Peanut Noodles with Shredded Chicken & Vegetables

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

Your rating: None Average: 4 (283 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 Recipe

64 Reviews for Peanut Noodles with Shredded Chicken & Vegetables


I have made this recipe 5 times now and it has become a family favorite. I cut the chili sauce down to 1 tsp. as my son does not like spicy food and add more garlic. I also double the veggies. I use whatever veggies I have left over in the fridge paired with a package of frozen stir fry veggies. The pasta I have cut down to half a package of dreamfields thin spagetti ( a box is 13.5oz). Great one dish meal. Very filling.


I loved this. The recipe was relatively simple and cheap. I thought it tasted great. The leftovers were good too.


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...


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.


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


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