Very good? For our personal tastes I used double the amount of chile garlic sauce, 3tsp of garlic, and 2 of Ginger. As final touch I added sea salt and red pepper flakes.
Peanut Noodles with Shredded Chicken & Vegetables
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.
66 Reviews for Peanut Noodles with Shredded Chicken & Vegetables
This recipe was great. Even my boyfriend who isn't a huge fan of all my healthy cooking loved this! I'm sure I'll be making this one again!
I made this last night for dinner exactly as the recipe reads with one small change. I used 16 oz of frozen broccoli for the veggies. My husband could not believe this was healthy. Tasted like something we'd get at our favorite Thai place and feel guilty about all night. Having leftovers tonight and quite excited about it.
I used a little less water for the sauce because I didn't want it to be runny when everything got mixed together, and used twice the veggies and a little more buckwheat soba noodles to use up the package. The soba noodles are a little sweet and went really well with the slightly spicy sauce. The chunky peanut butter wasn't very chunky, so next time I will add chopped peanuts too. Even my daughter liked it (minus a few veggies she picked out). Will definitely be on my list to make again! Would be great with tofu, shrimp, or combination too!
we love to make this recipe- so fast and easy. great way to use leftover chicken. its also fine without any meat at all. in fact, its my go-to meal when i have no time and no groceries in the fridge. a bag of frozen veg from the freezer, and everything else i have on hand in the pantry!
we use buckwheat soba or rice noodles (bahn pho?), whatever is handy. also we're the spicy types, so we just about quadruple the spice!