Noodle Cake With Spicy Peanut Chicken Stir-Fry

How about some chicken for dinner?

Poor egg.

Sorry if I got you all yolked up.

This chicken stir fry will make you feel better in a flash.

The noodle cake is so good. So is the yummy sauce.

My photos don’t let you appreciate how crispy the noodles are. Really good to serve with a stir-fry as a change from the usual steamed rice.

Noodle Cake With Spicy Peanut Chicken Stir-Fry


1 (9 ounce) package fresh Chinese noodles
4 green onions, sliced thin
4 boneless, skinless chicken breasts cut into 1/4″ slices
2 Tbs soy sauce
2 Tbs rice wine
3/4 cup chicken broth
2 tsp cornstarch
4 Tbs vegetable oil
2 serrano chilis, seeded and chopped
1 1/2 inch piece of ginger, cut into matchsticks
5 garlic cloves, sliced thin
1/2 cup roasted peanuts, chopped


1. Cook noodles in boiling water until tender, 3 minutes. Drain and toss with half of the green onion.

2. Toss chicken with 1 Tbs soy sauce and 1 Tbs rice wine and marinate 10 minutes.

3. Whisk remaining soy sauce and rice wine, broth and cornstarch together in a small bowl.

4. Heat 1 Tbs vegetable oil in a large non-stick skillet over medium high heat until just smoking. Add noodles to skillet and press with a spatula into an even layer. Cook until crisp, 2-3 minutes. Place the back of a baking sheet pan over skillet and invert noodle cake onto sheet pan. Add another Tbs oil to skillet and slide in noodle cake. Cook this side until browned, about 2 minutes. Place noodle cake on serving platter, tent with foil.

5. Heat 2 tsp oil in skillet over high heat until smoking. Cook half of the chicken until lightly browned, about 3 minutes per side. Transfer to a clean bowl. Repeat with 2 tsp oil and remaining chicken. Transfer to bowl.

6. Add remaining 2 tsp oil, chiles, garlic, ginger and peanuts to skillet and cook until fragrant, about 1 minute. Return chicken and any juices to skillet. Stir in sauce mixture and cook until slightly thickened, about 1 minute.

7. Cut noodle cake in wedges, and sprinkle with remaining green onions. Serve with chicken

Recipe from America’s Test Kitchen

I just heard Dying In My Sleep, by Glasgow’s Randolph’s Leap, yesterday over at Play A Song For Me

I adore the beginning of the song (could listen over and over it is so cool), but then it only gets better.
Randolph's Leap-Dying In My Sleep

Isn’t this a great photo?

Check out Randolph’s Leap on Myspace, Facebook and on their Bandcamp Page where you can buy the music. The new album, ‘The Curse of the Haunted Headphones’, comes out on Monday.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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