Peanut Noodles With Shredded Chicken is a quick, cozy noodle recipe made with tender chicken, soft noodles, crunchy vegetables, and a creamy peanut sauce. It has a nice balance of savory, lightly sweet, tangy, and nutty flavors without being hard to make.
This recipe is great for busy weeknights, easy lunches, or meal prep. You can serve it warm, at room temperature, or chilled, which makes it very useful when you want something simple but still filling.
Why You Will Love This Recipe
Quick and easy: It comes together in about 30 minutes.
Great with leftover chicken: Rotisserie chicken works really well here.
Family-friendly: The peanut sauce is mild, creamy, and easy to adjust.
Good for meal prep: The noodles and chicken store well for lunches.
Equipment Needed
Large pot
Colander
Mixing bowls
Whisk or fork
Cutting board
Sharp knife
Measuring cups
Measuring spoons
Tongs
Ingredients List
For the Noodles and Chicken
12 ounces spaghetti, linguine, rice noodles, or lo mein noodles
2 cups cooked shredded chicken
1 cup shredded carrots
1 cup thinly sliced cucumber
1/2 cup thinly sliced red bell pepper
1/4 cup sliced green onions
1/4 cup chopped cilantro, optional
For the Peanut Sauce
1/2 cup creamy peanut butter
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon sesame oil
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
1 garlic clove, finely minced
2 to 4 tablespoons warm water, as needed to thin
For Topping
1/4 cup chopped roasted peanuts
Extra green onions
Lime wedges
Red pepper flakes or sriracha, optional
Timing & Servings
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
How to Make Peanut Noodles With Shredded Chicken Step by Step
Step 1: Cook the noodles
Bring a large pot of water to a boil. Cook the noodles according to the package directions until tender. Drain and rinse lightly with cool water to stop the cooking.
Step 2: Make the peanut sauce
In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, ginger, garlic, and 2 tablespoons warm water. Add more warm water, 1 tablespoon at a time, until the sauce is smooth and easy to toss with the noodles.
Step 3: Prepare the vegetables
Slice the cucumber, bell pepper, and green onions. Shred the carrots if they are not already shredded.
Step 4: Combine the noodles and chicken
Add the cooked noodles and shredded chicken to a large mixing bowl. Pour the peanut sauce over the top.
Step 5: Toss everything together
Use tongs to toss until the noodles and chicken are well coated. Add the carrots, cucumber, bell pepper, green onions, and cilantro if using. Toss again gently.
Step 6: Add toppings and serve
Top with chopped peanuts, extra green onions, and a squeeze of lime. Add red pepper flakes or sriracha if you want heat.
Tips for the Best Peanut Noodles With Shredded Chicken
Use warm water to thin the peanut sauce. It helps the peanut butter loosen smoothly.
Do not overcook the noodles. Slightly firm noodles hold up better when tossed with sauce.
Rinse the noodles briefly if serving chilled or at room temperature.
If the noodles absorb too much sauce after sitting, add a splash of warm water or lime juice before serving.
Use rotisserie chicken to save time on busy nights.
Taste the sauce before mixing. Add more lime for tang, honey for sweetness, or soy sauce for saltiness.
Variations to Try
Make it spicy: Add sriracha, chili garlic sauce, or red pepper flakes to the sauce.
Use different noodles: Try rice noodles, soba noodles, ramen noodles, or whole wheat spaghetti.
Add more veggies: Shredded cabbage, snap peas, edamame, or broccoli slaw work well.
Make it vegetarian: Skip the chicken and use tofu or edamame.
Use almond butter: Swap peanut butter for almond butter if you prefer a different flavor.
Serving Suggestions
Peanut Noodles With Shredded Chicken can be served as a full meal because it has noodles, protein, vegetables, and sauce all in one bowl.
If you want to add something on the side, try steamed broccoli, cucumber salad, roasted vegetables, or simple lettuce cups. For a lighter meal, serve smaller portions with a fresh green salad.
Make-Ahead, Storage, and Reheating
You can make the peanut sauce up to 3 days ahead and store it in the refrigerator. Stir in a little warm water before using because it may thicken as it chills.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles may soak up some of the sauce, so add a splash of water, soy sauce, or lime juice before serving.
These noodles can be eaten cold, at room temperature, or warm. To reheat, microwave in short intervals and stir between each one. Add a little water to loosen the sauce.
Freezing is not recommended because the noodles and vegetables can become soft after thawing.
Nutritional Facts
Calories: 545
Fat: 24g
Carbs: 52g
Protein: 34g
Sugar: 10g
Sodium: 780mg
Peanut Noodles With Shredded Chicken
Equipment
- Large pot
- Colander
- Mixing Bowls
- Whisk or fork
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Tongs
Ingredients
For the Noodles and Chicken
- 12 ounces spaghetti linguine, rice noodles, or lo mein noodles
- 2 cups cooked shredded chicken
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup sliced green onions
- 1/4 cup chopped cilantro optional
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
- 1 garlic clove finely minced
- 2 to 4 tablespoons warm water as needed to thin
For Topping
- 1/4 cup chopped roasted peanuts
- Extra green onions
- Lime wedges
- Red pepper flakes or sriracha optional
Instructions
Step 1: Cook the noodles
- Bring a large pot of water to a boil. Cook the noodles according to the package directions until tender. Drain and rinse lightly with cool water to stop the cooking.
Step 2: Make the peanut sauce
- In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, ginger, garlic, and 2 tablespoons warm water. Add more warm water, 1 tablespoon at a time, until the sauce is smooth and easy to toss with the noodles.
Step 3: Prepare the vegetables
- Slice the cucumber, bell pepper, and green onions. Shred the carrots if they are not already shredded.
Step 4: Combine the noodles and chicken
- Add the cooked noodles and shredded chicken to a large mixing bowl. Pour the peanut sauce over the top.
Step 5: Toss everything together
- Use tongs to toss until the noodles and chicken are well coated. Add the carrots, cucumber, bell pepper, green onions, and cilantro if using. Toss again gently.
Step 6: Add toppings and serve
- Top with chopped peanuts, extra green onions, and a squeeze of lime. Add red pepper flakes or sriracha if you want heat.
FAQs
Can I use rotisserie chicken for this recipe?
Yes. Rotisserie chicken is a great shortcut and works very well with the peanut sauce.
Can I make peanut noodles ahead of time?
Yes. They store well in the refrigerator for up to 4 days. Add a splash of water or lime juice before serving if the sauce thickens.
What noodles are best for peanut noodles?
Spaghetti, rice noodles, lo mein noodles, soba noodles, or linguine all work well.
Can I serve this recipe cold?
Yes. These noodles taste good warm, chilled, or at room temperature, which makes them great for meal prep.
Conclusion
Peanut Noodles With Shredded Chicken is a simple, filling recipe with creamy peanut sauce, tender chicken, and fresh vegetables. It is easy enough for a weeknight and flexible enough to use what you already have in the kitchen.