Peanut chicken noodles with cabbage
A rich, savoury peanut sauce over noodles, with cabbage and carrot for crunch. Tastes like takeaway and costs a fraction of it.
Notable for: vitamin C, fibre, vitamin A
Ingredients
- 800 gchicken breast, sliced
- 300 gegg noodles
- 0.5green cabbage, finely shredded
- 250 gcarrots, matchsticks
- 1red capsicum, sliced
- 120 gpeanut butter
- 50 mlsoy sauce
- 1lemons, juiced
- 10 gcrushed garlic
- 10 gcrushed ginger
- 0 gchilli powder
- 15 mlolive oil
Method
Whisk the peanut butter, soy sauce, lemon juice, chilli and 180 ml hot water into a smooth sauce that pours like cream.
Cook the noodles, then drain and rinse them under cold water so they stop sticking.
Heat a pan with the oil and cook the chicken in two batches, 4 minutes each, then lift it out onto a plate.
Add the carrot and capsicum and cook for 2 minutes, then add the cabbage and cook for 2 minutes more, keeping it moving so it wilts without going soft.
Add the garlic and ginger and cook for 30 seconds.
Return everything to the pan with the noodles and the sauce, and toss over the heat for a minute until it clings.
Loosen the sauce properly
Peanut butter straight from the jar seizes the moment it hits a hot pan. Whisked with hot water first, it coats every noodle instead of sitting in claggy lumps.
Storage
Keeps three days in the fridge.
Add a splash of water when reheating, since the noodles drink the sauce as they sit.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.