These quick, easy and delicious peanut noodles combine Asian noodles with chicken, vegetables and a spicy peanut sauce. A great weeknight meal.

spicy peanut noodles in a cast iron wok

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. .

For this easy dinner recipe, noodles combine with an assortment of vegetables, a bit of chicken and a spicy peanut sauce. Use what you have around for the noodles, though for the quickest and easiest meal, go for noodles that require only a soaking in hot water, such as udon, ramen or thin rice 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.


  • Asian Noodles
  • Assorted Vegetables
  • Chicken

For the sauce, you will need …

  • Creamy peanut butter
  • Water
  • Soy sauce
  • Rice wine vinegar
  • Sesame oil
  • Ginger paste – or minced fresh ginger
  • Brown sugar – or honey
  • Asian Chili Garlic sauce

See the Tips section below for some ingredient options and substitution suggestions.

For serving …

  • More green onion
  • Chopped peanuts


  • 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.
  • 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.
  • 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.
  • You can replace the water in the sauce with chicken broth, if you like, for even more flavour.
  • For a vegetarian dish, just skip the chicken or replace with tofu, if you like.
  • 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.

spicy peanut noodles in a cast iron wok

spicy peanut noodles in a cast iron wok

Get the Recipe: Spicy Peanut Noodles with Chicken

A quick and easy noodle dish, with noodles, vegetables and chicken, all cooked in a spicy peanut sauce. Great use for leftover cooked chicken.
4.86 stars from 7 ratings
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
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 Tbsp soy sauce, low sodium recommended
  • 2 tsp rice wine vinegar, seasoned or unseasoned
  • 2 tsp sesame oil
  • 2 tsp ginger paste, or 1 tsp minced fresh ginger
  • 2 Tbsp brown sugar, or 1 Tbsp honey
  • 1 Tbsp Asian Chili Garlic Sauce, plus more to taste

For Garnish:

  • Additional sliced green onion sliced
  • 2-3 Tbsp 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
Author: Jennifer
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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