Peanut Chicken Noodles

Make delicious Peanut Chicken noodles in less than 40 minutes! The recipe also has make-ahead tips! The taste of peanut sauce with chicken will hit your palate with exciting flavor combos, that are spicy, sour, and umami.

So are you ready to tantalize your taste buds?

These noodles turn out really yummy and are a good contrast to regular noodles. I'm very happy about this recipe as it is easy and delicious.

More make-ahead chicken dinner recipes like this are chicken burger patties, pita chicken pockets, and chicken crepes.

Ingredients

Do not let the tons of ingredients in the recipe scare you. These are pretty basic ingredients and you just need to mix them in the sauce with cooked chicken.

Peanut sauce is basically made with peanut butter, soy sauce, lemon juice or vinegar, ginger, garlic, hot sauce or siracha, and sugar. From the ingredients shot, it is apparent that peanut sauce has sweet-sour, spicy and salty; all flavors. Yum!

Chicken: Use julienned chicken for this recipe. Chicken breast or thigh, both will work.

Seasoning: I'm using chili flakes to spice this recipe. Skip it or substitute it with any red chilies.

Chicken stock: I used chicken bullion and mixed it with little water to make the chicken stock. You can use fresh or store-bought chicken stock as well.

Noodles: For Chicken peanut noodles, you can use any long noodle like rice noodles, spaghetti, egg noodles, fettuccine, or soba (Japanese noodles). All work well, even ramen without the flavor pack can be used.

Veggies: Cucumber, capsicum, and carrot combo work very well. You can use other veggies like cabbage, and colored bell pepper.

Pre-cut julienned veggies are also a good choice. Stick to about 2-2 ½ cups of total veggies in this recipe.

How to make it?

This recipe has 5 major steps that are preparing noodles, cooking chicken, making peanut sauce, stir-frying veggies, and mixing it all up on high heat in the wok. That's it and trust me it is very easy.

1. Just put all the ingredients 'for chicken' in a bowl and give it a good mix.
2. Then rest the chicken for 15-20 minutes on the counter or overnight in the fridge. This helps chicken get all the flavors and is soft and juicy. (I usually boil noodles and chop veggies at this time.)
3. After marination, cook chicken on medium heat in a covered pan until it is tender. Then remove the lid and dry put most of the water on high heat. The chicken is ready, set aside.
4. In the same pan, heat the oil and sizzle ginger and garlic for a minute. Then add chicken stock, peanut butter, soy sauce, sugar, lemon juice, sriracha sauce, salt, and red chili flakes (if using).

5. Let the sauce simmer for 5 minutes on low heat, then add the chicken to make a thin sauce.
6. Add 2-4 tablespoons of extra water if the sauce is thick. Chicken Peanut sauce is ready.
7. Heat oil in a wok or large pot and sizzle matchstick carrots.
8. Let the carrot cook for 3 minutes until slightly soft then add the remaining veggies that bell peppers, cucumbers, and green onions. Give it all a stir. The veggies are also ready.

9. Divide peanut chicken sauce and veggies and noodles into two halves and work in two batches. This will allow enough room in the wok for easy stir-frying on heat.
10. Just before serving heat half of the spicy peanut chicken sauce, (add a few tablespoons of water if the sauce is too thick). Add half of the boiled noodles, sauteed veggies, and cilantro.
11. Mix well and serve. (Repeat the step with the remaining batch as needed within 2 days.)
12. Garnish with roasted sesame seeds and crushed peanuts. Serve with a lemon wedge.

Tips

• Keep the peanut sauce thin as noodles will absorb the sauce and make it dense. A thin sauce keeps the dish juicy. Mix the peanut chicken sauce with noodles just before serving for the best taste.
• The sauce tends to get thick if it sits for a long. So add a few tablespoons of water if needed to thin out the sauce.
• Make sure the noodles are boiled with plenty of salt so they don't taste bland.

Variation:

• Peanut noodles originally are made with just peanut sauce tossed over freshly boiled noodles and trust it tastes yummy. This can make a quick lunch or snack.
• I’m using chicken as the protein, fried beef or seafood like shrimp or mushrooms can make a great protein option in this noodle.
• You can any herb and veggies of your choice like zucchini, red and yellow bell peppers, bean sprouts, or baby corn.
• Find my homemade peanut butter recipe here.

FAQ

Hungry for more similar recipes? Check these.

If you try this Peanut Chicken Noodle recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.

📖 Recipe

Peanut Chicken Noodles

These noodles turn out really yum and are a good contrast to regular noodles. Keep the peanut-chicken sauce thin and flowy for best taste.

