Peanut Noodles with Shredded Chicken & Vegetables

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

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 Recipe

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61 Reviews for Peanut Noodles with Shredded Chicken & Vegetables

09/23/2009

Anonymous

I tinkered with the ingredient proportions a bit so that the dish had more kick. Added chopped scallions and cilantro as final garnishes. Came out surprisingly tasty. Good basic recipe to use as a departure point.

Pete, Newport Beach, CA

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09/23/2009

Anonymous

Great recipe. I would use chunky peanut butter if you like a strong peanut flavor and perdue precooked chicken strips to save time. Will definitly make it again!!

Melissa, MD

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09/23/2009

Anonymous

The amount of peanut butter this recipe calls for overpowers the other ingredients to the point of not being able to taste them. Next time, I'll use 1/2 as much PB and I believe the recipe will be very good.

S.S.J., Raceland, LA

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09/23/2009

Anonymous

This was a nice weeknight dinner. There are always going to be critics that complain about recipes but the one that struck me was the comment from Daniell from Kirkland WA, she states this recipe was gloppy and bland. If it were gloppy then she did not mix hot pasta water as that loosens the peanutbutter to make it smooth, and if it was bland then she did not use the chile garlic sauce because that is not a bland spice. I liked the recipe, keep up the good work.

Anonymous, Clinton, CT

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