Description

These Spicy Peanut Noodles are a quick and flavorful dish with a kick! Tender chicken, chewy noodles, and crisp vegetables are coated in a creamy, spicy peanut sauce. It’s an easy and satisfying recipe that’s perfect for a weeknight dinner or a casual lunch.

Ingredients

Units Scale

12 ounces Asian noodles (udon, soba, or rice noodles)
2 tablespoons toasted sesame oil
3/4 pound boneless, skinless chicken breast, cut into thin strips
5 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 medium red bell pepper, sliced
Sauce:
- 1/2 cup low-sodium soy sauce
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 2 tablespoons gochujang (Korean chili paste)
- 1/2 cup smooth peanut butter
- 1/4 – 1/2 cup water
Toppings:
- Fresh basil leaves
- Lime wedges
- Crushed peanuts (optional)

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Instructions

Cook Noodles: Cook noodles according to package directions.
Make Peanut Sauce: In a bowl, whisk together peanut butter, gochujang, rice vinegar, honey, soy sauce, and water until smooth.
Cook Chicken and Vegetables: Heat sesame oil in a skillet or wok. Cook chicken until no longer pink. Add garlic and ginger; sauté until fragrant. Add bell pepper and cook until tender-crisp.
Combine and Serve: Remove from heat. Add cooked noodles and peanut sauce to the skillet. Toss to coat. Garnish with basil and serve with lime wedges and crushed peanuts (optional).

Notes

Slice chicken thinly for even cooking and optimal flavor.
Use fresh garlic and ginger for the best flavor.
The noodles will absorb most of the sauce as they sit.
Store leftovers in the refrigerator for up to 3-4 days. Reheat in the microwave or a skillet.
You can freeze leftovers, but the quality may be affected.

Nutrition

Serving Size: ¼ of recipe
Calories: 600
Sugar: 20g
Sodium: 1200mg
Fat: 30g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 5g
Protein: 30g
Cholesterol: 60mg