Description
Creamy peanut chili oil noodles made with tender chicken, coconut milk, and a bold, spicy sauce combining gochujang, garlic, and sesame flavor. This quick and flavorful noodle dish is ready in just 30 minutes, perfect for a satisfying lunch or dinner.
Ingredients
Scale
Noodles & Chicken
- 10 oz linguine or flat rice noodles
- 1 lb chicken breast or tenderloins diced
- ⅓ cup soy sauce
- 2 tbsp olive oil
- 1 tbsp honey
- 2 tbsp sesame oil
Sauce Base
- 5 tbsp peanut butter
- 2 tbsp gochujang
- 2 tbsp minced garlic
- 2 shallots diced
- 1–2 tbsp chili crisp oil
- 1½ tbsp sesame seeds
- 2 tbsp soy sauce
- juice of 1 lime
- 3 green onions sliced
- 1 13.5 oz can full-fat coconut milk
Garnish
- fresh cilantro
- extra green onions
- extra chili oil optional
Instructions
- Marinate chicken: Combine diced chicken with soy sauce, olive oil, and honey. Let it marinate for at least 15 minutes to enhance flavor and tenderness.
- Cook noodles: Bring a large pot of salted water to boil and cook noodles until al dente according to package directions. Reserve ½ cup of pasta water, then drain noodles.
- Cook chicken: Heat a large skillet over medium heat with a drizzle of sesame oil. Add chicken, discard marinade, and cook for 4 minutes per side until browned and fully cooked. Transfer chicken to a bowl covered with foil to keep warm.
- Sauté aromatics: In the same skillet, add more sesame oil and cook diced shallots for 3–4 minutes until softened. Add minced garlic and cook for 30 seconds, stirring constantly to release fragrance.
- Prepare sauce: Reduce heat to medium-low and add peanut butter, gochujang, chili oil, sesame seeds, soy sauce, and lime juice. Cook for 1–2 minutes, stirring until peanut butter melts and sauce thickens into a paste.
- Add coconut milk: Pour in coconut milk and whisk until smooth. Bring the mixture to a gentle simmer and cook for 2–3 minutes to meld flavors.
- Toss noodles in sauce: Add cooked noodles to skillet and toss until evenly coated. If sauce is too thick, add reserved pasta water as needed to loosen it.
- Assemble and garnish: Top noodles with cooked chicken. Garnish with fresh cilantro, extra green onions, and additional chili oil if desired. Serve immediately.
Notes
- Continuously stir the peanut butter mixture and avoid cooking too long before adding coconut milk to keep the sauce smooth and prevent oil separation.
- If the sauce thickens too much, add pasta water or extra lime juice to loosen it to preferred consistency.
- To balance out excessive spiciness, add a teaspoon of honey or brown sugar for a touch of sweetness.
