You may have a delightful baked delicacy throughout the summer without heating up the kitchen with your conventional oven by air-frying fresh cherries with a crumbly topping. Add fresh whipped cream or vanilla ice cream to the serving. A nonstick baking dish that will fit inside the fryer basket or an air fryer baking adapter are required.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 dry Chinese egg noodle nests
- ¼ cup peanut oil
- 6 cloves garlic, minced
- 2 tablespoons slivered fresh ginger
- 2 teaspoons crushed red pepper flakes
- 1 pound skinless, boneless chicken breast halves
- ⅓ cup green onions, chopped
- ⅔ cup julienned carrot
- 1 (8 ounce) can sliced water chestnuts, drained
- 2 (15 ounce) cans whole straw mushrooms, drained
- ¼ cup peanut butter
- ¼ cup oyster sauce
- 3 tablespoons curry powder
- 2 teaspoons soy sauce
Instructions
- 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.
- 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
| Calories | 413 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 11 g |
| Protein | 28 g |
| Saturated Fat | 3 g |
| Sodium | 815 mg |
| Sugars | 3 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
A very lovely dish yummy taste had to substitute some ingredients still turned out great.
Awesome! Used part olive oil and some sesame oil. Used celery, onion and carrot. Doubled the recipe and put about 3/4 T of peppers. Spicy enough for me! Used about 2-3 pounds yakisoba noodles.
It turned out pretty good with some added ingredients; good starter for me.
I cut back both the red pepper and curry (1/2 tsp & 2 tbsp). I also only used 4 noodle baskets and it still made too much. I would cut this to 3 if I made it again. Wife was not happy with the dish, she does not like curry flavor.
Quite nice. Good taste alternative for typical chow mein. I used less hot pepper flakes and added some chopped zucchini and it was lovely.
Would have rated this five stars except for the heat factor. My husband and I love spicy food but the 2 teaspoons of pepper flakes was WAY too hot. Must say that we have noted that our pepper flakes are hotter than most, so take that into consideration and adjust the red pepper according to your heat tolerance. We also didn’t find straw mushrooms in our local grocery store so used crimini mushrooms and it worked well. Thanks for the recipe.
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.
Good except needed to add chicken stock as the sauce was too thick. Added only 2 Tbsp of curry and 1 tsp red pepper flakes.
this recipe was great but will it taste the same if I use beef instead of chicken
this dish had a very interesting and unique taste. but in a good way. i liked the way that the peanut butter played around with the saltiness of soy sauce and oyster sauce. the curry powder was a great addition but i also added in garham masala powder and tumeric. yummy!
I left out the water chestnuts and mushrooms and it was still delicious!!! Thank you, it taste just like in the restaurants!
Love it! Had to make a few substitutions: no oyster sauce – used more soy sauce instead, and just a tad bit of hoisin. Also no mushrooms, chestnuts, or carrots. Tossed in some left over fish and left over noodles from a pho that wasn’t finished last night, and voila! Quick, simple, easy, and delicious.
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.
I made this for my family which includes a picky pete. Even he ate it! I did decrease the red pepper flakes to 1/2 and it was perfect hotness. I added more liquid since I let my noodles sit too long and it was hard to mix together. Thank you for submitting.
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!!
Really liked this recipe. I like spicy and did not find it too spicy at all. Have made it three times already!
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.
I made this for my family, I omitted the curry powder, but everyone loved it! Keep asking me to make it again.
GAHHHH SO GOOD! As everyone says, take the chili’s downa notch. I love spicy food, and this amount even made me tear up a bit. BUT SO GOOD!
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!
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.