Description
This Spicy Peanut Noodles recipe is a quick and flavorful dish combining tender chicken, crisp bell peppers, and chewy Asian noodles tossed in a creamy, spicy peanut sauce. Ready in just 20 minutes, it’s perfect for a satisfying weeknight dinner with a delightful balance of heat, tang, and nuttiness.
Ingredients
Scale
Noodles
- 12 ounces Asian noodles (udon, soba, or rice noodles)
Protein and Vegetables
- ¾ pound boneless, skinless chicken breast, cut into thin strips
- 1 medium red bell pepper, sliced
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Sauce
- ½ cup low-sodium soy sauce
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 2 tablespoons gochujang (Korean chili paste)
- ½ cup smooth peanut butter
- ¼ – ½ cup water
Additional Ingredients
- 2 tablespoons toasted sesame oil
Toppings
- Fresh basil leaves
- Lime wedges
- Crushed peanuts (optional)
Instructions
- Cook Noodles: Cook the Asian noodles according to the package directions until tender. Drain and set aside.
- Make Peanut Sauce: In a bowl, whisk together the smooth peanut butter, gochujang, rice vinegar, honey, low-sodium soy sauce, and water until you achieve a smooth, well-blended sauce. Adjust water quantity to desired consistency.
- Cook Chicken and Vegetables: Heat toasted sesame oil in a skillet or wok over medium-high heat. Add the chicken strips and cook until they turn opaque and are no longer pink inside. Add the minced garlic and ginger and sauté until fragrant, about 1-2 minutes. Then add the sliced red bell pepper and cook until tender-crisp, about 3-4 minutes.
- Combine and Serve: Remove the skillet from heat. Add the cooked noodles and peanut sauce to the skillet with the chicken and vegetables. Toss everything thoroughly to ensure the noodles and chicken are evenly coated in the sauce. Garnish with fresh basil leaves, and serve immediately with lime wedges on the side. Optionally, sprinkle crushed peanuts on top for added crunch.
Notes
- You can substitute chicken breast with tofu or shrimp for variation.
- Adjust the amount of gochujang in the sauce to control the spice level.
- Use low-sodium soy sauce to reduce salt content.
- For gluten-free option, use rice noodles and gluten-free soy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
