Peanut Noodles with Chicken
These Peanut Noodles with Chicken are tossed in a flavorful sesame peanut sauce with crisp veggies for a fresh, Asian-style cold noodle salad. It’s a great make-ahead choice for potlucks, picnics, or an easy weeknight dinner.
I’ve always been a sucker for anything with sesame flavor. And peanut sauce… don’t even get me started. Whether I’m dipping my Grilled Chicken Satay or making a quick batch of Peanut Chicken Stir Fry, I’m completely hooked.
Simple ingredients come together in this recipe to create cold sesame peanut noodles that taste surprisingly authentic. They’re hearty enough to serve as a main dish, but I also love them as a side with other Asian-inspired dishes, grilled meats, or even burgers.
Since they’re served cold, it’s a great make-ahead option – perfect when you want to get the prep out of the way early, especially with a full menu on the horizon.
Ingredient Notes
- Noodles: Medium-thickness Chinese noodles, like lo mein or other egg noodles, work best for this recipe. You can use either fresh (often found in the refrigerated section) or dry noodles. In a pinch, spaghetti is a fine substitute.
- Sesame oil: Tossed with the cooked noodles, it helps prevent sticking and adds a subtle, nutty layer of flavor that complements the peanut sauce.
- Rice vinegar: Use unseasoned rice vinegar so you have full control over the sweetness and saltiness of the peanut sauce. Seasoned varieties often contain added sugar and salt.
- Chili garlic sauce: A small amount adds a little heat and a garlicky kick that balances the richness of the peanut butter. If you can’t find it, you can sub Sriracha.
- Ginger and garlic: It’s absolutely fine to use store-bought bottled ginger and garlic paste, to save time.
- Chicken: Rotisserie chicken breast with the skin removed and chopped.
How to Make Peanut Noodles with Chicken
- Place all of the peanut sauce ingredients, except the hot water, in a blender or food processor and process until smooth.
- With the unit running, gradually pour in the hot water and continue to process for a few more seconds.
- After cooking and draining the noodles, toss them with sesame oil.
- Add the chicken, green onions, carrot, and bell pepper to the noodles and toss to combine.
- Add the sauce and toss again until everything is well coated with the sauce. Season with salt and pepper, to taste.
- Sprinkle with cilantro and sesame seeds.
Valerie’s Tips
Use Cold Noodles: Don’t toss warm noodles with the other ingredients or the veggies may soften or wilt. After cooking according to the package directions, rinse the noodles in a colander with cold water until cool to the touch, then drain them very well. Toss immediately with sesame oil to prevent them from drying out or sticking together.
Make It Ahead: This salad is meant to be served cold, so it’s perfect for making ahead for a potluck or BBQ. Just cover and refrigerate until you’re ready to serve. For the best flavor and texture, I recommend serving it the same day it’s made.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Give the noodles a good stir before serving, and add a splash of warm water or soy sauce if needed to loosen the sauce.
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Peanut Noodles with Chicken
These Peanut Noodles with Chicken are tossed in a flavorful sesame peanut sauce with crisp veggies for a fresh, Asian-style cold noodle salad. It’s a great make-ahead choice for potlucks, picnics, or an easy weeknight dinner.
Ingredients
- 5 tablespoons less sodium soy sauce
- ¼ cup creamy peanut butter
- 3 tablespoons toasted sesame seeds, divided
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons light brown sugar
- 2 teaspoons minced garlic, or garlic paste
- 2 teaspoons finely grated fresh ginger, or ginger paste
- 1 teaspoon chili garlic sauce, can substitute Sriracha sauce
- ¼ cup hot water
- 10 ounces Chinese noodles (medium thickness), like lo mein noodles (can substitute spaghetti)
- 1 tablespoon sesame oil
- 2 cups chopped rotisserie chicken breast, skin removed
- salt and freshly ground black pepper, to taste
- 4 green onions, sliced thinly on the bias
- 1 medium carrot, peeled and shredded (about ¾ cup)
- 1 medium red bell pepper, chopped
- 2 tablespoons chopped fresh cilantro
- Salt and freshly ground black pepper, to taste
Instructions
Place the soy sauce, peanut butter, 2 tablespoons sesame seeds (reserve remaining sesame seeds for later), rice vinegar, brown sugar, garlic, ginger, and chili garlic sauce (or Sriracha) in the bowl of a food processor or blender and process for 30 seconds, or until smooth. With the unit running, gradually pour in the hot water. Continue to process for a few more seconds. Transfer the sauce to a container, cover, and refrigerate.
Bring water to boil in a big pasta pot. Add the noodles and cook for the length of time indicated on the package, stirring occasionally. Drain the noodles in a colander and then rinse with cold water until cool to the touch. Drain again, and immediately transfer to a large bowl, and toss with the sesame oil. (Don’t allow the noodles to dry out before transferring to the bowl).
Add the chicken, green onions, carrot, and bell pepper to the noodles and toss to combine. Add the sauce and toss until everything is well coated. Season with salt and pepper, to taste. Sprinkle with cilantro and the remaining sesame seeds and serve. If making ahead, transfer to an airtight container and refrigerate until ready to serve.
Notes
Nutrition
Calories: 383 kcal · Carbohydrates: 45 g · Protein: 24 g · Fat: 12 g · Saturated Fat: 2 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 5 g · Cholesterol: 40 mg · Sodium: 756 mg · Potassium: 353 mg · Fiber: 3 g · Sugar: 7 g · Vitamin A: 2418 IU · Vitamin C: 28 mg · Calcium: 71 mg · Iron: 2 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on January 15, 2015. It has been retested and updated with new text and images.
Adapted from The Make-Ahead Cook