Description
A vibrant and flavorful Spicy Peanut Noodles recipe featuring tender chicken strips tossed in a creamy, spicy peanut sauce, complemented by fresh vegetables and aromatic herbs. Quick to prepare and perfect for a satisfying weeknight dinner.
Ingredients
Scale
Main Ingredients
- 12 ounce asian noodles (such as udon, soba, rice noodles)
- 2 tablespoons toasted sesame oil
- ¾ pound chicken breast (boneless, skinless, cut into small thin strips)
- 5 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 1 medium red bell pepper (cut in slices)
Sauce
- ½ cup soy sauce (low sodium)
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 2 tablespoons Gochujang (hot pepper paste)
- ½ cup peanut butter (smooth)
- ¼–½ cup water
Toppings
- fresh basil (to taste)
- limes (cut in wedges)
- crushed peanuts (optional)
Instructions
- Cook Noodles: Cook the noodles according to the package instructions until tender. Drain and set aside.
- Make Peanut Sauce: In a small bowl, whisk together the peanut butter, gochujang, rice vinegar, honey, soy sauce, and water until smooth. Adjust water quantity to reach desired sauce consistency.
- Cook Chicken: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes.
- Sauté Aromatics and Pepper: Add the minced garlic and ginger to the skillet with the chicken and sauté for 30 seconds until fragrant. Then add the sliced red bell pepper and cook for another minute until slightly tender.
- Toss Together: Add the cooked noodles and peanut sauce into the skillet with the chicken and vegetables. Remove from heat and toss everything well to ensure noodles are evenly coated with the sauce.
- Garnish and Serve: Garnish the noodles with fresh basil leaves and serve with lime wedges on the side. Optionally sprinkle crushed peanuts on top for added texture and flavor.
Notes
- Use smooth peanut butter for a creamy sauce; natural peanut butter can be used but may require more stirring.
- Adjust the amount of gochujang to control the spice level according to your preference.
- Substitute chicken with tofu or shrimp for different protein options.
- If you can’t find gochujang, a combination of chili paste and a bit of miso paste can provide a similar flavor profile.
- Rice noodles work well for a gluten-free version; ensure soy sauce is also gluten-free if needed.
- Leftovers can be stored refrigerated and served cold or reheated gently on the stovetop.
