These quick, easy and delicious peanut noodles with noodles and vegetables, all in a spicy peanut sauce. A great weeknight meal.
Why I love these peanut noodles with chicken
When it comes to a quick and easy dinner, noodles are a regular go-to for me and spicy peanut noodles are a favourite. A quick and easy noodle stir fry is also a great way to clean up odds and end of vegetables or cooked, leftover meat.
Adding chicken to the noodles and vegetables makes it a little heartier and adds a protein to the mix.
I love that you can use what you have around for the noodles, then grab whatever vegetables you have around and throw them in the pan as well. Pour the easy peanut sauce over-top and cook a few minutes more, then you’re ready to enjoy.
Ingredients and Substitutions
Noodles – For the quickest dinner, go for noodles that only need to soak in hot or boiling water before using, such as shelf-stable or frozen udon, ramen or chow mein noodles or thin rice noodles. Simply soak until tender, from just a couple of minutes up to 20-25 minutes, depending on the noodle.
Assorted Vegetables – Use whatever vegetables you have around for this dish. Some good options are carrots, broccoli, green onion, bell pepper, spinach, cabbage and/or bean sprouts. To keep this dish quick and easy, cut longer cooking vegetables, such as carrots, into very small pieces such as matchsticks, or use spiralized carrots (chopped into smaller pieces, if necessary), which is not only easier and quicker to prepare, but will cook much more quickly.
Chicken – You can use either boneless chicken thighs or boneless chicken breasts. Left-over cooked chicken works or chicken from a rotisserie chicken. For a vegetarian dish, just skip the chicken or replace with tofu, if you like.
Creamy peanut butter – I find creamy, regular peanut butter works best. You could use crunchy if you prefer. I haven’t tested this dish with natural peanut butter. It may change the consistency of the sauce somewhat, so you may need to add more liquid to the pan.
Asian Chili Garlic Sauce – This is the “spicy” part. Control the heat of the dish by adjusting the amount of Asian Chili Garlic Sauce you add. I find a nice, rounded tablespoon about right. You could also use Sambal Oelek, but it is spicier, so start with just a teaspoon and go from there. Sriracha is an option, though I find, while you get the heat, you don’t really get the nice flavours of the other sauces.
- If your noodles get thick and sticky, add a splash of hot water to the pot and toss to loosen.
- You can replace the water in the sauce with chicken broth, if you like, for even more flavour.
Get the Recipe: Spicy Peanut Noodles with Chicken
- 14 oz Asian noodles, see Note 1
- 2 cups assorted fresh vegetables, spiralized carrot, sliced cabbage, spinach, green onion, sliced bell pepper
- 2 chicken breasts, boneless, skinless, cut into bite-sized pieces *See Note 2
- Cooking oil
Spicy Peanut sauce:
- 1/2 cup creamy peanut butter, *See Note 3
- 1/2 cup water, or See Note 4
- 2 Tablespoon soy sauce, low sodium recommended
- 2 teaspoon rice wine vinegar, seasoned or unseasoned
- 2 teaspoon sesame oil
- 2 teaspoon ginger paste, or 1 tsp minced fresh ginger
- 2 Tablespoon brown sugar, or 1 Tbsp honey
- 1 Tablespoon Asian Chili Garlic Sauce, plus more to taste
- Additional sliced green onion sliced
- 2-3 Tablespoon chopped peanuts, optional
- Soak your noodles in boiling or very hot water to soften. Depending on the type of noodle, it will take anywhere from 5 minutes to 25 minutes. Refer to the package directions for guidance on timing. Drain well before adding to the pan.
- Prepare the sauce by whisking together all the sauce ingredients in a small bowl. Set aside.
- Heat a large skillet or wok over high heat on the stove-top. Add a splash of oil to the hot pan. If using fresh chicken, add to the pan and cook, stirring, until it is cooked through. Remove to a plate. Add a bit more oil to the pan. Add the assorted vegetables and cook, stirring, until just tender. Return the chicken to the pan. Add the soaked noodles and cook, stirring, about 30 seconds, to cook off any water. Add the sauce and toss to combine. Cook until the sauce is warmed and nicely coats the noodles.
- Serve immediately, topped with additional sliced green onion and chopped peanuts, if desired.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!