If you are craving a vibrant dish that perfectly balances heat, creaminess, and freshness, this Spicy Peanut Noodles with Chicken and Vegetables Recipe is an absolute must-try. It brings together tender chicken strips, crunchy bell peppers, and luscious Asian noodles, all enveloped in a rich, spicy peanut sauce that’s bursting with flavor. Whether you’re serving a quick weeknight dinner or impressing friends with a colorful, aromatic meal, this recipe delivers satisfying textures and a delightful kick that keeps everyone coming back for more.
Ingredients You’ll Need
Simple yet essential, each ingredient in this Spicy Peanut Noodles with Chicken and Vegetables Recipe plays its own special role, creating a harmony of flavors, colors, and textures that make the dish truly shine.
- 12 ounces Asian noodles (udon, soba, or rice noodles): These provide the perfect chewy base that soaks up the peanut sauce beautifully.
- 2 tablespoons toasted sesame oil: Adds a nutty aroma and richness to the chicken and veggies during cooking.
- ¾ pound boneless, skinless chicken breast, cut into thin strips: Tender protein that cooks quickly and absorbs the sauce flavors wonderfully.
- 5 cloves garlic, minced: Infuses the dish with a warm, savory depth that complements the spice.
- 1 tablespoon fresh ginger, minced: Brings a bright, zesty kick that balances the creamy peanut sauce.
- 1 medium red bell pepper, sliced: Adds a sweet crunch and vibrant color to the plate.
- ½ cup low-sodium soy sauce: The salty backbone of the sauce that enhances all the flavors without overpowering them.
- 1 tablespoon honey: Offers a subtle sweetness that mellows out the heat.
- 2 tablespoons rice vinegar: Provides a tangy brightness, lifting the sauce to new heights.
- 2 tablespoons gochujang (Korean chili paste): Gives the dish its signature spicy kick and depth.
- ½ cup smooth peanut butter: The star ingredient that creates a silky, nutty sauce coating every noodle.
- ¼ – ½ cup water: Used to thin the sauce to the perfect consistency for tossing.
- Fresh basil leaves: A sweet, herbaceous garnish that refreshes each bite.
- Lime wedges: Adds a zesty citrus burst just before eating to brighten the entire dish.
- Crushed peanuts (optional): For extra crunch and an extra hit of peanut flavor on top.
How to Make Spicy Peanut Noodles with Chicken and Vegetables Recipe
Step 1: Cook the Noodles
Start by cooking the Asian noodles according to the package instructions. This is the foundation of your dish, so cook until just tender but not mushy. Once cooked, drain them well to keep the noodles from becoming soggy when tossed with the sauce.
Step 2: Prepare the Peanut Sauce
In a medium bowl, whisk together smooth peanut butter, gochujang, rice vinegar, honey, soy sauce, and enough water to create a smooth, pourable sauce. This sauce is where all the magic happens, blending spicy, sweet, tangy, and nutty flavors into one glorious coating for the noodles.
Step 3: Cook Chicken and Vegetables
Heat toasted sesame oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until no longer pink, about 4-5 minutes. Stir in minced garlic and fresh ginger, cooking until fragrant to build layers of flavor. Finally, toss in the sliced red bell pepper and stir-fry until tender-crisp, preserving that satisfying crunch.
Step 4: Combine and Toss Everything
Remove the skillet from heat and add the cooked noodles and peanut sauce directly into the pan. Toss everything together gently but thoroughly, making sure every noodle is luxuriously coated with the spicy peanut goodness. This final step brings all the components together into one irresistibly delicious dish.
How to Serve Spicy Peanut Noodles with Chicken and Vegetables Recipe
Garnishes
Fresh basil leaves add a burst of herbal brightness that contrasts beautifully with the creamy sauce. A squeeze of lime juice right before serving elevates the dish with a bright, zesty freshness that cuts through the richness. For added texture and a touch of rustic charm, sprinkle some crushed peanuts on top — it’s an optional but highly encouraged finish!
Side Dishes
This Spicy Peanut Noodles with Chicken and Vegetables Recipe stands strong on its own but pairs wonderfully with simple sides like steamed jasmine rice or crisp cucumber salad to cool your palate. Light Asian-inspired vegetable stir-fry or spring rolls can also complement the meal, making it a well-rounded dining experience.
