Description
These Spicy Peanut Noodles feature linguine (or rice noodles), crunchy raw vegetables, and shredded chicken (or a double dose of veggies for delicious vegetarian peanut noodles) – all tossed in an intensely flavorful, creamy peanut sauce. Perfect as a quick weeknight dinner or a crowd-pleasing side dish, these noodles are always a hit.
Ingredients
Units
Scale
Noodles:
- 12 ounces linguine (see notes for a gluten free option)
- 1 tablespoons salt (for pasta cooking water)
Chicken (if using)
- 3 cups shredded poached chicken or any cooked chicken
Peanut Sauce
- 3/4 cup crunchy peanut butter
- 1/2 cup soy sauce
- 6 tablespoons warm water
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons minced garlic (5 medium cloves)
- 2 tablespoons minced ginger root
- 1-2 teaspoons Sriracha, depending on how hot you like it
- 4 tablespoons plus 1/4 teaspoon sesame oil, divided
Veggie Mix-Ins: (To make this dish vegetarian, see notes)
- 2 carrots, shaved into ribbons with a vegetable peeler, ribbons sliced thinly crosswise (refer to photos in post)
- 6 scallions, sliced thinly crosswise, divided
Toppings:
- 1/2 of an English (hothouse) cucumber, cut into matchsticks
- 1/4 cup toasted sesame seeds (see notes)
- 1/4 of the sliced scallions (from above)
Instructions
Noodles:
- Cook linguine in salted water, per package directions. Drain in a colander, rinse with cold water to cool, and drain again, thoroughly. Transfer noodles to a large mixing bowl and toss with 1/4 teaspoon sesame oil, to prevent noodles from sticking together.
Peanut Sauce:
- Add to the bowl of a food processor or blender: the peanut butter, soy sauce, water, vinegar, honey, garlic, ginger and Sriracha, and process for a minute or so until fully combined. Add 2 tablespoons of the sesame oil and blend thoroughly. Repeat with remaining 2 tablespoons sesame oil. If the sauce is too thick, add more warm water, a tablespoon at a time, until you get the desired consistency.
Assemble:
- Add the chicken, carrots and 3/4 of the scallions to the bowl with the noodles. Pour the sauce over and toss gently to combine. Transfer noodles to a serving bowl or to individual bowls. Garnish with cucumber, remaining scallions and sesame seeds. Serve at room temperature.
Notes
- To Make this Gluten-free: Use Pad-Thai-style rice noodles.
- To Make this Vegetarian: Double the carrots and cucumbers or add steamed asparagus cut into 1-inch segments or a couple handfuls of blanched and thinly sliced sugar snap peas or snow peas.
- To Toast Sesame Seeds: toss and stir them constantly in a dry skillet over medium heat until fragrant and lightly toasted, watching carefully to prevent burning. Remove from heat immediately when they start to color.
- Nutrition Disclaimer: We do our best to provide accurate nutrition values using an online nutrition calculator; however our nutrition information should be used only as an approximation.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: noodles
- Method: Boil
- Cuisine: Chinese