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.
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.