These quick and easy Chinese noodles are a weeknight lifesaver everyone will love. The easiest Chinese Noodles recipe tossed with a silky peanut butter sauce and lots of fresh veggies all tossed with tender noodles. To make things even easier all ingredients are from Aldi UK.
Easy Chinese Noodles
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How to Cook Chinese Noodles
Chinese style noodles are a staple of most takeaway dinners. But, we've skipped the unhealthy in favour of something quick, easy and so much more satisfying. This is the perfect fakeaway dinner. But, there are a couple of tips for making these better than any takeaway you've ever had.
- Cook the noodles to al dente, not over. Once you mix that silky peanut sauce with the noodles we don't want it to go soggy.
- Rinse them in cold water. This stops the cooking process and prevents the noodles from sticking together.
- Be sure to save some of the cooking water to add into the stir fry with the sauce and vegetables.
- This Asian style noodle dish can be served warm or at room temperature and they are perfect served cold as a desk lunch.
Peanut Butter Sauce
These noodles are nothing without this simple 6 ingredient sauce. The recipe is the perfect balance of sweet, creamy, mildly spicy with a hit of lime and some sweetness. Because there are only 6 ingredients I highly recommend that you don't skip any of them. There is nothing in there that doesn't need to be in there.
*As a special note here- I would have used some sesame oil, but at the time I made this Aldi UK wasn't stocking it. If you make this recipe and they have it on the shelves then it would be the perfect addition. Use only about 1 tablespoon.
What are the best types of noodles for Chinese Noodles
Here's where you can get creative and make it happen. You can use fresh or dried. Aldi UK does stock medium egg noodles which would usually be my first choice, but I used spaghetti instead, to demonstrate how versatile this recipe is. You can also use the ready to wok noodles to really save time. Just be sure to have some boiling water on hand to loosen the sauce and stir fry the noodles properly.
Chinese Noodle Add-Ins
I feel like this recipe is pretty good with the add-ins. The fresh veggies are the bright crunchy addition you need and the tender juicy chicken adds all the protein. But if you wanted to add some extras in here's my go-to list...
- Bean sprouts
- Pac Choi
- Water Chestnuts
- Grilled Beef
How to serve Chinese Noodles
These noodles with all the veggies and chicken are hearty enough to be served on their own as a meal, but they could also work really well as a side dish to any Asian meal you have. They are also perfect for feeding a crowd or to bring along to a picnic. They truly are the most versatile noodle dish you'll ever make.
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Tools used to make this Noodle Bowl
Quick & Easy Chinese Noodles
- For the Sauce
- 125 ml natural peanut butter
- 2 tablespoons soy sauce
- juice of 1 lime
- 1 tablespoon chilli paste, sriracha
- 1 teaspoon brown sugar
- thumb size piece fresh ginger, grated
- 3 cloves garlic, grated
- 300 g boneless skinless chicken breast
- 2 carrots shredded into noodles, mandoline, peeler or spiralizer
- 1 red bell pepper thinly sliced
- 1 yellow pepper thinly sliced
- 150 g broccoli florets
- 1 mango thinly sliced
- 225 g long pasta, egg noodles, spaghetti
- For the sauce
- Place all the sauce ingredients in a bowl and whisk to combine. Set aside until ready to use.
- For the Noodles
- Heat a large skillet with 1 tablespoon of olive oil over a medium high heat and dice the chicken into cubes. Season with salt and pepper.
- Cook the chicken in the oil until golden and cooked through. Set aside.
- Bring a large pan of salted water to the boil. Add the noodles and cook according to package directions. Drain the noodles reserving 200ml of the cooking water.
- Toss the cooked noodles with the sauce and toss in the chicken peppers, broccoli, basil and mango.
- Top with sliced green onions and sesame seeds.
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