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

overhead view of peanut noodles with shredded chicken

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.

Spicy Peanut Noodles With Chicken