Peanut noodles are a cold noodle dish. Cook the spaghetti or lo mein noodles, drain them, rinse with cold water, and toss them with the peanut sauce while they’re still slightly warm so they absorb the flavor. The sauce is peanut butter, soy sauce, rice vinegar, sesame oil, honey, lime, garlic, and sriracha, whisked together raw.
Toss in shredded cooked chicken, julienned cucumber and carrots, sliced bell pepper, and green onions. It eats well straight from the fridge and it packs for lunch. Leftovers are good for two days; the noodles firm up a bit overnight but a splash of soy sauce and a toss loosens them back up.
Peanut Noodles with Chicken
Total Time: 25 minutes
Yield: 4 servings 1x
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Description
Peanut noodles with chicken are the cold noodle dish that tastes like the best thing you have ever eaten on a hot summer night. Thin noodles tossed in a creamy, spicy peanut sauce with shredded chicken, crunchy vegetables, and a squeeze of lime. The sauce is the thing — nutty, tangy, a little sweet, and with enough chili heat to make your lips tingle. This works warm or straight from the fridge the next day.
Ingredients
Units
- 12 ounces thin spaghetti or lo mein noodles
- 2 cups cooked chicken, shredded
- 1 large English cucumber, julienned
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 4 green onions, sliced
- 1/3 cup chopped roasted peanuts
- Fresh cilantro for garnish
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 to 4 tablespoons warm water
Instructions
- Cook the noodles according to package directions. Drain, rinse under cold water, and toss with a drizzle of sesame oil to prevent sticking.
- Make the peanut sauce: whisk together peanut butter, soy sauce, rice vinegar, sesame oil, sriracha, honey, lime juice, garlic, and ginger. Add warm water a tablespoon at a time until the sauce is pourable and smooth.
- In a large bowl, toss the cold noodles with the peanut sauce until every strand is coated.
- Add the shredded chicken, cucumber, carrot, bell pepper, and most of the green onions. Toss to combine.
- Serve topped with chopped peanuts, remaining green onions, and fresh cilantro. Squeeze extra lime over the top.
Notes
- The sauce thickens as it sits. Add a splash of warm water before serving leftovers to bring it back to a pourable consistency.
- Rinsing the noodles under cold water is essential here — it stops the cooking, washes off excess starch, and gives them a firm, chewy texture for a cold noodle dish.
- Rotisserie chicken is the fastest path to shredded chicken here, but leftover grilled or poached chicken works equally well.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Category: Main Course
Cuisine: Asian-American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 10
- Sodium: 780
- Fat: 22
- Carbohydrates: 54
- Fiber: 4
- Protein: 32
- Cholesterol: 65
Frequently Asked Questions
Can I make substitutions to the ingredients?
You can make reasonable substitutions, but they will affect the final dish. Similar proteins usually work fine, and most vegetables can be swapped for others in the same family. However, core flavoring ingredients like specific spices, herbs, or aromatics should generally stay as written if you want the dish to taste like it is supposed to.
Can this be made ahead of time?
This recipe works well for meal prep. You can make it ahead and store it in the fridge for 3-4 days. The flavors often improve after a day as they have time to meld. Reheat gently and add a splash of liquid if needed.
Can I scale this recipe up or down?
This recipe yields 4 servings. You can scale it up or down as needed by adjusting all ingredients proportionally. If you are making a much larger batch, you may need to work in batches for any steps that involve browning or searing, as overcrowding the pan will cause steaming instead of proper caramelization.
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