Roasted Red Pepper & Peanut Noodle Bowl

A flavourful noodle bowl featuring smoky roasted red peppers, creamy peanut sauce, tender chicken, and rice noodles. A delicious and satisfying meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

655 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.89/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Asian

Main Ingredient:

Chicken•Rice

Cooking Style:

Roasting

Mood:

Comfort Food

Ingredients

Servings

2Red Bell Peppers(large)

£1.70

1.5lbChicken Breast(boneless, skinless, cut into 1-inch pieces)

£6.00

8ozRice Noodles(thin or medium width)

£1.50

0.5cupPeanut Butter(creamy)

£0.80

3tablespoonsSoy Sauce(low sodium)

£0.15

2tablespoonsRice Vinegar

£0.10

1tablespoonHoney(or maple syrup)

£0.15

1teaspoonSesame Oil

£0.05

1tablespoonGinger(minced)

£0.20

2clovesGarlic(minced)

£0.10

1tablespoonLime Juice(freshly squeezed)

£0.10

0.3teaspoonRed Pepper Flakes(or to taste)

£0.05

2tablespoonsVegetable Oil

£0.05

2Scallions(thinly sliced, for garnish)

£0.50

1tablespoonSesame Seeds(for garnish)

£0.10

Total Cost

£11.55

£2.89 per serving

Instructions

1.
Preheat oven to 450°F (232°C). Place red bell peppers on a baking sheet and roast for 20-25 minutes, or until the skin is blackened and blistered. Place the roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove the seeds, and slice into strips.
2.
While the peppers are roasting, cook the rice noodles according to package directions. Drain and set aside.
3.
In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, lime juice, and red pepper flakes. Add 2-3 tablespoons of water to thin the sauce to your desired consistency. Taste and adjust seasonings as needed.
4.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
5.
Add the roasted red pepper strips to the skillet with the chicken and cook for another minute.
6.
Add the cooked rice noodles and peanut sauce to the skillet. Toss everything together until the noodles are evenly coated.
7.
Divide the noodle mixture into bowls. Garnish with sliced scallions and sesame seeds. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (340g)

655 kcal / 2740 kJ

Carbs

42g

16% of RDA

Fat

32g

46% of RDA

Protein

51g

102% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

12 g

13% of RDA

Sodium

785 mg

34% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a vegetarian option, substitute the chicken with tofu or tempeh.

Add other vegetables like broccoli, carrots, or bean sprouts for extra nutrients and texture.

The peanut sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

If the peanut sauce is too thick, add more water to thin it out.

Roasting the red peppers over an open flame on a gas stovetop or grill is another option for achieving a smoky flavour.

Cooking Equipment

Oven

Stovetop

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a vegetarian option, substitute the chicken with tofu or tempeh.

Add other vegetables like broccoli, carrots, or bean sprouts for extra nutrients and texture.

The peanut sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

If the peanut sauce is too thick, add more water to thin it out.

Roasting the red peppers over an open flame on a gas stovetop or grill is another option for achieving a smoky flavour.

Roasted Red Pepper & Peanut Noodle Bowl

Ingredients

Instructions