Peanut Chicken and Noodles is a delightful dish that marries creamy peanut butter with tender chicken and vibrant vegetables, all tossed with ramen noodles. It’s quick, easy, and bursts with flavor, making it the perfect weeknight meal or a delicious dish to impress guests. With the right ingredients and a simple cooking method, you’ll have a satisfying dinner on the table in no time. Let’s dive into what makes this recipe so special!
What You’ll Love About This Recipe
This Peanut Chicken and Noodles recipe is packed with flavors and textures that will tantalize your taste buds. You’ll love how:
– The creamy peanut sauce coats each noodle and vegetable beautifully.
– You can customize the vegetables to your preference or what you have on hand.
– It comes together in under 30 minutes, making it ideal for busy weeknights.
– Leftovers taste even better the next day, perfect for meal prep!
What Goes In
To create this mouthwatering dish, gather the following ingredients:
- Two 3-ounce packages of Asian flavored ramen noodles
- 4 cups cut-up vegetables (suggestions: broccoli, red pepper, snow peas, carrots)
- 1 cup water (can substitute with coconut milk for extra creaminess)
- 1 cup creamy peanut butter
- 1/2 cup low sodium soy sauce
- 2 tablespoons packed brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon crushed red pepper (adjust based on your spice preference)
- 2 cups chopped cooked chicken (shredded rotisserie chicken works great)
- One 8-ounce can sliced water chestnuts, drained
- One 8-ounce can bamboo shoots, drained
- 1/2 cup chopped unsalted roasted peanuts
- 1/2 cup thinly sliced green onions
Tools of the Trade
Before you start cooking, make sure you have these tools handy:
- Large pot: For boiling the noodles and cooking the vegetables.
- Whisk: To mix the peanut sauce ingredients smoothly.
- Large skillet or wok: Perfect for sautéing the vegetables and combining everything.
- Serving spoon: For mixing and serving your delicious dish.
Cooking Peanut Chicken and Noodles: The Process
Step 1: Prepare the Noodles
Start by bringing a large pot of water to a boil. Add the ramen noodles and cook according to package instructions, usually around 3-4 minutes. Once cooked, drain and set aside.
Step 2: Sauté the Vegetables
In a large skillet or wok, heat a tablespoon of oil over medium heat. Add your cut-up vegetables and stir-fry for about 5 minutes, until they are vibrant and slightly tender.
Step 3: Make the Peanut Sauce
In a mixing bowl, whisk together the water (or coconut milk), creamy peanut butter, low sodium soy sauce, brown sugar, cornstarch, and crushed red pepper. Ensure everything is well combined without lumps.
Step 4: Combine Everything
Add the chopped cooked chicken, water chestnuts, and bamboo shoots to the skillet with the sautéed vegetables. Pour the peanut sauce over the top and stir well to combine. Let it simmer for a couple of minutes until everything is heated through.
Step 5: Toss in the Noodles
Add the cooked ramen noodles to the skillet, gently tossing everything together so that the noodles are fully coated in the creamy peanut sauce.
Step 6: Finish and Serve
Remove from heat and stir in the chopped peanuts and sliced green onions. Serve immediately, garnished with additional peanuts and green onions if desired.
No-Store Runs Needed
One of the best parts about Peanut Chicken and Noodles is how easy it is to adapt based on what you have at home. Here are some common substitutions:
- Ramen noodles can be swapped for any noodle type you have on hand, like spaghetti or rice noodles.
- Vegetables can be replaced with whatever you have in the fridge, such as bell peppers, zucchini, or even leftover stir-fry vegetables.
- If you don’t have peanut butter, try almond butter or sunflower seed butter for a different twist.
- For a vegetarian option, replace the chicken with tofu or chickpeas.
Chef’s Notes
- The peanut sauce can be made ahead of time and stored in the fridge for up to a week.
- If you prefer a spicier dish, add more crushed red pepper or a splash of sriracha to the sauce.
- This dish is highly customizable, so feel free to experiment with different proteins and veggies.
- For a nut-free version, use sunflower seed butter instead of peanut butter.
Store, Freeze & Reheat
Leftover Peanut Chicken and Noodles can be stored in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, ensure the dish is completely cooled before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
To reheat, thaw in the refrigerator overnight, then warm in a skillet over medium heat, adding a splash of water or coconut milk to loosen the sauce as needed.
Helpful Q&A
Can I use different types of noodles?
Absolutely! While ramen noodles work perfectly for this dish, you can use any kind of noodle you prefer, such as udon, soba, or even whole wheat spaghetti. For a lighter option, zucchini noodles can also be used.
What can I substitute for chicken?
If you’re looking for a vegetarian or different protein option, tofu, tempeh, or chickpeas are excellent substitutes. You can also use shrimp or beef for a different flavor profile.
How can I make this dish spicier?
To add more heat, increase the amount of crushed red pepper or add a few dashes of sriracha or chili paste to the peanut sauce. Fresh chopped chili peppers can also be added for a fresh kick!
Can I make this dish ahead of time?
Yes! You can prepare the components of Peanut Chicken and Noodles ahead of time and store them separately in the fridge. Combine and heat them just before serving for the freshest taste.
To complete your meal, consider serving Peanut Chicken and Noodles with:
Time to Try It
Now that you have all the information you need, it’s time to roll up your sleeves and make this delicious Peanut Chicken and Noodles! With its rich flavors and satisfying textures, this dish is sure to become a favorite in your household. Get creative, enjoy the cooking process, and savor each bite of this scrumptious meal!
Peanut Chicken and Noodles
Ingredients
Equipment
Method
- Step 1: Prepare the Noodles - Start by bringing a large pot of water to a boil. Add the ramen noodles and cook according to package instructions, usually around 3-4 minutes. Once cooked, drain and set aside.
- Step 2: Sauté the Vegetables - In a large skillet or wok, heat a tablespoon of oil over medium heat. Add your cut-up vegetables and stir-fry for about 5 minutes, until they are vibrant and slightly tender.
- Step 3: Make the Peanut Sauce - In a mixing bowl, whisk together the water (or coconut milk), creamy peanut butter, low sodium soy sauce, brown sugar, cornstarch, and crushed red pepper. Ensure everything is well combined without lumps.
- Step 4: Combine Everything - Add the chopped cooked chicken, water chestnuts, and bamboo shoots to the skillet with the sautéed vegetables. Pour the peanut sauce over the top and stir well to combine. Let it simmer for a couple of minutes until everything is heated through.
- Step 5: Toss in the Noodles - Add the cooked ramen noodles to the skillet, gently tossing everything together so that the noodles are fully coated in the creamy peanut sauce.
- Step 6: Finish and Serve - Remove from heat and stir in the chopped peanuts and sliced green onions. Serve immediately, garnished with additional peanuts and green onions if desired.
Notes
- The peanut sauce can be made ahead of time and stored in the fridge for up to a week.
- If you prefer a spicier dish, add more crushed red pepper or a splash of sriracha to the sauce.
- This dish is highly customizable, so feel free to experiment with different proteins and veggies.
- For a nut-free version, use sunflower seed butter instead of peanut butter.
