This is a recipe I came across from my friend's dad. When I tasted it and it tasted a lot like a hot pot dish I had at one of my Chinese friend's house. So I made some changes to it to make it my own.

CooksWithClass
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.

    Advertisement
  • Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.

  • Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.

Nutrition Facts

413 calories; 18.3 g total fat; 39 mg cholesterol; 815 mg sodium. 41.9 g carbohydrates; 27.6 g protein; Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/05/2009
Was good- my husband and I enjoyed it although it was a bit too spicy for us to love it (hence the 4 stars) but that is of course a personal preference. We like spice- just not gut on fire spice! We will make it again but for us we'll probably cut the red pepper flakes in half. Read More
(20)

Most helpful critical review

Rating: 3 stars
06/12/2012
I enjoyed preparing this dish but found it too rich and thick for my liking. It was difficult getting the cooked noodles incorporated into the dish. I did like the spiciness of it and love the curry! If I made this again I would decrease the peanut butter to a tablespoon or so and use a thicker sturdier noodle & perhps some chicken broth for more liquid. Sincere thanks for sharing your recipe with AR. Read More
(3)
36 Ratings
  • 5 star values: 24
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
10/05/2009
Was good- my husband and I enjoyed it although it was a bit too spicy for us to love it (hence the 4 stars) but that is of course a personal preference. We like spice- just not gut on fire spice! We will make it again but for us we'll probably cut the red pepper flakes in half. Read More
(20)
Rating: 4 stars
10/05/2009
Was good- my husband and I enjoyed it although it was a bit too spicy for us to love it (hence the 4 stars) but that is of course a personal preference. We like spice- just not gut on fire spice! We will make it again but for us we'll probably cut the red pepper flakes in half. Read More
(20)
Rating: 5 stars
08/01/2012
Hey I have a few suggestions for anyone trying this out: With the red pepper flakes don't use a heaping teaspoon it will be too much. It will over take the flavor. You can use any meat you would like... Just make sure you cut it thin if you use fish or shrimp use due care. A Soy ginger salad dressing can take the place of those two ingredients. I have made this recipe several time using Spaghetti Squash it is a fantastic alternative to the egg noodles I actually prefer it. I hope these suggestions help... I would also recommend using crunchy peanut butter! Enjoy! Read More
(15)
Advertisement
Rating: 5 stars
11/10/2011
Great recipe! It was a bit too spicy so you can reduce the red pepper flakes. I think 1/2 teaspoon is probably enough. I cooked this for a work potluck and everyone loved it. I made a vegan version though with no chicken and more soy sauce instead of using oyster sauce. Read More
(8)
Rating: 5 stars
04/18/2012
This receipe was delicious! The flavor was absolutely spot on! I would recommend to reduce the amount of red pepper unless you have a really high tolerance for spicy food. I made this receipe with a few modifications. I used regular egg noodles instead of chinese egg noodles and vegetable oil instead of peanut oil. I used 1 TBSP of ground ginger and ground red pepper instead of pepper flakes. Instead of carrots water chestnuts and mushrooms I used 1/2 a bag of frozen stir-fry vegetables. Will definately make again! Read More
(3)
Rating: 3 stars
06/12/2012
I enjoyed preparing this dish but found it too rich and thick for my liking. It was difficult getting the cooked noodles incorporated into the dish. I did like the spiciness of it and love the curry! If I made this again I would decrease the peanut butter to a tablespoon or so and use a thicker sturdier noodle & perhps some chicken broth for more liquid. Sincere thanks for sharing your recipe with AR. Read More
(3)
Advertisement
Rating: 5 stars
07/18/2013
This was really really great! It was very flavorful and spicy--to my surprise though my 7-year old was able to handle it! My hubby loved the recipe and we would definitely have it again. I love that it's pretty quick to prepare and good for a busy weeknight meal. The only changes I made were to use Pad Thai noodles (couldn't find the birds' nests) and I added celery instead of the mushrooms. Thanks!! Read More
(2)
Rating: 5 stars
02/18/2013
I love this recipe. I made it just like it says and everyone loved it. I made one with chicken and the other with shrimp....ppl gobbled it up. I will be making this again but I want to turn up the spicy factor a little. Read More
(1)
Rating: 3 stars
01/10/2017
The flavors combine ok and it is edible. It didn't taste authentic though and I don't think I would follow this recipe again. Read More
Rating: 5 stars
01/06/2014
I was snowed in so had to make a few substitutions to this recipe. It was still amazing! Thai rice noodles sesame oil a whole shallot minced no water chestnuts white mushrooms no curry powder 3 tsp Chinese spicy garlic sauce. Followed all directions as listed. Read More