Warm Chicken Peanut Noodle Salad
This warm chicken peanut noodle salad is an Asian-inspired main course where skinless chicken breast and Chinese egg noodles steam together in the Varoma whilst the TM7 blends a silky peanut, soy and sesame dressing. Cool cucumber adds crunch, making a balanced weeknight dinner with of protein per portion, ready in minutes with minimal washing up.
About this recipe
Warm chicken peanut noodle salad Thermomix TM7 is the quick weeknight dinner you will want on repeat, especially when only one all-in-one kitchen machine has to do the work. The recipe is cleverly layered: dried Chinese egg noodles sit in the simmering basket whilst chicken breast fillets steam above them in the Varoma, so both components cook together and the chicken stays succulent rather than dry. Meanwhile the TM7 turns peanut butter, light soy sauce, sesame oil, garlic and a pinch of sugar into a glossy, pourable dressing with a silky consistency that clings to every strand. Fresh cucumber brings cool crunch against the warm noodles, and optional dried chilli flakes add as much fire as you like. With of protein and 577 kcal per portion, it is a satisfying main course for busy evenings, lunch boxes or casual gatherings, all prepared with minimal washing up afterwards.
Preparation tips
- Keep some Varoma holes uncovered when you add the chicken breast fillets so steam circulates properly; an even layer guarantees juicy meat and evenly cooked egg noodles below.
- Slice the cucumber thinly just before serving and toss it with the noodles at the last moment so its crunch contrasts with the warm peanut dressing instead of turning watery.
- For a milder family version, omit the dried chilli flakes and serve them separately; a squeeze of lime over the finished salad brightens the peanut and soy flavours beautifully.
Recipe variations
- Make it vegetarian by replacing the chicken breast with firm tofu steamed in the Varoma; swap light soy for tamari and use rice noodles for a fully gluten-free noodle salad.
- For a festive summer variant, add mango strips and toasted peanuts on top, or turn it into a cold lunchbox salad by rinsing the noodles under cold water before dressing.
Thermomix TM7 Benefits
- Steaming the chicken breast fillets in the Varoma keeps them succulent and juicy while the egg noodles cook below at the same time.
- Using the integrated weighing function, you portion the dried noodles and chicken directly in the basket for consistent results every time.
- Blending peanut butter with soy sauce and sesame oil takes just seconds, producing a silky dressing that clings evenly to every noodle.
- Heating the sauce gently in the mixing bowl prevents the peanut butter from splitting, keeping the texture glossy and smooth.
- Chopping the garlic cloves finely in seconds releases their full flavour into the dressing without any sticky manual cutting board work.
Ingredients
- dried Chinese egg noodles
- boiling water
- chicken breast fillets, skinless
- cucumber
- garlic cloves
- light brown sugar
- dried chilli flakes (optional)
- fine sea salt
- peanut butter
- light soy sauce