Peanut Noodles with Shredded Chicken & Vegetables

Rating: 4.71 stars
68 Ratings
  • 5 star values: 57
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2005

Gallery

Read the full recipe after the video.

Recipe Summary

total:
30 mins
Servings:
6
Nutrition Profile:
Heart Healthy
Low-Calorie
High Fiber
Dairy-Free
Diabetic Appropriate
Low Sodium
Healthy Aging
Healthy Immunity
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Put a large pot of water on to boil for cooking pasta.

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  • Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.

  • Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.

  • Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.

Ingredient Note: Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets and keeps up to 1 year in the refrigerator.

Nutrition Facts

Serving Size: 1 1/2 cups
Per Serving:
378 calories; protein 27g; carbohydrates 37.3g; dietary fiber 7.5g; sugars 3.7g; fat 13.1g; saturated fat 2.3g; cholesterol 41.8mg; vitamin a iu 3801.4IU; vitamin c 28.3mg; folate 47mcg; calcium 47.4mg; iron 2.9mg; magnesium 81.7mg; potassium 378.1mg; sodium 359.1mg; thiamin 0.3mg.
Exchanges:

2 starch, 1 1/2 vegetable, 3 lean meat
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Reviews (19)

Read More Reviews
68 Ratings
  • 5 star values: 57
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
10/30/2011
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 Read More
EatingWell User
Rating: 5 stars
10/30/2011
Our family tried this recipe tonight and were impressed. I sauted the chicken instead of poaching using cooking spray. Even my picky husband asked for seconds! Having lost over 80 pounds in the last six months recipes like this are heaven sent! Read More
EatingWell User
Rating: 5 stars
10/30/2011
No way do I go for the smooth peanut butter! I either use chunky or sprinkle some crushed nuts on the dish before serving. Love the crunch. This is also a great vegetarian choice without the added chicken. Read More
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EatingWell User
Rating: 5 stars
10/30/2011
This recipe was really simple. I thought the leftovers had a lot more flavor... maybe letting the spices in the sauce sit for a day will take care of the blandness other people have mentioned. I would now serve this to others... Read More
EatingWell User
Rating: 5 stars
10/30/2011
I have made this recipe 5 times now and it has become a family favorite. I cut the chili sauce down to 1 tsp. as my son does not like spicy food and add more garlic. I also double the veggies. I use whatever veggies I have left over in the fridge paired with a package of frozen stir fry veggies. The pasta I have cut down to half a package of dreamfields thin spagetti ( a box is 13.5oz). Great one dish meal. Very filling. Read More
EatingWell User
Rating: 5 stars
07/22/2012
Love Love Love! As someone who is not too fond of peanut butter I am amazed at how much I love this dish! It tastes even better as leftovers. I normally tire of leftovers after a day or 2. I had 4 days worth and was disappointed when I realized I was down to my last serving. I recommend crunchy peanut butter as others have suggested. And I also suggest not using the entire cup of cooking liquid. Maybe 1/2 to 3/4. I eliminated the chicken and it was just fine. Pros: Easy and Quick Read More
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EatingWell User
Rating: 5 stars
10/30/2011
I've tried most of the "similiar" recipes listed and they are all much better than this one. The 1 cup cooking liquid made for a pretty disgusting final product. Anonymous Arlington VA Read More
maureenwack@gmail.com
Rating: 5 stars
10/29/2011
YUM - Really great! I used a little less water for the sauce because I didn't want it to be runny when everything got mixed together and used twice the veggies and a little more buckwheat soba noodles to use up the package. The soba noodles are a little sweet and went really well with the slightly spicy sauce. The chunky peanut butter wasn't very chunky so next time I will add chopped peanuts too. Even my daughter liked it (minus a few veggies she picked out). Will definitely be on my list to make again! Would be great with tofu shrimp or combination too! Pros: Easy flavorful healthy Read More
corinna.kovars@mymail.nwtc.edu
Rating: 5 stars
10/29/2011
I made this for myself and my kids. It was seriously bland. Need to add more spice. Read More
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