakes (~70-100g/2.5-3.5oz per cake; any brand (discard seasoning pack, Note 5))
2 (big!) handfuls baby spinach
2 tbsp peanuts (, finely chopped)
Roughly chopped fresh coriander/cilantro leaves
Sriracha or other chilli paste (, optional)

Steps:

  • Sauté garlic: Heat oil in a medium skillet over high heat (not too large, else the sauce will evaporate too quickly). Add garlic and cook for 20 seconds until it turns golden.
  • Cook chicken: Add chicken mince and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.
  • Add flavourings: Add 1 tbsp red curry paste, curry powder and soy sauce. Cook for 1 minute.
  • Cook extra curry paste: Clear a space in the middle of the pan, add remaining 1/2 tbsp curry paste, stir the curry paste for 30 seconds.
  • Simmer stock: Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.
  • Add noodles: Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.
  • Cook 45 sec, flip, 30 sec: Leave to cook for 45 seconds, then flip noodles. Leave for another 30 seconds, then separate the noodles with 2 wooden spoons.
  • Add peanut sauce: Push noodles aside, add coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter.
  • Toss with spinach: Add spinach, toss with the noodles for 30 seconds until wilted. Make sure it's still pretty saucy - everybody loves sauce!
  • Serve: Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chilli paste if desired.

Nutrition Facts : Calories 581 kcal, Carbohydrate 14 g, Protein 31 g, Fat 48 g, SaturatedFat 22 g, Cholesterol 86 mg, Sodium 950 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

THAI CHICKEN PEANUT NOODLES



Thai Chicken Peanut Noodles image

My husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. - Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup creamy peanut butter
1/2 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
4 teaspoons Sriracha chili sauce
1/4 teaspoon crushed red pepper flakes
12 ounces uncooked multigrain spaghetti
1 pound lean ground chicken
1-1/2 cups julienned carrots
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 cup finely chopped unsalted peanuts
4 green onions, chopped

Steps:

  • In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

Nutrition Facts :

SOUTH BEACH PEANUT CHICKEN AND NOODLES



South Beach Peanut Chicken and Noodles image

Like a thai peanut chicken, but with less noodles and added cabbage. I used rice noodles for my friends with wheat allergies, and served it with Archer Farms Hot Chili pineapple grilling sauce (from Target) and pickled ginger on the side. I doubled it and served to friends for lunch. From SB Diet Quick and Easy Meals, Phase 2 recipe

Provided by kreedhealy

Categories     One Dish Meal

Time 35m

Yield 4 2 cup servings, 4 serving(s)

Number Of Ingredients 12

4 ounces soba noodles (or rice)
1 1/2 lbs chicken breasts, boneless, skinless (tenderloins would be easier)
3 teaspoons dark sesame oil, divided
1/3 cup natural-style peanut butter
2 tablespoons low sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons water
4 cups napa cabbage, shredded (1 head, 3/4 #, I lightly pan seared to wilt)
2 scallions, sliced thin
salt & fresh ground pepper
1/4 cup roasted peanuts, chopped as garnish
1 pinch red pepper flakes, to taste, to make it spicy

Steps:

  • Cook noodles according to package directions, run under cool water and drain.
  • Season Chicken with S & P and toss with 1t of the sesame oil. Heat grill pan or skillet over medium heat; cook chicken until browned and cooked throough. Transfer to a cutting board.
  • Wisk together peanut butter, soy sauce, vinegar, water and remaining oil in a large mixing bowl. Thinly slice chicken and add to peanut butter mixture. Add noodles, cabbage and scallions; toss gently to combine and serve.

Nutrition Facts : Calories 647.3, Fat 37.4, SaturatedFat 8.3, Cholesterol 109, Sodium 760.1, Carbohydrate 32.4, Fiber 3.6, Sugar 4, Protein 49.9

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