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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 (280 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 Recipe

64 Reviews for Peanut Noodles with Shredded Chicken & Vegetables

09/23/2009
Anonymous

I had high hopes for this dish because my husband and I enjoy Thai food. However, this was unappetizing and we ended up throwing away most of it. It turned out to be "gloppy" and bland.

Danielle, Kirkland, WA

Comments
09/23/2009
Anonymous

Quick, simple, and flavorful. Three of my most important considerations when preparing a meal. I was very pleased.

Lucretia, Pensacola, FL

Comments
09/23/2009
Anonymous

I found that using only water to reconstitute the dressing when eating leftovers wasn't enough - I also added a splash each of the soy and chili garlic sauces and it tasted better than when I made it! An easy substitution - throw in a bag of broccoli slaw instead of the veggies!

Anonymous, Rockford, MI

Comments
09/23/2009
Anonymous

I always have jars of somewhat exotic sauces in the back of the fridge, and this is a great recipe that uses chile-garlic sauce.

Anonymous

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