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
Ingredients
- 10 oz rice noodles
- 1-2 tbsp extra virgin olive oil
- 2 medium boneless skinless chicken breasts, cut into bite size chunks
- 3 green onions, sliced
- 1 broccoli crown, cut into tiny florets
- 1 cup bean sprouts
- 20 snow peas
- 2 bird’s eye chili peppers*, finely chopped
- 1/2 cup roasted peanuts
For the sauce
- 1/4 cup all natural peanut butter
- 1/4 cup water
- 3 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 2 tbsp tamari
- 1 tbsp honey
- 1 tbsp sambal oelek, adjust quantity to fit your tolerance to heat
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
Instructions
- 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.
Notes
Nutrition
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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*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.
5 Comments on “Spicy Peanut Chicken Noodles”
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
Awww! Thank you so much Jaime, you have so made my day! 🙂 I’m real happy my recipes are working for you! Which ones did you try?
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.
Thanks much Ika! Glad to be a source of inspiration! 😀
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!
This is a great one Sonia, thanks!