Julie Clark
Updated:
Noodles with Peanut Sauce and Chicken
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A delicious mix of flavors in our easy noodles with peanut sauce recipe! Tender chicken and fresh veggies covered in a homemade peanut sauce.
In the business of daily life, finding a satisfying meal that is both simple to prepare and packed with flavor can feel like a challenging. This Noodles with Peanut Sauce and Chicken recipe is the answer to both of those problems.
This peanut noodles recipe is not only a blend of unique flavors, but also a life-saver if you have limited time. In only 30 minutes, you can have a meal that brings together savory chicken, sweet red peppers and carrots, all coated in a homemade peanut sauce that rivals any take-out restaurant.
About these Noodles with Peanut Sauce:
- Flavor: This chicken peanut noodle dish has tangy, sweet, and salty flavors, perfectly balanced by the warm nuttiness of the homemade peanut sauce. The fresh cilantro and green onion add fresh flavor.
- Texture: The combination of tender chicken, noodles, and lightly sautéed vegetables offers the perfect medley of textures.
- Method: This recipe cooks in one skillet on the stovetop. It’s not a one pot meal because you’ll have to cook the noodles separately, but it is still an easy cleanup.
What are peanut noodles?
Peanut noodles are popular in many Asian cultures (such as Chinese and Thai) and have many different names. We visited Togo in 2024 and had an amazing spicy “Peanut Sauce” there that we are still craving. In the Western world, we call noodles with peanut sauce “peanut noodles”. Our recipe has simple-to-get ingredients so you can enjoy this at home.
The noodles with peanut sauce can have varying additions such as vegetables, tofu or edamame. I either make them with no meat or with chicken. Both ways are delicious.
Ingredients
- Chicken: This recipe calls for chicken but feel free to use your favorite protein like tofu, pork or beef.
- Noodles: Linguine or rice noodles make for great options for this dish but spaghetti or other long pasta can also be used. Use rice noodles for gluten free or ramen noodles in a pinch.
- Lime juice: If I’m out of lime juice, I use lemon juice. I do prefer lime though so I suggest making it with lime first.
- Peanut Butter: I’ve not tried this with natural peanut butter, but it would probably work.
- Peanuts. For some extra flavor, pop the peanuts onto the skillet and heat them for a couple of minutes to add that delicious roasted flavor to them.
How to Make Noodles with Peanut Sauce and Chicken
- Prepare the noodles. Cook the noodles according to the package instructions. Drain and set aside.
- Sear the chicken. Slice the chicken breasts in half lengthwise so that they are thinner cuts. Heat the oil in a large skillet over medium heat. Add the chicken and cook until each side has a nice brown sear, about 3-5 minutes per side, depending on the thickness of the chicken. Remove the chicken from the skillet and slice into strips. Set aside.
- Sauté the veggies. In the same skillet, add the bell pepper and carrot. Cook until the vegetables are tender, about 3-5 minutes.
- Make the sauce. In a small bowl, whisk together the sauce ingredients: softened peanut butter, soy sauce, fresh lime juice, brown sugar, sesame oil, garlic, red pepper flakes, water and salt until evenly combined. (If the peanut butter is warmed and slightly runny, it will whisk in with the other ingredients well.)
- Assemble. Add the cooked noodles and chicken to the skillet with the vegetables. Pour the peanut sauce over the top and toss everything together until the noodles and chicken are coated in the sauce.
- Garnish. Serve hot, garnished with green onions, cilantro, and chopped peanuts. Don’t skip that part. The freshness pairs so well with the rich peanut butter.
like it spicy?
For extra spice, drizzle with chili oil in serving. It’s delicious!
Recipe Varitions
- Use gluten-free pasta for a gluten free main dish.
- Make it vegan friendly by leaving out the chicken.
What to Serve with Peanut Noodles
Here are a few ideas:
- Vegetable Stir-fry: A quick stir-fry of your favorite vegetables such as bok choy, mushrooms, or snap peas can add a healthy, crunchy side to your meal.
