Chicken Peanut Noodles is the comfort take out meal you can make in your home any night of the week. I looove peanut noodles, I will eat them cold, I will eat them hot. I will eat them in a house with a mouse, on a boat with a goat..
Seriously though, these noodles can be consumed cold or hot. Leftovers are always the best cold!
My love for peanut noodles dates back to my days in San Francisco and when I realized how easy they are to make at home, I never turned back. This recipe is totally customizable based on what you have on hand. Chicken, shrimp or beef. Veggies like broccoli, onions, asparagus, peppers, carrots or zucchini. It all works in this dish you just have to make the base sauce and toss in the rest.
I literally make this meal every other week and then eat the leftovers for days. I love marinating the meat in a simple soy/garlic sauce then grilling or searing it in a pan. It makes for crispy delicious chicken and gives this dish a separate flavor component. I’m all about the layers of flavors in my recipes. Give it a squeeze of lime on top and it rounds out the whole dish.
Do yourself a favor and make this on a Monday and eat this for the rest of the week. Because Monday’s always deserves more peanut noodles.
Wine Pairing Recommendation: This dish needs a Riesling, if you can find a nice dry Riesling, I suggest that.
Chicken Peanut Noodles
Ingredients
- 1 pound Chicken Thighs
- 1/3 cup Soy Sauce
- 2 teaspoons Sesame Oil
- 1 clove Garlic, grated or minced
- 1 pound Spaghetti or Linguine Noodles
- 1/3 cup Warm Water
- 1/2 cup Peanut Butter
- 1/3 cup Soy Sauce
- 1 tablespoon Honey
- 2 tablespoons Sriracha
- 1 tablespoon Sesame Oil
- 2 cloves Garlic, grated or minced
- 2 tablespoons Olive Oil
- 1 head Broccoli, stems trimmed into florets
- 2 whole Orange Bell Peppers, seeded and sliced
- Sesame Seeds, for garnish
- Lime Wedges, for garnish
Directions
- Step 1 In a resealable plastic bag add chicken thighs, soy sauce, sesame oil and grated garlic. Seal and massage together to combine. Marinate in the fridge for a hour or overnight.
- Step 2 Boil noodles according to package directions {I like to save a cup of cooking liquid for the sauce and if I need to use to loosen up the noodles once everything comes together, drain the noodles well and place in a serving bowl.
- Step 3 Whisk together warm water, peanut butter, soy sauce, honey, sriracha, sesame oil, and garlic. Pour sauce over cooked noodles and use tongs to toss together. Use reserved cooking liquid from the noodles to loosen if you want it saucier.
- Step 4 In a large pan heat olive oil over medium high heat. Remove chicken from plastic bag, dry excess liquid on a paper towels, place in the pan and cook 5 minutes per side until browned. Remove to a cutting board to rest. Add broccoli and bell peppers to the pan and saute until veggies are tender, about 5-8 minutes.
- Step 5 Slice cooked chicken thighs and add back to the pan to warm through. Pour chicken and veggies over peanut noodles. Garnish with sesame seeds and serve with lime wedges to squeeze over noodles before enjoying.
Savor and Enjoy!
