Spicy Peanut Chicken Noodles
In the mood for a little bit of Asian food? I’ve got just the thing for you! This spicy peanut chicken noodle dish is loaded with tasty morsels of chicken, crunchy veggies and soft rice noodles, all wrapped up in a rich and spicy peanut sauce.
Next time you’re in the mood for Asian take-out, instead of reaching for the phone, try whipping up these Spicy Peanut Chicken Noodles! You won’t be sorry, I swear!
Not only does this dish come together fairly quickly — probably as quick as it would take the delivery guy to get to your door — it’s also just as tasty, if not more, AND good for you too!
The step that takes the longest, really, would be to soak the rice noodles in hot water. So you’ll want to do that first, according to the directions on the package. Depending on the variety and thickness of the rice noodles that you choose to use, this will take anywhere between 10 and 25 minutes.
While the noodles are soaking, combine all the ingredients for the spicy peanut sauce in a bowl (see recipe card below for all the details) and whisk thoroughly until well blended.
Then, heat a few tablespoons of olive oil (or any other cooking oil of your choice) in a wok set over high heat. Once hot, add the chicken, sprinkle with a little bit of salt and cook for about 5 minutes, until golden and cooked through.
Add the green onions and saute them for about 30 seconds…
You will then want to add the broccoli, bean sprouts, snow peas and chili peppers and continue cooking for 1 or 2 minutes, until the veggies are slightly softened.
Bird’s eyes chili peppers are cute and tiny and might look fairly inoffensive, but beware! They are actually pretty hot and 2 of them will add a significant amount of heat to the dish. If you are intolerant to heat, you might want to use just one, or even totally leave them out… and if you wanted to add the kick but couldn’t locate fresh bird’s eyes, you could always use the dry version, or even replace them with chili pepper flakes!
Now fish the soaked noodles out of the water, either with your hands (the water shouldn’t be too hot for that really) or with the help of a pair of kitchen tongs, and add them directly to the wok.
Continue cooking, tossing almost continuously, until the noodles are cooked to your liking, about 3 minutes…
Now time to add the spicy peanut sauce…
…followed by the roasted peanuts.
All that’s left to do now is give everything a good toss until all the ingredients are well combined, then serve without delay!
I’m sure that you’ll agree with me: this was very well worth ditching the delivery guy!
Spicy Peanut Chicken Noodles
- Soak the rice noodles in hot water, per directions on package.
- Meanwhile, combine all the ingredients for the sauce in a bowl and whisk together thoroughly until well blended.
- Then, heat a few tablespoons of olive oil in a wok set over high heat. Once hot, add the chicken, sprinkle with a little bit of salt and cook for about 5 minutes, until golden and cooked through.
- Add green onions and saute for about 30 seconds, then add the broccoli, bean sprouts, snow peas and chili peppers and continue cooking for 1 or 2 minutes, until slightly softened.
- Fish the soaked noodles out of the water and add them directly to the wok; continue cooking, tossing almost continuously, until the noodles are cooked to your liking. Add the sauce and peanuts and toss to combine, then serve without delay.
*Editor’s Note: This post was originally published in February of 2011 and has since been completely revamped and updated for better readability and with better pictures. A few minor modifications to the original recipe may also have been made.