Peanut Noodles with Shredded Chicken & Vegetables

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

Your rating: None Average: 4 (293 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.

"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


This is certainly a recipe we'll have again, because everybody in my family likes it! My 3 and 5-year-old kids are usually pretty picky eaters and don't like the same things, but they both liked this! I left out the chile-garlic sauce because I didn't have any and if I have any 'spice' added, my kids won't eat it. It was very delicious even without it.


Yummy! Delicious, wonderful, outstanding. This dish was quite a treat i loved it yummy yayayayayayayyayayayaya.


Terrific dish, simple and quick. My husband and three kids all loved it - including the picky veggie hater who ate it all because of the sauce. Loved the kick of the Chile-garlic sauce. Loved how easy it was to add the fresh veggies to the pasta water to cook together. I added a honey to the sauce for sweetness, and I garnished with chopped peanuts and scallions - will try it next time using chunky peanut butter (and skip adding chopped peanuts.) Whisking in the hot starchy pasta water to the peanut sauce made it creamy and glossy. I will be cooking this again, and often!


Easy & filling! I used crunchy peanut butter, because we love the crunch. I think I will add red/green/yellow peppers next time to add some more color. I am looking forward to the leftovers later this week!


Really quick and lovely meal! Worked perfectly with the two person sized portions of chicken thighs that I keep in the freezer. Using the stirfry veggies (also kept chopped in the freezer) this was ready in ten minutes. Served with the Japanese cucumber salad also from this site.


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