Better than “take out” cause you made it yourself, Asian Chicken Peanut Noodles is loaded with chicken, crunchy peppers, green onions, and covered in a no-cook creamy, slightly spicy peanut sauce.
Weekdays are stressful enough without having to fuss over What the “Forks” for Dinner? Having a great go-to recipe at hand is a godsend!
In the beginning of my journey into recipes and cooking, magazines…….yes I mean a real paper, turn the pages manually magazine……..were my main source of new recipes. Well, the internet has brought us a long way and Pinterest…. makes the accessibility to new things so easy and fun.
But, I did find a page ripped from a magazine, an old Family Circle, that was my inspiration, along with a recipe from Epicurious that I had printed from the their site. I encourage you to check out Epicurious for all sorts of great recipe ideas.
Combining two recipes and adding my own twists has become a quest for me. Always wanting things perfect, I can pick a few things here and a few things there and ta da, a new and delicious taste sensation…..or so I hope!!
Super easy, with minimal, cooking time, Asian Chicken Peanut Noodles, can be ready in less than 30 minutes. Like I said, who want to fuss over dinner ideas, let alone fuss over preparing a meal.
Peanut sauce is one of my favorites, and blending all the ingredients in a blender makes it easy. I used my Bullet type blender. I just have the cheap Wal Mart version for now, but it still works great. This sauce is no-cook which adds to the ease.
Peanut butter, soy, stock, ginger, garlic, sesame oil, and red pepper flakes blend into to a silky smooth and slightly spicy sauce in less than two minutes. Using the blender you don’t need to mince, and chop… the blender does the work for you!
Everyone can cook pasta….six or seven minutes and its done. This dish can be served hot or cold, so if serving cold, rinse the pasta under cold water after draining.
The only things that needs cutting are the peppers and green onions. If you really are pressed for time, you can purchase these items already chopped at most grocery stores.
I added cilantro because I think it adds a bright zip to the dish. When trying to describe the flavor of cilantro I came across an article in the Huffington Post that said cilantro tastes like soap to some people? Apparently some people can pick up the smell of something called aldehyde chemicals, of which both cilantro and soap have……who knew. So if you dislike cilantro this may be why!
Place the ingredients in a large bowl, pour the silky smooth sauce over, and toss until the pasta and veggies are coated. Garnish with sesame seeds. I’m crazy about the black sesame seeds because they add a pretty color contrast to the dish, but regular sesame seeds will work perfectly fine.
For additional garnish, use more green onions and cilantro……..Asian Chicken Peanut Noodles makes a perfect easy weeknight meals, plus leftovers make a great brown bag lunch for the next day….if there are leftovers?????Print
- For peanut sauce
- 1/2 cup smooth peanut butter
- 1/4 cup soy sauce
- 1/3 cup chicken stock
- 2 tablespoons fresh ginger, chopped
- 1 garlic clove, chopped
- 2 tablespoons rice-wine vinegar
- 3 teaspoons Asian sesame oil
- 2 teaspoons honey
- 1 teaspoon dried hot red pepper flakes
- For noodles
- 1/2 lb linguine
- 2 cups cooked chicken breast, cut into bite size chunks
- 4 green onions, thinly sliced (extra for garnish)
- 1/2 red bell pepper, cut into thin strips
- 1/2 yellow bell pepper, cut into thin strips
- 1/2 green bell pepper, cut into thin strips
- 1/4 cup chopped cilantro (extra for garnish)
- 1 tablespoons sesame seeds for garnish
- Make sauce:
- Place all dressing ingredients in a blender or food processor and blend until smooth; set aside.
- For Pasta:
- Cook pasta according to package directions.
- Place pasta, chicken, green onions, bell peppers, and cilantro into a large bowl. Pour dressing on top and toss to combine.
- Garnish with sesame seeds, extra green onions and cilantro.
- *Serve immediately.