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Ultimate 30 Minute Asian Peanut Noodles with Chicken

Get takeout flavor at home in 30 minutes! These easy peanut noodles feature tender chicken, crisp veggies, and a creamy, spicy sweet sauce. Perfect for weeknights and meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian-Inspired
Servings 6

Ingredients
  

For the Peanut Sauce:

  • 1 cup reduced sodium chicken broth
  • 5 tbsp Better’n Peanut Butter or 3-4 tbsp regular creamy peanut butter
  • 1 tbsp sriracha chili sauce more to taste
  • 2 tbsp honey
  • 2 tbsp soy sauce use Tamari for gluten free
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic minced

For the Chicken:

  • 1 lb boneless skinless chicken breast, cut into thin strips
  • Salt and black pepper to taste
  • 1 tbsp sriracha chili sauce
  • Juice of 1/2 lime
  • 2 cloves garlic crushed
  • 1 tbsp fresh ginger grated
  • 1 tbsp soy sauce use Tamari for gluten free
  • 1/2 tbsp sesame oil

For the Noodles & Assembly:

  • 8 oz dry rice noodles
  • 3/4 cup chopped green onions
  • 1 1/4 cups shredded carrots
  • 1 1/4 cups broccoli slaw
  • 1 cup fresh bean sprouts
  • 2 tbsp chopped peanuts for garnish
  • 1 lime cut into wedges
  • Fresh cilantro for garnish (optional)

Instructions
 

  • Make the Sauce: In a small saucepan, combine all peanut sauce ingredients. Simmer over medium low heat for 5-10 minutes, stirring occasionally, until smooth and well blended. Set aside.
  • Cook Noodles: Boil water and cook rice noodles according to package directions. Drain and rinse briefly with cool water.
  • Cook Chicken: In a bowl, toss chicken strips with all marinade ingredients (salt, pepper, sriracha, lime juice, garlic, ginger, soy sauce, sesame oil). Heat a large skillet or wok over high heat. Add a drizzle of oil and cook chicken for 2-3 minutes until cooked through. Remove and set aside.
  • Sauté Veggies: In the same skillet, add a bit more oil if needed. Sauté green onions, carrots, and broccoli slaw over high heat for 1-2 minutes until tender crisp.
  • Assemble: In a large bowl, toss the drained noodles with the peanut sauce. Add the cooked chicken and toss to combine.
  • Serve: Divide among bowls. Top with sautéed veggies, fresh bean sprouts, chopped peanuts, cilantro, and lime wedges.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat with a splash of broth or water.
  • Sauce Thickness: If sauce is too thick, thin with additional warm broth.
  • Vegetarian Option: Use vegetable broth and substitute baked tofu or edamame for the chicken.