Ingredients for Asian Curried Sesame Peanut Butter Noodles With Shanghai Tips
- 8 ounces Chinese Wheat Noodles
- 1 teaspoon Kosher Salt
- Baby Bok Choy
- Vegetable Broth
- 2 tablespoons Cornstarch
- 1/2 cup Peanut Butter
- 1 tablespoon Olive Oil
- 1/4 cup Soy Sauce
- 1 tablespoon Fish Sauce
- 1 teaspoon Dark Sesame Oil
- 1-2 teaspoons Mild Curry Powder
- 1/2 cup chicken broth
- 1 cup cooked, bite-sized Shanghai-style chicken or sausage
- chopped green onions (optional)
- sesame seeds (optional)
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How to Make Asian Curried Sesame Peanut Butter Noodles With Shanghai Tips
- Heat 1 tablespoon olive oil in a medium saucepan over low heat. Add 1/2 cup peanut butter, 1/4 cup soy sauce, and 1 tablespoon fish sauce. Whisk until smooth and well combined.
- In a small bowl, whisk together 2 tablespoons cornstarch and 1/2 cup chicken broth until smooth. Gradually whisk the cornstarch slurry into the saucepan, stirring constantly until the sauce thickens.
- Stir in 1-2 teaspoons curry powder (or to taste).
- Remove from heat and stir in 1 teaspoon sesame oil.
- Cook 8 ounces of noodles according to package directions, adding 1 teaspoon kosher salt to the boiling water.
- During the last 2-3 minutes of noodle cooking time, add 1 cup of cooked, bite-sized Shanghai-style chicken or sausage to the pot.
- Drain the noodles and add them to the saucepan with the peanut butter sauce. Toss to coat evenly.
- Serve immediately. Garnish with chopped green onions or sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
103 g
Sugar
18g
Fat
22g
Carbs
3g
