Peanut Noodles with Shredded Chicken & Vegetables

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

Your rating: None Average: 4 (325 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

66 Reviews for Peanut Noodles with Shredded Chicken & Vegetables

Very good with a few modifications

I used fresh carrots,red bell pepper, and onion instead of frozen. This took a bit more time but the taste difference was worth it. I added all of the veggies when the pasta was about 1/2 way done. Fresh lime juice right before serving finished this dish nicely.

Tasty and filling
Easy, but Bland

There are much better recipes out there for peanut sauce without much extra work or calories. This needed flavor and something fresh like lime juice or cilantro. We added sweet chili sauce but it just felt like eating a bowl of heavy noodles soaked in watery peanut butter. I won't bother again.

Quick, Kid Friendly
Quick and easy midweek treat

Great as a midweek meal, also great as lunch the next day.

Quick, easy, simple, tasty, flavourful
Awesome recipe

Love love love this recipe. I make it often so I don't really measure the ingredients anymore as I like to add more chile-garlic sauce anyway. The sauce comes out thin at first so I usually let it sit on medium-low for about 10 minutes and the sauce will thicken up - the longer you leave it, the thicker the sauce gets. Delicious and great leftovers as well.

Needs more zip

I used 1 tsp of chili paste sauce. It needs more to perk it up. Otherwise, I would make this again with more of the chili to perk it up.


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