A quick and easy noodle dish, with noodles, vegetables and chicken, all cooked in a spicy peanut sauce. Great use for leftover cooked chicken.
14ozAsian noodlessee Note 1
2cupsassorted fresh vegetablesspiralized carrot, sliced cabbage, spinach, green onion, sliced bell pepper
2chicken breastsboneless, skinless, cut into bite-sized pieces *See Note 2
Spicy Peanut sauce:
1/2cupcreamy peanut butter*See Note 3
1/2cupwateror See Note 4
2Tbspsoy saucelow sodium recommended
2tsprice wine vinegarseasoned or unseasoned
2tspginger pasteor 1 tsp minced fresh ginger
2Tbspbrown sugaror 1 Tbsp honey
1TbspAsian Chili Garlic Sauceplus more to taste
Additional sliced green onion sliced
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.