Peanut Noodles with Chicken
Delicious peanut noodles mixed with shredded chicken and fresh vegetables create a creamy, savory dish perfect for quick lunches or dinners packed with flavor and texture.
Equipment
- 1 pot for cooking noodles
- 1 bowl for mixing peanut sauce
- 1 large bowl or skillet for combining ingredients
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
- Optional garnish: chopped peanuts sesame seeds, fresh cilantro
Instructions
- Cook noodles according to package instructions, then drain and rinse with warm water.
- In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar or lime juice, sesame oil, garlic, ginger, and crushed red pepper flakes.
- Slowly add warm water to the peanut sauce until smooth and pourable.
- Combine noodles, shredded chicken, carrots, bell peppers, cabbage, and green onions in a large bowl or skillet.
- Pour the peanut sauce over the noodle mixture and toss until everything is evenly coated.
- Warm gently over low heat if serving hot, or serve chilled as a noodle salad.
- Garnish with chopped peanuts, sesame seeds, and fresh cilantro before serving.
Notes
- Use shrimp, tofu, or beef to replace chicken for variety.
- Try broccoli slaw, edamame, or cucumbers as vegetable alternatives.
- Add coconut milk to the sauce for extra creaminess.
- Recipe keeps refrigerated for up to 3 days for meal prep.