Peanut Noodles with Shredded Chicken & Vegetables

From EatingWell: June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

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.

READER'S COMMENT:

"This was amazing! I used rotisserie chicken and as most people recommended, crunchy peanut butter. I added some scallions to the veggie mix and made 1 1/2 x the sauce since we tend to like a little more. Served with extra chili sauce on...

Peanut Noodles with Shredded Chicken & Vegetables Recipe

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62 Reviews for Peanut Noodles with Shredded Chicken & Vegetables

10/27/2009

Anonymous

This recipe was really simple. I thought the leftovers had a lot more flavor... maybe letting the spices in the sauce sit for a day will take care of the blandness other people have mentioned. I would now serve this to others...

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10/05/2009

Anonymous

I have made several recipes on your site, and like the others, my boyfriend and I liked this a lot. I did add more chili garlic sauce than what was suggested, and I tossed a red onion and some mushrooms in as well as I needed to get rid of them. This was easy and I will make it again.

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10/04/2009

jordanhorowitz

Compared to other peanut sauce recipes we've made, this was bitter and lacked depth of flavor.

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09/23/2009

Anonymous

Here is my suggestion:First I used fresh veges - onion, green pepper, carrots, broccoli - i sauted the veges with some minced garlic and minced fresh ginger. I cooked the chicken seperately in a little olive oil until just past pink ...I minced a clove of garlic and a small amount of fresh ginger as the recipe calls for and put that in a small bowl ... in that bowl I added the soy sauce, peanut butter, a pinch of crushed red pepper - and then a chicken buillon cube and a cup of boiling water ... i mixed this all together in that seperate bowl.When the chicken was cooked through I added the chicken to the veges, poured the peanut sauce over the chick and veges kept that warm on the stove and finished cooking the pasta ...When the pasta was done i poured the mixture over the pasta and served it ...I think the chick buillon added a little better flavor then just using pasta water ... if you have fresh stock even better ...I do have leftovers which will be delish cold ...I will make this recipe again.

Scott, estero, FL

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09/23/2009

Anonymous

I made this on Sunday night, and was overall pleased with how it came out. I did do some substitutions (quinoa pasta instead of whole wheat, dried ground ginger instead of fresh, added spinach (wilted at the end) and just used whatever frozen veggies I had on hand (corn/carrot/greenbeans)) Next time, I'm going to up the garlic-chili sauce a tad, to give it a bit more kick. All-in-all a good, solid recipe, easily made with things I had on hand that doesn't have to be followed exactly. My boyfriend said he was "really looking forward" to the leftovers on Monday. We both said we'd eat it again.

Anonymous, San Diego, CA

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