I know that I have already put up a zoodle recipe in one of my previous posts but this is totally different. In the other one, we used a spiralizer and though the noodles did come out beautifully, many of you mentioned that you didn't have one at home. So I thought that this would be the perfect time to upload a method by which you can make noodles without any fancy equipment. You only need a peeler and a knife.

This method is also different because we add a bit of regular noodles to the zoodles. Mind you, just a tiny amount but it makes ALL the difference.

Though the noodles are great, the sticky peanut sauce is the centrepiece! Not only is the sauce tossed into the zoodles, but it is also added to the chicken while it is cooking. What this does is slowly transform the sauce into these little intense salty brown nuggets which cling on to the chicken and according to me taste heavenly!

For a vegetarian option, you can always use tofu, paneer or even baby corn. They all work perfectly. This dinner can be made in 30 minutes from start to finish. Leave out the noodles to make this totally gluten free and low carb. The best part about this recipe is that you can tweak it as much as you like and it will still be a total winner!

AuthorAditiCategory, DifficultyBeginner

Sticky peanut sauce which transforms into thick and intense brown bits during stir-frying the chicken and tossed with noodles just makes the perfect dinner treat!

Yields2 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 400 g chicken breast (cut into 1 inch pieces)
 1 tbsp ginger garlic paste
 1 tbsp cornstarch
 ¼ cup natural peanut butter
 3 tbsp soya sauce
 2 tbsp honey
 2 tbsp rice wine/regular vinegar
 1 tbsp chilli garlic sauce
 1 tbsp toasted sesame oil (optional)
 1 tsp garlic paste
 ½ tsp ginger paste
 1 tbsp oil
 2 zucchini
 40 g dried noodles
 salt to taste
 pepper to taste
 sesame seeds to garnish
 spring onions to garnish

1

Sprinkle the chicken with some salt and pepper. Now toss in a bowl with the cornstarch & ginger garlic paste. Set aside.

2

If you have a spiralizer than please use that. If you don't then take a peeler and peel slices of the zucchini.

3

Layer the zucchini strips on top of each other. With a sharp knife, cut into thin noodle shapes. Continue the same process with the rest of the zucchini.

4

Place all the zoodles on to a paper tissue lined plate. Press another tissue onto the top of the noodles firmly and let it rest till it is time to plate up.

5

In another bowl, mix together the peanut butter, soya sauce, honey, vinegar, chilli garlic sauce, sesame oil, ginger paste and garlic paste. Your sauce is now ready.

6

Put a saucepan over medium heat. Heat up one tablespoon of oil and place the chicken into the pan in one layer. After two minutes then turn the chicken onto the other side. Now pour in around 3 or 4 tablespoons of the sauce into the chicken. Keep flipping and gently scraping the browned bits at the bottom of the pan. Once the chicken is cooked, remove from the heat.

7

Bring a saucepan filled with water to a boil. Put in your dry noodles and let it cook till they are al-dente or just about ready. Drain into a colder and put it in a bowl. Now put the zoodles into the cooked noodles and toss it with around 2 or 3 tablespoons of the peanut sauce. Top with the chicken and scatter over some sesame seeds and cut spring onions for garnish. Serve!

Ingredients

 400 g chicken breast (cut into 1 inch pieces)
 1 tbsp ginger garlic paste
 1 tbsp cornstarch
 ¼ cup natural peanut butter
 3 tbsp soya sauce
 2 tbsp honey
 2 tbsp rice wine/regular vinegar
 1 tbsp chilli garlic sauce
 1 tbsp toasted sesame oil (optional)
 1 tsp garlic paste
 ½ tsp ginger paste
 1 tbsp oil
 2 zucchini
 40 g dried noodles
 salt to taste
 pepper to taste
 sesame seeds to garnish
 spring onions to garnish

Directions

1

Sprinkle the chicken with some salt and pepper. Now toss in a bowl with the cornstarch & ginger garlic paste. Set aside.

2

If you have a spiralizer than please use that. If you don't then take a peeler and peel slices of the zucchini.

3

Layer the zucchini strips on top of each other. With a sharp knife, cut into thin noodle shapes. Continue the same process with the rest of the zucchini.

4

Place all the zoodles on to a paper tissue lined plate. Press another tissue onto the top of the noodles firmly and let it rest till it is time to plate up.

5

In another bowl, mix together the peanut butter, soya sauce, honey, vinegar, chilli garlic sauce, sesame oil, ginger paste and garlic paste. Your sauce is now ready.

6

Put a saucepan over medium heat. Heat up one tablespoon of oil and place the chicken into the pan in one layer. After two minutes then turn the chicken onto the other side. Now pour in around 3 or 4 tablespoons of the sauce into the chicken. Keep flipping and gently scraping the browned bits at the bottom of the pan. Once the chicken is cooked, remove from the heat.

7

Bring a saucepan filled with water to a boil. Put in your dry noodles and let it cook till they are al-dente or just about ready. Drain into a colder and put it in a bowl. Now put the zoodles into the cooked noodles and toss it with around 2 or 3 tablespoons of the peanut sauce. Top with the chicken and scatter over some sesame seeds and cut spring onions for garnish. Serve!

Sticky Peanut Chicken with Noodles

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