Chicken Peanut Noodles

We LOVE peanut noodles. We've made them many times for Fat Fridays and never get sick of them. It's a great excuse to eat pasta for lunch because you're generally adding a bunch of fabulous veggies so you can pretend it's health food.

Chicken Peanut Noodles

servings: 4
time: 30 minutes


Peanut sauce:
1/4 cup smooth peanut butter
1 clove minced garlic
1 Tbsp sesame oil
2 Tbsp soy sauce
2 tsp brown sugar
1 Tbsp sriracha
1 Tbsp chili paste
2 Tbsp lime juice
6 Tbsp coconut milk (full fat)
2 Tbsp water
1/4 tsp salt

Noodles & veggies:
5 packs ramen noodles, with flavor packs discarded
2 cups chopped red cabbage
2 cups chopped green cabbage
2 carrots, very thinly sliced
1/4 tsp salt
2 scallions, sliced

Spicy chicken:
12 oz chicken breast, cut into bite-sized chunks
salt and pepper to taste
1 1/2 tsp curry powder
2 tsp soy sauce
1 tsp brown sugar
1 Tbsp cooking oil

1/4 cup chopped peanuts

  1. Mix peanut sauce ingredients until smooth.
  2. Prepare noodles according to package directions.
  3. Toss cabbage and carrot in a large bowl with salt and let sit for 5 minutes.
  4. Mix raw chicken with the curry powder, soy sauce, brown sugar, and salt and pepper. Gently toss to coat thoroughly.
  5. Heat oil over medium heat and cook chicken until golden on the outside and cooked through.
  6. Toss all ingredients together and enjoy!

These noodles are excellent as leftovers - and there's no need to reheat them, they are delicious cold!

 Coating the chicken in spicy sauce

Chicken is done! 

Ramen noodles make the best peanut noodles! Just throw away the gross flavor packets. Unless you're Katrina...then you hoard them for unforeseen salt emergencies. 

Beautiful, colorful veggies! We sliced the cabbage and carrot thinly, but you could shred them if you prefer. 

The amazing peanut sauce 

Bowl o'wonderfulness 

Lunch is served!


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