Spiced chicken noodles with peanut sauce

Peanut chicken noodles are a satisfying Australian-style stir-fry inspired by the flavors of Southeast Asian satay. Tender chicken thighs are seasoned with coriander, cumin, and turmeric, then tossed with chewy Hokkien noodles, crisp vegetables, and a creamy peanut and coconut sauce. Lime, sweet chili, and soy sauce balance the richness with brightness, sweetness, and a savory edge. Quick to prepare and full of flavor, this is the kind of multicultural cooking that has become a familiar part of the Australian food scene.

Combine the ground coriander, cumin, and turmeric in a medium bowl. Add the chopped chicken and toss well until every piece is evenly coated in the warm, golden spice blend. This quick step builds a fragrant base layer of flavor before the chicken ever hits the wok.

Combine the crunchy peanut butter, coconut cream, chicken stock, sweet chili sauce, soy sauce, brown sugar, and lime juice in a medium jug or bowl. Whisk until smooth and well combined. Having the sauce ready means the stir-fry can move quickly once the wok is hot.

Place the hokkien noodles in a large heatproof bowl and cover them with boiling water. Separate the noodles gently with a fork, then drain well. Draining thoroughly keeps them springy rather than sticky.

Heat half of the peanut oil in a wok or large skillet over high heat. Add the chicken in batches and stir-fry until browned all over. Cooking in batches keeps the heat high, so the chicken sears and caramelizes rather than steams. Transfer each batch to a plate as it finishes.

Heat the remaining peanut oil in the wok. Add the baby corn and carrot, then stir-fry until just tender and vibrant. Keeping them crisp-tender preserves their color and gentle bite.

Return the chicken to the wok along with the drained noodles, green onions, peanut sauce, and chopped coriander. Stir-fry until everything is heated through and glossy with the rich peanut sauce. Serve right away, while it's hot and fragrant.