EASY SAUCY PEANUT NOODLES
on Sep 14, 2024
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One of the quickest, most craveable noodle bowls you’ll ever make! This creamy, gingery, peanut sauce will have everyone licking their bowls clean.
What’s more comforting than a bowl full of noodles? They’re quick to make, easy to eat, and leave you feeling full and satisfied. Whenever I’m craving something incredibly simple and satiating, these addictive Easy Saucy Peanut Noodles come to mind.
This recipe comes together in less than 15 minutes! The longest step may be waiting for the water to boil…
I use gluten-free rice noodles which take just a handful of minutes to cook. Bite-sized chicken pieces sear up in a few minutes flat. Adding protein to the meal ensures that I’m keeping my blood sugar balanced because while eating a bowl of noodles may be comforting, I know my body needs protein with every meal!
But the real hero of the dish is, of course, the peanut sauce. This incredibly thick and rich sauce is made up of unsalted peanut butter, chicken broth, fresh ginger and garlic, a bit of tamari, and a squeeze of spicy sriracha. It’s a craveable sauce, so much so that you’ll be looking for an excuse to pour it over just about anything and everything!
The next time you’re short on time and craving comfort, turn to this recipe. It’s much healthier and will taste 100% better than any takeout order. Guaranteed!
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Key Ingredients for Easy, Saucy Peanut Noodles
Besides tasting absolutely incredible, the best thing about this recipe is that you likely have everything on hand. Here’s what you’ll need to get dinner on the tables ASAP!
- Chicken: I look for organic boneless skinless chicken breasts. You could also substitute boneless skinless thighs or use already cooked chicken breasts, like my “Lazy Girl” Chicken Breasts. Or, leave out the chicken entirely if you’re plant-based or swap with tofu for extra protein.
- Rice Noodles: These gluten-free noodles cook so quickly! I like the @lotusfoods brand which you can find in most grocery stores or on @thrivemarket. If you aren’t gluten-free, you could substitute for wheat noodles or soba noodles (which sometimes contain gluten).
- Peanut Butter: Obviously, a key ingredient here and a staple in my pantry. I recommend using unsalted so you can control how salty the final dish is. Also, you could substitute almond or cashew butter. It won’t be “peanut” noodles but it’s a fine substitution if you are allergic to peanuts.
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Pin It- Broth: Chicken bone broth or chicken broth adds extra gut-loving goodness while acting as the base for the sauce.
- Tamari: A gluten-free soy sauce alternative that gives an Asian flare to the noodles. It can be salty, so if you’re using salted nut butter then reduce this by half and thin the sauce out with water.
- Fresh Ginger: Use a microplane to mince this over the bowl and directly into the sauce. Every bit will get a kick of ginger without being too overpowering.
- Sriracha: A squirt is all you need for a pow of flavor! Omit if you don’t like spice or are serving this to kiddos.
- Honey: A bit of sweet to counterbalance the heat.
- Garnishes: Totally optional, but crushed dry peanuts, chopped cilantro, and green onion are nice finishers.
How to Make Peanut Noodles with Chicken
Set the timer because this recipe will be ready in 15 minutes or less!
To start, make the peanut sauce by whisking together the peanut butter, bone broth, tamari, rice vinegar, fresh ginger, minced garlic, honey, sriracha, and sesame oil in a medium-sized bowl.
Bring a pot of water to bowl and cook the rice noodles according to the package instructions.
Meanwhile, cook the chicken. Cube the chicken into bite-sized pieces that are relatively the same size. This will ensure they all take the same amount of time to cook. Heat the avocado oil in a skillet over medium heat and add the chicken. Season with salt and pepper.
Using tongs, flip the chicken pieces so each side is nice and golden brown. It will take about 5 minutes for all the chicken to be fully cooked.
Turn the heat down to medium-low and add the peanut sauce. Cook for an additional minute or two, just so the chicken is coated in the sauce. Add the cooked noodles and stir everything together.
When ready to eat, portion a serving into a bowl. I like to top mine with chopped green onion, fresh cilantro, and crushed peanuts for some crunch. Enjoy!
Other One Pan Noodle Recipes:
EASY SAUCY PEANUT NOODLES
Ingredients
Chicken:
- 1 pound chicken breast, cut into bite-sized pieces
- 1 tablespoon avocado oil
- 1 package rice noodles
- Sant and pepper to season
Peanut Sauce:
- ½ cup creamy peanut butter (I recommend using unsalted)
- ⅓ cup chicken bone broth (or chicken broth)
- ¼ cup tamari
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon sriracha (can be omitted if you don't like spice)
- 1 teaspoon sesame oil
Garnish:
- Dry roasted peanuts, crushed
- Cilantro, chopped
- Green onions, chopped
Instructions
- In a medium-sized bowl, whisk together the peanut sauce ingredients.
- Bring a pot of water to bowl and cook the rice noodles according to package instructions.
- Cook the chicken by heating avocado oil in a skillet over medium heat.
- Add the cubed chicken pieces and season with salt and pepper.
- Cook for about 5 minutes until cooked through, flipping to ensure each side is nicely seared and brown.
- Turn the heat to medium-low and add the peanut sauce.
- Cook for an additional 1 to 2 minutes, tossing the chicken into the sauce. Add the cooked noodles and stir everything together.
- Serve with crushed peanuts, green onion, and cilantro.
- ENJOY!
