Spicy peanut noodles with chicken and water chestnuts

Spicy peanut noodles with chicken and water chestnuts

  • serves 4
  • A little effort

This Southeast Asian noodle salad has a delicious spicy and sweet peanut dressing and is a great way of using up leftover chicken (or Christmas turkey!) Bart tamarind paste is sold in most major supermarkets in the Asian or spices section.



  • fine egg noodles 200g
  • water chestnuts 200g tin, drained and sliced
  • cucumber 1 small, sliced
  • cooked chicken breasts 4, shredded
  • spring onions 1 bunch, chopped
  • roasted peanuts 4 tbsp, chopped
  • garlic 1 clove, chopped
  • sesame oil 2 tbsp
  • soft brown sugar 3 tbsp
  • soy sauce 1 tbsp
  • tamarind paste 100g jar
  • chilli paste 1 tbsp or 1 small red chilli chopped


  • Step 1

    Cook the noodles until just tender, drain and tip into a large bowl. Whisk the dressing ingredients with 2 tbsp water, pour most over the warm noodles and mix well.

  • Step 2

    When cool, add the water chestnuts, cucumber, chicken and spring onions. Serve with the remaining dressing on the side.