Spicy Peanut Noodles with Chicken and Veggies
Spicy Peanut Noodles (with Chicken and Vegetables) is tasty and balanced, with an Asian-inspired sauce and lots of veggies.
This summer I’m on a mission to streamline my cooking. And I knew right away that the popular Meal Prep wasn’t the answer since I tend to be impulsive when dinner time arrives. Yes, if I don’t feel like burgers, I’m not making burgers.
But give me a dish that is tasty served hot, and then delicious served cold as leftovers, and I’m all over it. Especially if the recipe is a complete meal by itself, like these Spicy Peanut Noodles (or my recent French Lentil Salad).
Doused in an Asian-inspired spicy peanut sauce, it makes getting your 5-a-day (servings of fruit and vegetables) realistic–and delightful.
This recipe was inspired by a sheet pan recipe in the blog A Southern Grace. In my effort to make it a complete, I added rice noodles plus more sauce and veggies (and I also made it stovetop).
Why You’ll Love This!
Flavorful. A lightly spicy, peanut sauce pulls all the tasty flavors together!
Healthy. This has protein, vegetables and a starch all together in one dish.
Versatile. Spicy Peanut Noodles is delicious warm the first day, then just as tasty the next day as a cold noodle entree salad.
Step by Step Instructions
Blend together sauce ingredients.
Cook the noodles per package directions.
Heat the oil in a large skillet, braiser, or wok. Add the carrots and raw chicken, if using (omit for pre-cooked chicken) and cook until the carrots are still a bit crunchy and the chicken is cooked through.
Add the remaining ingredients and cook until the vegetables are almost tender with a slight crunch. Stir in the pre-cooked chicken if using.
Stir in the pasta and peanut sauce.
Tips & FAQs
If you compare this to similar recipes, you’ll notice it has a similar amount of sauce, but less pasta and more vegetables. The (al dente) vegetables take the place of some of the pasta for a healthier final dish.
Did you know you don’t need to peel ginger before grating? How nice is that! I always keep fresh ginger well wrapped in the freezer, so it’s available in its most flavorful form. Then I cut off what I need to grate for dishes like this.
And if this has put you in the mood for some more practical dishes using rotisserie chicken, consider taking a look at Asian Chicken Salad, Broccoli & Chicken Alfredo Stuffed Shells, or Smothered Skillet Chicken Burritos.
Spicy Peanut Noodles
Ingredients
Sauce:
- 2 Tablespoons honey or maple syrup
- 1/2 cup creamy peanut butter softened in microwave if needed
- 1/3 cup low sodium soy sauce
- 1-2 Tablespoons sriracha sauce or Gochujang
- 2 Tablespoon vinegar ideally rice wine
- 1/2 cup warm water
- 2 Tablespoon lime juice
Noodles:
- 2 Tablespoon toasted sesame oil
- 2 cup carrots sliced on the diagonal about ¼ inch thick
- 3 cups broccoli florets chopped smallish to cook quickly
- 1 bell pepper thinly sliced
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger or sub ½ teaspoon dried powdered
- 1-2 chicken breasts 1-1/12 pounds, cut into cubes or leftover cooked rotisserie chicken, cubed
- 8 ounces thin rice noodles or other pasta of your choice
Instructions
- In a large microwave safe vessel (I like a 4 cup measuring cup), whisk together sauce ingredients. If they aren’t blending, microwave for a few seconds then re-whisk, repeating until blended.
- Cook the noodles per package directions.
- Heat the oil in a large skillet, braiser, or wok. Add the carrots and raw chicken, if using (omit for pre-cooked chicken) and cook, stirring periodically, until the carrots are still a bit crunchy and the chicken is cooked through.
- Add the broccoli florets, red pepper, minced garlic and grated ginger and cook until the vegetables are almost tender with a slight crunch. Add in the pre-cooked chicken if using and heat until warm..
- Add the drained pasta and the peanut sauce and stir until well mixed.
- Garnish as desired.
Nutrition
Updated from the original published Sept 15, 2016.
Looks AMAZING!!!! Inger and what a GREAT idea to double up on those flavors:)
Thank you so much for sharing and thank you for the sweet words on my blog:) Don’t you worry, if I am ever in your neck of the woods, I’ll let you know:) Thanks again, Inger…
So good to hear from you Louise. I have been thinking of you and hope you are doing something super fun in your new life. Keep in touch!
What a fun twist on spicy peanut noodles! We have all the ingredients to make this happen over the weekend, Inger! Can’t wait!
Yes, regular ingredients was one of the attractions for me too, David. Just remember the extra sauce if you have leftovers!
double the sauce, double the pleasure! thanks for the shout-out, i’m glad you found an equally delicious way to use the sauce! 🙂
Thanks for the inspiration Grace!