Spicy Peanut Chicken Noodles

I got this inspiration today and really, I wanted to try this dish with Soba noodles, but I didn’t have any at home and had no luck finding them at my local grocery store on my way back from work. So I had to settle for rice noodles instead. I think they were a good alternative, if not better. Mind you, I’ve never tried soba noodles, so I can only imagine what they would’ve tasted like. I can’t tell for sure that they wouldn’t have been a better option. Guess I will have to try it.

Next time I pass by the little Asian market near my parent’s house, I will make sure to pay them a little visit and stock up on them… and a few other things, of course! Can’t go to that market without coming out with my hands full of bags. What can I say, I love Asian food!  And tonight’s dish sure was satisfying!

(serves 3-4)


  • ¼ cup (75g) all natural peanut butter
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tbsp tamari soy sauce
  • ½ cup water
  • 1 tbsp honey
  • 2 tbsp mirin
  • 1 tbsp sesame oil
  • 2 tbsp rice vinegar
  • ½ tsp sambal oelek (or more, if you like it spicier!)
  • 2 boneless skinless chicken breasts, diced
  • 1 onion, diced
  • 1 broccoli, cut into florets
  • 2 red thai peppers, finely chopped
  • Salt and pepper to taste
  • 250g – 300g Rice noodles (I used the large variety, but really, you can use any noodle you like. Even soba, if you’re lucky enough to have them on hand!)


  • Unsalted peanuts, toasted
  • Red thai peppers, finely chopped
  • Green onions, sliced


  • Cook noodles per package directions
  • Meanwhile, combine all ingredients for the sauce in a bowl and whisk together thoroughly until well blended.
  • Coat a skillet with cooking spray and heat over medium-high heat. When pan is hot, add chicken, sprinkle with salt and pepper and cook for 5 minutes, then turn each piece to cook the other side. Add onion, stir and cook for 2-3 minutes, until golden, then add broccoli and give it a couple of minutes to cook before adding sauce.
  • Toss in cooked noodles. Stir to combine (add some of the noodle cooking water if necessary) and serve immediately.
  • Garnish with peanuts, green onions and thai peppers, if desired.
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  1. says

    Just thought I would let you know I love your blog – have made a couple of your recipes now, and they both turned out great – just finished making this peanut sauce for an asian noodle dish – delish – thanks for the inspiration

  2. ika says

    Hello! I found your blog via foodgawker and loving it. Your recipes seem delicious for such healthy cooking. I am only recently turning to healthy eating and obsessively searching for inspirations on the web :)..Definitely gonna try some (or many) of your recipes. I notice you use sambal oelek in some recipes..well I’m from Indonesia, where sambal oelek is originated. We don’t have the bottled version sold here, we make it from scratch and it’s a staple, used like salsa to spice up meals.

    • says

      Thanks much Ika! Glad to be a source of inspiration! :D

      I’m real surprised to hear that you don’t have bottled Sambal Oelek in the very region where it is originated! I guess you make it from scratch in large quantities and make your own bottled version? I’m real happy to have discovered that amazing sauce a few years ago. Whenever I want some heat, I turn right to it! It has so much flavor, it does much more than just adding a little kick!

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