Peanut Noodles with Shredded Chicken & Vegetables

Experience the comforting harmony of creamy peanut sauce, tender shredded chicken, and fresh crisp vegetables in these flavorful peanut noodles. Perfectly balanced with savory, sweet, and slightly spicy notes, this dish comes together quickly to satisfy your hunger any day of the week.

Whether served warm or chilled, the vibrant colors and textures make this meal as delightful to look at as it is to enjoy. It’s a versatile, crowd-pleasing staple that brings a touch of Asian-inspired flair to your lunch or dinner table.

Ingredients

• Rice noodles or spaghetti (250 g / 9 oz): Soft, neutral-tasting noodles that soak up the flavorful peanut sauce beautifully.
• Cooked shredded chicken (2 cups): Tender and lean protein, rotisserie chicken works well for convenience and flavor.
• Shredded carrots (1 cup): Adds a sweet crunch and vibrant color to the dish.
• Sliced bell peppers (1 cup): Provides freshness and subtle sweetness enhancing the overall taste.
• Shredded purple cabbage (1 cup): Brings crisp texture and a pop of color packed with nutrients.
• Sliced green onions (½ cup): Adds mild oniony sharpness for a flavorful bite.
• Optional bean sprouts or snap peas: These add additional crunch and freshness when desired.
• Creamy peanut butter (½ cup): The rich base of the sauce, delivering smooth peanut flavor and creaminess.
• Soy sauce (3 tablespoons): Salty umami seasoning that balances sweetness in the sauce.
• Honey or brown sugar (2 tablespoons): Provides natural sweetness to complement the savory ingredients.
• Rice vinegar or lime juice (1 tablespoon): Adds acidity and brightness to wake up the flavors.
• Sesame oil (1 tablespoon): Adds a nutty aroma and depth to the sauce.
• Minced garlic (1–2 cloves): Delivers subtle pungency to enhance the savory notes.
• Fresh grated ginger (1 teaspoon, optional): Adds warm spice and freshness when used.
• Crushed red pepper flakes (¼–½ teaspoon, optional): Introduces a gentle heat to the sauce for spice lovers.
• Warm water (¼–½ cup): Used to thin the peanut sauce to a smooth, pourable consistency.
• Chopped peanuts, sesame seeds, fresh cilantro (optional garnish): Beautiful textural and flavor contrast that completes the dish.

Instructions

Cook the Noodles

Bring a large pot of water to a boil and cook the rice noodles or spaghetti according to the package instructions until tender but firm. This ensures the noodles absorb the peanut sauce properly without becoming mushy. Then drain the noodles and rinse lightly with warm water to prevent sticking and to maintain their soft texture. Set aside to cool slightly if serving cold.

Prepare the Peanut Sauce

In a medium bowl, combine creamy peanut butter, soy sauce, honey or brown sugar, rice vinegar or lime juice, sesame oil, minced garlic, and fresh ginger if using. Whisk all ingredients thoroughly to blend the flavors and create a rich sauce. Slowly add warm water a little at a time, whisking continuously, until the sauce reaches a smooth, pourable consistency that will coat the noodles evenly.

Combine Noodles, Chicken, and Vegetables

In a large mixing bowl or skillet, place the cooked noodles, shredded chicken, shredded carrots, sliced bell peppers, shredded purple cabbage, and sliced green onions. Optional additions like bean sprouts or snap peas can be included here for extra crunch. This mix offers a delightful range of textures and flavors.

Toss Everything Together

Pour the prepared peanut sauce over the noodle and vegetable mixture. Toss thoroughly, ensuring every ingredient is well coated with the creamy sauce. You can warm the skillet gently over low heat to serve this dish hot, or chill it in the refrigerator for a refreshing noodle salad style. Both options work beautifully.

Garnish and Serve

Transfer the tossed peanut noodles to serving bowls or plates. Sprinkle chopped peanuts, sesame seeds, and fresh cilantro on top to add texture, aroma, and vibrant color. Serve immediately on their own as a satisfying main dish or paired with grilled meats or spring rolls for a fuller meal.

Storage Tips

Store the peanut noodles in an airtight container in the refrigerator for up to 3 days. To maintain texture, keep garnishes separate until just before serving. Reheat gently if preferred warm, or enjoy chilled as a noodle salad.

Serving Suggestions

This dish is fantastic on its own as a balanced meal or served alongside light grilled meats, tofu skewers, or fresh spring rolls. A crisp Asian-style cucumber salad also complements it well for added freshness.

FAQs

Can I make this dish gluten-free?

Yes, use gluten-free tamari instead of soy sauce and ensure your noodles are rice-based or certified gluten-free.

How spicy is the peanut sauce?

The crushed red pepper flakes are optional and can be adjusted or omitted based on your spice preference.

Can I prepare the sauce in advance?

Absolutely. The peanut sauce can be made 1–2 days ahead and stored in the refrigerator, stirring before use.

Is this dish suitable for meal prep?

Yes, it keeps well refrigerated for up to 3 days and tastes great cold or reheated gently.

What substitutions work for the vegetables?

Try broccoli slaw, edamame, snap peas, or cucumbers for variety and to suit your fridge contents.

Can I use dry spices instead of fresh ginger and garlic?

Fresh ingredients provide the best flavor, but garlic powder and ground ginger can be used in a pinch, adjusting quantities to taste.

Peanut Noodles with Chicken

A creamy, savory, and slightly sweet peanut noodle dish with tender shredded chicken and crisp vegetables, perfect for a quick, satisfying lunch or dinner.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course dinner, lunch

Cuisine asian

Servings 4 people

Calories 540 kcal

Equipment

• 1 large bowl for mixing ingredients
• 1 skillet optional, for warming
• 1 pot to cook noodles

Ingredients

  

• 9 oz rice noodles or spaghetti
• 2 cups cooked shredded chicken
• 1 cup shredded carrots
• 1 cup sliced bell peppers
• 1 cup shredded purple cabbage
• ½ cup sliced green onions
• Optional: bean sprouts or snap peas

• ½ cup creamy peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar or lime juice
• 1 tablespoon sesame oil
• 1 –2 cloves garlic minced
• 1 teaspoon fresh grated ginger optional
• ¼ –½ teaspoon crushed red pepper flakes optional
• ¼ –½ cup warm water to thin sauce

• Optional garnish: chopped peanuts
• Optional garnish: sesame seeds
• Optional garnish: fresh cilantro

Instructions

 

• Cook noodles according to package directions, then drain and rinse lightly with warm water. Set aside.
• In a bowl, whisk together peanut butter, soy sauce, honey, vinegar or lime juice, sesame oil, garlic, ginger, and crushed red pepper flakes.
• Slowly add warm water to the sauce mixture until it becomes smooth and pourable.
• In a large bowl or skillet, combine the noodles, shredded chicken, carrots, bell peppers, cabbage, and green onions.
• Pour the peanut sauce over the noodle mixture and toss well until everything is evenly coated.
• Warm gently over low heat if serving hot, or serve chilled as a noodle salad.
• Top with chopped peanuts, sesame seeds, and fresh cilantro before serving.

Notes

• Swap chicken for shrimp, tofu, or beef for different proteins.
• Try broccoli slaw, edamame, or cucumbers as vegetable variations.
• Add coconut milk to the sauce for extra creaminess.
• Store leftovers refrigerated up to 3 days.