Peanut Noodles with Chicken

This is one of my favorite cold noodle dishes. So easy, especially when you’re short for time, and it is utterly delicious. Cook the spaghetti or lo mein noodles, drain them, rinse with cold water, and toss them with the peanut sauce while they’re still slightly warm so they absorb the flavor. The sauce is peanut butter, soy sauce, rice vinegar, sesame oil, honey, lime, garlic, and sriracha, whisked together raw.

Toss in shredded cooked chicken, julienned cucumber and carrots, sliced bell pepper, and green onions. It eats well straight from the fridge and it packs for lunch. Leftovers are good for two days; the noodles firm up a bit overnight but a splash of soy sauce and a toss loosens them back up.

How to Make Chicken Peanut Noodles:

Cook the noodles according to package directions. Drain, rinse under cold water, and toss with a drizzle of sesame oil to prevent sticking.

Make the peanut sauce: whisk together peanut butter, soy sauce, rice vinegar, sesame oil, sriracha, honey, lime juice, garlic, and ginger. Add warm water a tablespoon at a time until the sauce is pourable and smooth.

In a large bowl, toss the cold noodles with the peanut sauce until every strand is coated.

Add the shredded chicken, cucumber, carrot, bell pepper, and most of the green onions. Toss to combine.

Serve topped with chopped peanuts, remaining green onions, and fresh cilantro. Squeeze extra lime over the top.

Peanut Noodles with Chicken

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4.5 from 4 reviews

• Author: Kalle Bergman
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Peanut noodles with chicken is the cold noodle dish that tastes amazing when you’re short for cooking time. Thin noodles tossed in a creamy, spicy peanut sauce with shredded chicken, crunchy vegetables, and a squeeze of lime. The sauce is nutty, tangy, a little sweet, and with enough chili heat to make your lips tingle. This works warm or straight from the fridge the next day.

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Ingredients

Units USM Scale 1x2x3x

• 12 ounces thin spaghetti or lo mein noodles
• 2 cups cooked chicken, shredded
• 1 large English cucumber, julienned
• 1 large carrot, julienned
• 1 red bell pepper, thinly sliced
• 4 green onions, sliced
• 1/3 cup chopped roasted peanuts
• Fresh cilantro for garnish
• 1/2 cup creamy peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sriracha
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 to 4 tablespoons warm water

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Instructions

1. Cook the noodles according to package directions. Drain, rinse under cold water, and toss with a drizzle of sesame oil to prevent sticking.
2. Make the peanut sauce: whisk together peanut butter, soy sauce, rice vinegar, sesame oil, sriracha, honey, lime juice, garlic, and ginger. Add warm water a tablespoon at a time until the sauce is pourable and smooth.
3. In a large bowl, toss the cold noodles with the peanut sauce until every strand is coated.
4. Add the shredded chicken, cucumber, carrot, bell pepper, and most of the green onions. Toss to combine.
5. Serve topped with chopped peanuts, remaining green onions, and fresh cilantro. Squeeze extra lime over the top.

Notes

• The sauce thickens as it sits. Add a splash of warm water before serving leftovers to bring it back to a pourable consistency.
• Rinsing the noodles under cold water is essential here — it stops the cooking, washes off excess starch, and gives them a firm, chewy texture for a cold noodle dish.
• Rotisserie chicken is the fastest path to shredded chicken here, but leftover grilled or poached chicken works equally well.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Cuisine: Asian-American

Nutrition

• Serving Size: 1 serving
• Calories: 560
• Sugar: 10
• Sodium: 780
• Fat: 22
• Carbohydrates: 54
• Fiber: 4
• Protein: 32
• Cholesterol: 65