These peanut noodles might be one of the most delicious and easiest recipes we’ve ever created. It’s basically a mix of Chinese cold sesame noodles and Thai chicken satay. If you like those kinds of flavors, I think you’re going to be pretty happy with your dinner.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Entree, Main Course
Cuisine: American, Asian, Chinese, thai
Keyword: Chicken, Easy, noodles, peanut
Servings: 4-6 servings
Author: Emily Clifton - Nerds with Knives
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Ingredients
1poundboneless skinless chicken thighs or breastscut into 1 1/2 inch chunks
1poundfresh Chinese wheat noodles or dried spaghetti
1tablespoongarlicminced or grated
3scallionswhite and green parts, thinly sliced
1/2cupsmooth peanut butter
1/4cupsoy sauce
2teaspoonsfish sauce
2tablespoonsrice vinegar
4tablespoonssesame oildivided
2tablespoonslight brown sugarpacked
1teaspoonfresh gingergrated
1 1/2teaspoonschili-garlic sauceSambal or Sriracha
1/3cuproasted peanutsroughly chopped
Cilantrofor garnish
Sliced limesfor garnish
Instructions
In a medium size bowl whisk together the peanut butter, soy sauce, fish sauce, rice vinegar, 2 tablespoons sesame oil, ginger, garlic, brown sugar and chili sauce.
In a separate bowl, add the chicken and toss with 2 tablespoons of the peanut sauce mixture. Let marinate at least 10 minutes and up to a day. Heat a grill, grill pan or heavy frying pan over medium-high heat. Cook the chicken until browned and just done, 3-4 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes.
Cook the noodles in large pot of salted boiling water to al dente, according to package instructions. Reserve 1 cup of the cooking liquid, then drain well and transfer to a large serving bowl. Toss with the remaining 2 tablespoons sesame oil until evenly coated. Pour the remaining sauce over the noodles and mix well until fully combined. If it's too thick, thin it with a few tablespoons of the reserved noodle cooking water. Add the scallions and grilled chicken and toss again.