5 from 2 votes

Print Pin

Prep: 10 minutes

Cook: 30 minutes

Total Time: 40 minutes

Servings : 4 servings

Calories: 743kcal

Author: Mariam Sodawater

Cook ModePrevent your screen from going dark

Ingredients

1x2x3x

• ▢ 300 grams dry spaghetti noodle , or rice noodle or any long noodles

For chicken

• ▢ 2 chicken breast, cut in small strips (julienned)
• ▢ 2 tablespoon lemon juice
• ▢ 1-2 tablespoon sriracha sauce, or any hot sauce. (I used 2 tbsp)
• ▢ 1 tablespoon minced ginger
• ▢ ½ tablespoon minced garlic
• ▢ 1 tablespoon soy sauce
• ▢ ½ teaspoon pepper
• ▢ 1 tablespoon oil, preferably sesame oil

For peanut sauce

• ▢ 6 tablespoon peanut butter
• ▢ 1 cup chicken broth, or use chicken cube mixed with water.
• ▢ 5 tablespoon lemon juice
• ▢ 3 tablespoons sugar
• ▢ 2 tablespoons soy sauce
• ▢ 1-2 tablespoon sriracha sauce or any hot sauce, I used 2 tbsp
• ▢ ½ tablespoon red chili flakes, optional for extra spicy noodles
• ▢ 1 tablespoon minced ginger
• ▢ ½ tablespoon minced garlic
• ▢ ½ teaspoon salt

Veggies

• ▢ 1 tablespoon oil, cut into matchstick
• ▢ 1 cup carrot
• ▢ ¾ cup bell peppers, any color, jullienned
• ▢ ¾ cup green onions, sliced
• ▢ ¾ cup cucumber, cut into thin sticks
• ▢ ¼ cup cilantro, chopped

Garnish

• ▢ 4 tablespoon roasted peanuts, chopped
• ▢ 4 lemon wedges, to serve

Instructions

• Boil noodles 1 minute less than the instructions on the packet. Transfer to the cold water to cool. Drain the water and coat noodles with little oil. Smear all over with your fingers. Set aside.

For Chicken

• Put all the ingredients for the chicken in a bowl and mix well. Rest it 15-20 minutes.
• Transfer chicken to a pot. Cover and cook for 5-7 minutes on medium heat until tender. Remove the lid and dry out excess water on high heat. Remove chicken to a plate and set aside.

For Peanut Sauce

• In the same pan, heat oil and add ginger and garlic. Cook garlic for a minute until it sizzles then add all the remaining ingredients of peanut sauce. Mix well.
• Let the sauce simmer for 5 minutes on low heat then add the cooked chicken. Mix and set aside. The Peanut chicken sauce will have a flowing consistency. (The sauce thickens as it sits for some time. Add a few more tablespoons of water if needed to make it thin).

Stir Fry Veggies

• Heat oil in a pan and add matchstick carrots. Continue to cook for 2 minutes until carrots are soft. Then add the remaining veggies and stir to mix all. Veggies are ready, set aside.

Assemble:

• Divide peanut chicken sauce and veggies and noodles into two halves and work in two batches. This will allow enough room in the wok for easy stir-frying on heat.
• Just before serving, reheat the chicken-peanut sauce and mix noodles and veggies. Garnish with toasted sesame and crushed peanuts. Serve warm.

  Pro Tip: You can stir-fry just half of the veggies and proceed with adding the sauce and noodles right away. Watch video.

Notes

Chicken: I’m using chicken as the protein, fried beef or seafood like shrimp or mushrooms can make a great protein option in this noodle.

Chicken stock: I used chicken bullion and mixed it with little water to make the chicken stock. You can use fresh or store-bought chicken stock as well.

Noodles: Use any long noodles like rice noodles, spaghetti, egg noodles, fettuccine, or soba (Japanese noodles). All work well, even ramen without the flavor pack can be used.

Veggies: You can use other veggies like cabbage, and colored bell pepper. Pre-cut julienned veggies are also a good choice. Stick to about 2-2 ½ cups of total veggies in this recipe

Sauce: The sauce tends to get thick if it sits for a long. So add a few tablespoons of water if needed to thin out the sauce.

Storage: You can make this peanut chicken sauce up to 2 days ahead and store it in the fridge. Add extra water if needed to loosen it when re-using. Store julienned veggies and boiled noodles in an air-tight box.
Before serving, stir-fry veggies first then add sauce and noodles. Stir-fry until everything is heated through and then serve.

Nutrition Information

Serving: 1bowl ,Calories: 743kcal ,Carbohydrates: 83g ,Protein: 42g ,Fat: 29g ,Saturated Fat: 4g ,Polyunsaturated Fat: 7g ,Monounsaturated Fat: 14g ,Trans Fat: 0.04g ,Cholesterol: 73mg ,Sodium: 1985mg ,Potassium: 1029mg ,Fiber: 7g ,Sugar: 17g ,Vitamin A: 6842IU ,Vitamin C: 69mg ,Calcium: 78mg ,Iron: 2mg

Mention @Recipe52 or tag #Loverecipe52!