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Spicy Peanut Noodles With Chicken

Updated Published May 17, 2017 By 2 CommentsThis post may contain affiliate links.

Summary:
This delicious Asian-inspired noodle dish consists of tender shredded chicken, an irresistible peanut butter sauce, and thin spaghetti noodles. It's an easy throw-everything-together recipe that can be served for dinner or a make-ahead lunch.
stirring peanut noodles in a black pan

Spicy Peanut Noodles With Chicken

5 from 2 votes
Prep: 10 minutes
Cook: 30 minutes
Yield: 5 servings

INGREDIENTS

  • 8 ounces spaghetti pasta, broken in half
  • 1.5 pounds chicken breasts, cooked and shredded (Note 1)
  • 6 ounces persian cucumbers, cut into strips or half moons
  • 1 orange bell pepper, thinly sliced
  • 2 scallions, sliced

Peanut Sauce:

  • 1/2 cup peanut butter (Note 2)
  • 1/3 cup water
  • 3 tablespoons sriracha (Note 3)
  • 3 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 5 cloves garlic, minced

INSTRUCTIONS

  • Cook Spaghetti: Cook spaghetti noodles according to package directions. Drain, then toss with a drizzle of cooking oil to prevent sticking. Set aside.
  • Make Sauce: Add all peanut sauce ingredients to saucepan. Stir over medium-low heat until sauce is smoothly mixed. Remove from heat, and set aside.
  • Combine & Serve: Heat 4-quart or larger pan over medium heat. Add bell pepper, cooking for a few minutes, stirring occasionally. Add cucumbers, chicken, and spaghetti, stirring them together. Pour peanut sauce on top. Carefully stir all ingredients together until well-coated with sauce. Garnish with sliced scallions and serve immediately (Note 4).

NUTRITION

Makes 5 Servings
Amount Per Serving:
Calories 640 (36% from fat)  
Total Fat 25g 39%
   Saturated Fat 5g 23%
Cholesterol 116mg 39%
Sodium 960mg 40%
Net Carb 41.5g  
Total Carb 46.5g 15%
   Dietary Fiber 5g 19%
   Sugars 6.5g  
Protein 56g  
Vitamin A 10% · Vitamin C 83% · Calcium 7% · Iron 22%

PHOTOS

stirring peanut noodles in a black pan
overhead view of peanut noodles with shredded chicken
close up view of peanut noodles
overhead view of peanut noodles served in a white bowl
close up view of peanut noodles and shredded chicken

NOTES & TIPS

(1) Shredded Chicken. For convenience, I often buy pre-shredded chicken at my Kroger supermarket by the brand Del Real. You can also get shredded meat from rotisserie chicken or leftover cooked chicken from previous meals. Or you can buy raw chicken, cook it any way you prefer — pan sear, slow cook, pressure cook, grill, or bake — and shred it. If you use a slow cooker, cook them on high for 4 hours or on low for 8 hours. Sometimes I add a drizzle of soy sauce over the raw chicken so that it doesn’t get too dry in the slow cooker. It will be very easy to shred after cooking. You can do this a day ahead of time, and refrigerate the shredded chicken until ready to use.
(2) Peanut Butter. Either creamy or crunchy. I use natural salted peanut butter, without any extra flavors or add-ins, and unsweetened. Natural peanut butters typically have some separation at room temperature, so stir up the jar of peanut butter before measuring out the amount to use.
(3) Sriracha. I use the brand Huy Fong. You can substitute with another chili garlic sauce or your favorite hot sauce.
(4) Serving. Enjoy this noodle dish with an Asian cucumber salad, chicken satay, or lettuce wraps.

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About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.

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newest oldest most voted
Molly

This was so delicious. Will make again!!

Vote Up0Vote Down  Reply
1 year ago
rob rydell

Good, easy to make and easy to adapt to a larger or smaller crowd.

Vote Up0Vote Down  Reply
6 years ago
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