Peanut Noodles with Shredded Chicken & Vegetables

Peanut Noodles with Shredded Chicken & Vegetables

67 Reviews
From: EatingWell Magazine, June/July 2005

If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 pound boneless, skinless chicken breasts
  • ½ cup smooth natural peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons minced garlic
  • 1½ teaspoons chile-garlic sauce, or to taste (see Ingredient note)
  • 1 teaspoon minced fresh ginger
  • 8 ounces whole-wheat spaghetti
  • 1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas


  • Active

  • Ready In

  1. Put a large pot of water on to boil for cooking pasta.
  2. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
  3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
  4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.
  • Ingredient Note: Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets and keeps up to 1 year in the refrigerator.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 378 calories; 13 g fat(2 g sat); 8 g fiber; 37 g carbohydrates; 27 g protein; 47 mcg folate; 42 mg cholesterol; 4 g sugars; 0 g added sugars; 3,801 IU vitamin A; 28 mg vitamin C; 47 mg calcium; 3 mg iron; 359 mg sodium; 378 mg potassium
  • Nutrition Bonus: Vitamin A (76% daily value), Vitamin C (47% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ vegetable, 3 lean meat

Reviews 67

September 04, 2018
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By: Laura
Amazing! As an amateur chef, this dish was a great kickstart into my diet! Easy to make and tasted amazing, I recommend to anyone that is not a super experienced chef but wants to cook healthy meals.
November 23, 2014
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By: Joyce Gorbett
Very good with a few modifications I used fresh carrots,red bell pepper, and onion instead of frozen. This took a bit more time but the taste difference was worth it. I added all of the veggies when the pasta was about 1/2 way done. Fresh lime juice right before serving finished this dish nicely. Pros: Tasty and filling
August 26, 2014
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By: EatingWell User
Easy, but Bland There are much better recipes out there for peanut sauce without much extra work or calories. This needed flavor and something fresh like lime juice or cilantro. We added sweet chili sauce but it just felt like eating a bowl of heavy noodles soaked in watery peanut butter. I won't bother again. Pros: Quick, Kid Friendly Cons: Bland
January 08, 2014
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By: EatingWell User
Quick and easy midweek treat Great as a midweek meal, also great as lunch the next day. Pros: Quick, easy, simple, tasty, flavourful
October 23, 2013
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By: EatingWell User
Awesome recipe Love love love this recipe. I make it often so I don't really measure the ingredients anymore as I like to add more chile-garlic sauce anyway. The sauce comes out thin at first so I usually let it sit on medium-low for about 10 minutes and the sauce will thicken up - the longer you leave it, the thicker the sauce gets. Delicious and great leftovers as well.
June 05, 2013
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By: EatingWell User
Needs more zip I used 1 tsp of chili paste sauce. It needs more to perk it up. Otherwise, I would make this again with more of the chili to perk it up. Pros: Easy,quick Cons: Bland
April 10, 2013
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By: sherri.blackmon
Fantastic, flavorful, quick and easy Last night I made the Ancho-Honey pork tendorloins that I found on this website. My review stated that my hubby never, ever comments on how food tastes unless I outright ask him. Last night he blew me away by telling me how good the chops were with no prompting. Tonight went even better! He took ONE bite and said Oh wow, this is really good!. Then, every few bites, he'd say something else - I got Man, you gotta make this stuff again!, and I know I said this is good, but did I mention It's freakin' GOOD?. lol, No doubt this one was a huge success, and is definitely going to be on the menu again and again. Thanks for the recipes!!!! Pros: Quick, easy and very, very good
March 19, 2013
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By: Shelly3
Yum Looking for an easy way to use up some left over baked chicken and this was surprisingly good. This made it to my recipe box. Flavorful, healthy, and easy. Even the kids loved it. Pros: Quick and Easy
March 01, 2013
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By: nhunter
Nice quick dinner I will double up on the chili-garlic sauce next time and add some crushed, roasted peanuts. Pros: Quick and easy, very tasty
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