Peanut Noodles With Chicken Recipes

ASIAN PEANUT NOODLES WITH CHICKEN

Steps:

• For the peanut sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.
• Boil water for the noodles cook pasta according to package instructions.
• Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.
• Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.
• Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.
• Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.
• Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don't push them aside!) and garnish with cilantro and lime wedges.

THAI CHICKEN PEANUT NOODLES

Steps:

• In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

PEANUT NOODLE BOWLS WITH CHICKEN

Steps:

• Put the noodles in a large bowl and cover with boiling water; let stand for 10 minutes. Drain and rinse under cold running water. Wipe out the bowl; return the noodles to the bowl.
• Puree the peanut butter, fish sauce, lime juice, ginger and 1/3 cup water in a blender until smooth. Pour the dressing over the noodles; toss to coat.
• Top each serving of noodles with the chicken, cucumber, carrots, pea shoots, jalapeno and herbs. Toss just before serving.

THAI PEANUT CHICKEN AND NOODLES

Steps:

• For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.

SPICY PEANUT CHICKEN & NOODLES

Steps:

• Microwave frozen vegetables according to package directions., Place broth, peanut butter, teriyaki sauce, pepper and cayenne in a large skillet; cook and stir over medium heat until blended. Stir in chicken; heat through. Stir in vegetables., Prepare noodles according to package directions. Drain and immediately add to chicken mixture, tossing to combine. Sprinkle with green onions. If desired, moisten with additional broth. Serve immediately.

PEANUT NOODLES WITH CHICKEN

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine, and cook according to package directions. Just before draining, scoop out and reserve 1/4 cup of the cooking water and add the carrot, bell pepper, and snow peas to the pot. Drain.
• While the pasta cooks, make the sauce. Combine the hoisin, rice vinegar, peanut butter, and broth in a small saucepan. Bring the sauce to a boil; immediately reduce the heat and simmer about 4 minutes, or until it's smooth and thick.
• Toss together the pasta and vegetables, sauce, and chicken. If the sauce is too thick, stir in the reserved pasta cooking water. Serve warm or at room temperature. For a little heat in your serving, stir in some chili paste.

CHICKEN AND PEANUT NOODLES

Steps:

• In skillet, heat oil on med high. Stir-fry chicken and garlic 3 or so minutes. Remove the chicken. Spoon peanut butter into skillet. Whisk in water, vinegar, soy sauce, pepper flakes and 1 seasoning packet from noodles. Do not use both packets (strong flavor).
• Bring to a boil: add noodles breaking them up slightly. Add cooked chicken and cover. Simmer 4 minute to separate noodles. sprinkle with veggies cover and simmer 3 more minute Stir. Add green onions on top. I also added some chopped peanuts on top. Serve and enjoy! Just as good the next day.

CHILLI CHICKEN WITH PEANUT NOODLES

Steps:

• Heat the oil in a wok and add all the stir-fry ingredients except for the tamari. Toss over a high heat for a min, then cover, reduce the heat and cook for 5 mins more until the chicken is tender. Toss through the tamari.
• Meanwhile, cook the noodles in a pan of boiling water for 5 mins. Drain, but reserve the water. Mix the peanut butter, lime juice and zest, cumin and 3 tbsp of the water, then toss with the noodles until coated. Serve with the stir-fry.

PEANUT CHICKEN WITH NOODLES

Steps:

• Cook the rice noodles according to the pack instructions. Meanwhile, put the chicken and pepper in a microwave-proof dish and cover. Microwave on High for 2 mins, until piping hot.
• Drain the rice noodles and tip into a bowl. Stir through the beansprouts. Whisk the chilli sauce and soy sauce together, then stir through the noodles, along with the chicken, pepper and spring onions. Scatter over the peanuts and coriander to serve.