Name: Coconut Curry Peanut Udon Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 Chicken breasts; 1 tsp Baking soda; 1 tsp Soy sauce; 1 tsp Rice vinegar; Salt; White pepper; 3 tbsp Avocado oil; 1 Broccoli crown; 1 Red bell pepper; 1/2 Red onion; Salt; 1 tsp grated Ginger; 6 Garlic cloves; 1 tsp Gochugaru red pepper powder/flakes; 2 tsp Curry powder; 4 tbsp Peanut butter; 1 can Coconut milk; 1 Chicken boullion cube; 1.5 tbsp Soy sauce; 1 tbsp Rice vinegar; 2 tbsp Oyster sauce; 2 tbsp Gochujang hot sauce; 1 cup Water; 4 pc Udon noodles; Crushed peanuts; Fresh cilantro

5 from 1 vote

Coconut Curry Peanut Udon Noodles

Craving something decadent yet loaded with veggies? These udon noodles are full of flavour and make for a perfectly balanced weeknight dinner.

Recipe Keys: C Chicken P Pasta

Print Recipe

Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Directions

Slice chicken breast into thin long strips
Sprinkle the chicken with baking soda and massage into the chicken. Pour cold water over the chicken and stir to dissolve baking soda. Let sit for approximately 15 minutes then drain the liquid and briefly rinse the chicken with cold water to remove excess baking soda.
Marinate chicken with soy sauce, rice vinegar, white pepper
Slice red bell pepper and red onion into thin slices and cut up broccoli
Heat a wok on high-medium heat for 2-3 minutes then add in 1-2 tbsp of any high smoke point oil. Allow about 30 seconds for the oil to get hot.
Toss chopped vegetables into the wok, season lightly with salt and stir-fry on high heat for 2-4 minutes. For crunchier veggies, cook a little less and for softer veggies, cook a little longer. Remove veggies from the pan once cooked to your liking.
In the same pan, add another 1-2 tbsp if needed and fry up the chicken. This should take 3-6 minutes depending on how thinly the chicken is sliced. Once cooked, remove the chicken from the pan.
Next, sauté minced garlic, ginger, gochugaru red pepper powder, and curry powder for 30-60 seconds.
To the pan, add peanut butter, coconut milk, chicken bouillon, soy sauce, oyster sauce, rice vinegar, gochujang hot sauce, and water. Mix well to combine all the ingredients.
Bring the curry peanut sauce up to a simmer then add in udon noodles and cooked chicken. Cover and simmer on medium heat for about 3-5 minutes or until udon noodles are cooked according to package instructions. Add the veggies in the last minute of cooking and stir everything to combine.
Garnish with crushed peanuts and lime wedges for extra acidity.

Coconut Curry Peanut Udon Noodles