Noodles in Peanut Butter Sauce

Ingredients

• 170 g biang biang noodles (or other wide noodles)(70g)
• 2230 g chicken breast fillet(230g)
• 3100 g spicy sugar-free ketchup(100g)
• 4100 ml coconut milk(95g)
• 520 g peanut butter(20g)
• 620 g miso paste(20g)
• 720 g gochujang paste(20g)
• 850 g edamame(50g)
• 910 g cashew nuts(10g)
• 105 g black sesame seeds(5g)
• 111 onion(80g)
• 121 green bell pepper(120g)
• 133 garlic cloves(12g)
• 141 chili pepper(10g)
• 1540 g honey(40g)
• 161 teaspoon sweet paprika(2g)
• 171 teaspoon chicken seasoning(3g)
• 181 tablespoon chives(3g)
• 190.5 teaspoon chili flakes(1g)
• 201 carrot(70g)

Instructions

1. 1Cut the chicken breast into strips and marinate with sweet paprika, garlic, and chicken seasoning.
2. 2Finely chop the onion, green bell pepper, carrot, garlic cloves, and chili pepper.
3. 3In a large pan, add miso paste, gochujang paste, minced garlic, ketchup, and peanut butter. Heat gently, stirring to combine.
4. 4Add chopped chili, onion, carrot, and green bell pepper to the pan. Stir and cook for a few minutes.
5. 5Add edamame to the pan, then pour in coconut milk and honey. Mix well and simmer for a few minutes.
6. 6Add the marinated chicken to the pan and cook until the chicken is fully cooked through.
7. 7Meanwhile, cook the noodles according to package instructions. Drain.
8. 8Add the cooked noodles to the pan with the sauce and chicken. Gently toss to combine everything.
9. 9Serve the noodles topped with black sesame seeds, cashew nuts, chopped chives, and a sprinkle of chili flakes.