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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

Here is my suggestion:First I used fresh veges - onion, green pepper, carrots, broccoli - i sauted the veges with some minced garlic and minced fresh ginger. I cooked the chicken seperately in a little olive oil until just past pink ...I minced a clove of garlic and a small amount of fresh ginger as the recipe calls for and put that in a small bowl ... in that bowl I added the soy sauce, peanut butter, a pinch of crushed red pepper - and then a chicken buillon cube and a cup of boiling water ... i mixed this all together in that seperate bowl.When the chicken was cooked through I added the chicken to the veges, poured the peanut sauce over the chick and veges kept that warm on the stove and finished cooking the pasta ...When the pasta was done i poured the mixture over the pasta and served it ...I think the chick buillon added a little better flavor then just using pasta water ... if you have fresh stock even better ...I do have leftovers which will be delish cold ...I will make this recipe again.

Scott, estero, FL

Comments
09/23/2009
Anonymous

I made this on Sunday night, and was overall pleased with how it came out. I did do some substitutions (quinoa pasta instead of whole wheat, dried ground ginger instead of fresh, added spinach (wilted at the end) and just used whatever frozen veggies I had on hand (corn/carrot/greenbeans)) Next time, I'm going to up the garlic-chili sauce a tad, to give it a bit more kick. All-in-all a good, solid recipe, easily made with things I had on hand that doesn't have to be followed exactly. My boyfriend said he was "really looking forward" to the leftovers on Monday. We both said we'd eat it again.

Anonymous, San Diego, CA

Comments
09/23/2009
Anonymous

I love the concept of this dish but the sauce was a little bland. I will try it again and add more spices.

girly, Tx

Comments
09/23/2009
Anonymous

Of the variety of recipes I've used on this site, this has been my favorite so far. It is unfortunate to read the review from the person who thought it had a weird taste--I suppose if you don't like Thai food or if you haven't had too much exotic cuisine, it might come across as a different type dish. I'm not a fan of whole-wheat pasta; but adding the peanut butter transformed the taste (and instead of whole-wheat, I used even healthier (and tastier) multi-grain pasta). I also recommend that instead of using fresh garlic and/or ginger --buy the paste. You can usually find it in the produce section near the bagged produce/tofu area--and it goes a lot further and lasts longer. Plus, it saves time from having to peel, etc.

Jim G, Colorado Springs, CO

Comments
09/23/2009
Anonymous

This is much better using whole wheat liguini...and a few modifications. Omit using the cooking liquid because there is usually enough water from the veggies and noodles. To add more flavor...omit garlic sauce and use crushed red pepper flakes (I crush some dried thai chilis) to taste and grate in 2-3 cloves of garlic, a two inch piece of ginger, and a little lime zest. I also use the juice of 1/2 a lime. Wisk in with the soy sauce, peanut butter, and a couple of tablespoons honey or brown sugar. The sweet and spicy combo is great. You can also go all veg or saute some firm tofu in some sesame oil before adding the veggies and it is still very delicious.

Marie, Memphis, TN

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