- Spring Rolls: Both fresh and fried spring rolls make a delightful companion to peanut noodles.
- Asian-inspired salads: A light cucumber salad, a tangy Asian slaw, or a Thai mango salad would complement the rich flavors of the peanut noodles.
- Dumplings or Potstickers: These tasty bites can be a great addition to round out the meal.
Storage Instructions
Here’s how to store leftovers:
- Cool the noodles: Allow the peanut noodles to cool completely before storing them. This will stop the noodles from continuing to cook and possibly becoming mushy.
- Use airtight containers: Once cooled, transfer the noodles to an airtight container. This will help preserve the flavor and prevent the noodles from drying out.
- Refrigerate: Place the container in the refrigerator.
- Eat within a few days: Leftover noodles with peanut sauce are best eaten within 3-4 days for the best taste and safety.
To reheat, you can use a microwave or stovetop. If the noodles seem a little dry, try adding a small amount of water or broth to help rehydrate them. Please note that the noodles could absorb some of the sauce while stored in the refrigerator, altering the texture slightly upon reheating.
Other Recipes to Love
- peanut butter cake
- Bob Evans chicken and noodles
- chicken noodle soup with whole chicken
- lemon basil chicken noodle soup
- taco soup with noodles
You may also love our Thai coffee creamer and teriyaki chicken thighs!
Noodles with Peanut Sauce and Chicken
A delicious mix of flavors in our easy noodles with peanut sauce recipe! Tender chicken and fresh veggies covered in a homemade peanut sauce.
Servings 4
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Ingredients
Ingredients:
- 8 ounces linguine or rice noodles
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts
- 1 red bell pepper thinly sliced
- 1 small carrot peeled and shredded
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts use low sodium or unsalted peanuts
For the sauce:
- 1/2 cup creamy peanut butter warmed slightly
- 1/4 cup low sodium soy sauce
- 1/4 cup lime juice fresh squeezed
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 garlic cloves minced
- 1/2 teaspoon red pepper flakes or more for a spicy kick
- 1/4 cup water
- 1/4 teaspoon salt optional, to taste
Instructions
- Cook the noodles according to the package instructions. Drain and set aside. 8 ounces linguine
- Slice the chicken breasts in half lengthwise so that they are thinner cuts. Heat the oil in a large skillet over medium heat. Add the chicken and cook until each side has a nice brown sear, about 3-5 minutes per side, depending on the thickness of the chicken. Remove the chicken from the skillet and slice into strips. Set aside 2 boneless skinless chicken breasts, 2 tablespoons olive oil
- In the same skillet, add the bell pepper and carrot. Cook until the vegetables are tender, about 3-5 minutes. 1 red bell pepper, 1 small carrot
- In a small bowl, whisk together the softened peanut butter, soy sauce, lime juice, brown sugar, sesame oil, garlic, red pepper flakes, water and salt until evenly combined. (If the peanut butter is warmed and slightly runny, it will whisk in with the other ingredients well.) ½ cup creamy peanut butter,½ cup creamy peanut butter ¼ cup low sodium soy sauce, ¼ cup lime juice, 1 tablespoon brown sugar, 1 tablespoon sesame oil, 2 garlic cloves, ½ teaspoon red pepper flakes, ¼ cup water, ¼ teaspoon salt
- Add the cooked noodles and chicken to the skillet with the vegetables. Pour the peanut sauce over the top and toss everything together until the noodles and chicken are coated in the sauce.
- Serve hot, garnished with green onions, cilantro, and chopped peanuts. ¼ cup chopped green onions, ¼ cup chopped cilantro, ¼ cup chopped peanuts
Notes
This recipe has a lot of potentially salty ingredients. Use low sodium soy sauce and unsalted peanuts to be sure it is not too salty. I also leave out the added salt and let those who want it add during serving.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 4, with 1 serving being ¼ of the noodles. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 656kcal | Carbohydrates: 60g | Protein: 31g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 803mg | Potassium: 808mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3708IU | Vitamin C: 46mg | Calcium: 66mg | Iron: 3mg
