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Peanut Noodles with Shredded Chicken & Vegetables

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

Your rating: None Average: 4 (292 votes)

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

65 Reviews for Peanut Noodles with Shredded Chicken & Vegetables

12/01/2010
Anonymous

This pleases the crowd at my house. I like to add a teaspoon of smoked sesame oil and my kids like it when it's got lots of snow peas and extra ginger. If I really want to make everyone happy I substitute a pound of frozen shrimp for the chicken. Just add it to the pasta to cook a minute or so before the noodles are done (depending on whether shrimp has been thawed or not).

Comments
11/12/2010

I was late adding fresh veggies to the pasta as it cooked-- no problem. Hunted for the grater for the ginger and ended up using the garlic press-- no sweat. The pasta and veggies had to sit a while until I finished making the sauce-- that's OK. In spite of all that, it tasted terrific! I swear, it is almost impossible to screw this recipe up!

Comments
11/11/2010
Anonymous

We love this recipe. The only changes I make are to substitute buckwheat soba noodles for the spaghetti and to steam the vegetables in the microwave rather than cooking them in the boiling water. Comes out great every time. I serve extra chile-garlic sauce on the side (the same brand as Siracha) for those who want an extra kick of heat.

Comments
11/04/2010

I made this for myself and my kids. It was seriously bland. Need to add more spice.

Comments
09/29/2010
Anonymous

I was really looking forward to this, but maybe I used the wrong kind of peanut butter? I used Wegman's brand natural creamy peanut butter. All of my proportions were right, but the sauce was bland. It has a peanut buttery taste but I didn't like the texture (which was all from the peanut butter). Although it had a nice kick to it from the chili sauce, the garlic and soy were really muted. But I'm a college student and don't cook much, so maybe it's my inexperience. I added some soy sauce to my bowl but I don't think there's much I can do to fix it. I don't think I'll make it again, but if I did, I'd use chunky peanut butter like everyone else said, because I really think there should be something crunchy in it besides the vegetables. Also, Wegman's now sells "Far East Stir Fry" bags of frozen vegetables (broccoli, sugar snap peas, green beans, carrots, celery, onions, red peppers, water chestnuts), and I just threw them in with the boiling pasta for only a few minutes. They were cooked until just a little crunch was left.

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