Quick, easy and delicious spicy chicken peanut noodles with vegetables, all in a spicy peanut sauce. A great weeknight meal.

Why I love these chicken and peanut butter noodles

  • 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 ends of vegetables or cooked, leftover meat.
  • Adding chicken to the noodles and vegetables makes it a little heartier and adds 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 overtop 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 it 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 that while you get the heat, you don’t really get the nice flavours of the other sauces.

spicy peanut noodles in a cast iron wok


  • 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.

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peanut noodles with chicken in wok with large spoon

Get the Recipe: Spicy Peanut Noodles with Chicken

Quick, easy and spicy peanut noodles with chicken and vegetables. A Great use for leftover cooked chicken and a perfect weeknight meal.
4.89 stars from 9 ratings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings


  • 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

For Garnish:

  • 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.


1. I love to use shelf-stable udon noodles (the ones in the individual vacuum-packed packages. Use 2 or 3 of the individual packages. Frozen noodles are also great, ramen, or thin rice noodles. In all cases, I soak in boiling (or very hot) water until tender, before adding to the pan. The length of time to soak will vary depending on the noodles, anywhere from 2 minutes to 25 minutes. Just do a quick taste test to be sure they are softened to al dente.
2. This dish is a great use for left-over cooked chicken. Simply dice it up and toss it in the hot pan. Or you can skip the chicken entirely, if you like. Still delicious and vegetarian, too.
3. I haven’t tested this recipe with natural peanut butter. I suspect it will work, though it may need additional liquid to loosen up the sauce.
4. You can replace the water with chicken broth if you like, for even more flavour.
Cuisine: Asian
Course: Main Course
Serving: 1serving, Calories: 533kcal, Carbohydrates: 46g, Protein: 40g, Fat: 22g, Saturated Fat: 4g, Cholesterol: 72mg, Sodium: 1318mg, Potassium: 851mg, Fiber: 6g, Sugar: 16g, Vitamin A: 10726IU, Vitamin C: 5mg, Calcium: 46mg, Iron: 1mg
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