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

12/04/2010

Anonymous

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 the side for those who liked a bit more heat. Will absolutely make this again.

Once of the things I really liked was using the water from the cooked vegetables, because when you boil them, that's where much of the nutrients end up, so this way, you are able to keep them!

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12/01/2010

Anonymous

This pleases the crowd at my house. I like to add a teaspoon of smoked sesame oil and my kids like it when it's got lots of snow peas and extra ginger. If I really want to make everyone happy I substitute a pound of frozen shrimp for the chicken. Just add it to the pasta to cook a minute or so before the noodles are done (depending on whether shrimp has been thawed or not).

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11/12/2010

mitchhellman

I was late adding fresh veggies to the pasta as it cooked-- no problem. Hunted for the grater for the ginger and ended up using the garlic press-- no sweat. The pasta and veggies had to sit a while until I finished making the sauce-- that's OK. In spite of all that, it tasted terrific! I swear, it is almost impossible to screw this recipe up!

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11/11/2010

Anonymous

We love this recipe. The only changes I make are to substitute buckwheat soba noodles for the spaghetti and to steam the vegetables in the microwave rather than cooking them in the boiling water. Comes out great every time. I serve extra chile-garlic sauce on the side (the same brand as Siracha) for those who want an extra kick of heat.

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