Creative Ways to Present
For a fun twist, serve the noodles in individual bowls topped with colorful julienned veggies like carrots and scallions. You can also pack the noodles into lettuce wraps for a refreshing handheld option that adds crunch and freshness to every bite. Presenting the dish family-style with all the garnishes in small bowls invites everyone to customize their plate, adding a lively and interactive element to your meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Spicy Peanut Noodles with Chicken and Vegetables Recipe, store them in an airtight container in the refrigerator. The noodles and sauce meld and taste even better the next day, making for a delicious and quick meal later on.
Freezing
While freezing this dish is possible, it’s best to freeze the cooked chicken and vegetables separately from the noodles and sauce. The peanut sauce might thicken or separate a bit when frozen, but whisking it back after thawing will restore much of its original texture and flavor.
Reheating
Reheat leftovers gently in a skillet over medium-low heat, adding a splash of water or broth if the sauce seems too thick. Stir frequently to ensure even warming without drying out the chicken or noodles. Avoid microwaving for the best texture and flavor retention.
FAQs
Can I use other types of noodles for this recipe?
Absolutely! While udon, soba, and rice noodles are recommended for their texture, you can experiment with spaghetti or linguine in a pinch. Just keep in mind the cooking times and textures may vary slightly.
How spicy is the dish?
The heat comes primarily from gochujang, which offers a deep, flavorful chili punch that is moderate in spiciness. If you like it milder, you can reduce the amount of gochujang or substitute with a milder chili paste.
Can I make this recipe vegetarian or vegan?
Yes! Simply swap the chicken for tofu or tempeh and use a vegan soy sauce. The rest of the ingredients remain the same for a delicious plant-based version bursting with flavor.
What can I substitute for gochujang?
If you don’t have gochujang on hand, a mix of chili garlic sauce and a touch of miso paste or a sweet chili sauce can mimic the spicy-sweet blend pretty well. Adjust to taste for your preferred heat level.
Is this recipe good for meal prep?
Definitely. This Spicy Peanut Noodles with Chicken and Vegetables Recipe keeps well for several days and actually gains flavor as it sits. Just store components separately if possible for best texture and freshness.
Final Thoughts
There’s something incredibly satisfying about a dish that combines bold flavors with simple, wholesome ingredients, and this Spicy Peanut Noodles with Chicken and Vegetables Recipe hits that sweet spot perfectly. It’s quick, versatile, and bursting with textures and tastes that make every bite exciting. I can’t wait for you to try it and see how quickly it becomes a favorite at your table!
Print
Spicy Peanut Noodles with Chicken and Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
This Spicy Peanut Noodles recipe combines tender chicken, crisp bell peppers, and chewy Asian noodles with a rich and flavorful peanut sauce made from smooth peanut butter, gochujang, soy sauce, and honey. Ready in just 20 minutes, this dish offers a perfect balance of spicy, savory, and tangy flavors, garnished with fresh basil, lime wedges, and crunchy peanuts for added texture.
Ingredients
Noodles and Protein
- 12 ounces Asian noodles (udon, soba, or rice noodles)
- 2 tablespoons toasted sesame oil
- ¾ pound boneless, skinless chicken breast, cut into thin strips
Vegetables and Aromatics
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 medium red bell pepper, sliced
Sauce
- ½ cup low-sodium soy sauce
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 2 tablespoons gochujang (Korean chili paste)
- ½ cup smooth peanut butter
- ¼ – ½ cup water
Toppings
- Fresh basil leaves
- Lime wedges
- Crushed peanuts (optional)
Instructions
- Cook Noodles: Cook the Asian noodles according to the package instructions until tender. Drain and set aside.
- Make Peanut Sauce: In a bowl, whisk together the smooth peanut butter, gochujang, rice vinegar, honey, low-sodium soy sauce, and water until you achieve a smooth and creamy sauce consistency.
- Cook Chicken and Vegetables: Heat the toasted sesame oil in a skillet or wok over medium-high heat. Add the thin strips of chicken breast and cook until they are no longer pink in the center. Add the minced garlic and ginger, sautéing just until fragrant. Then add the sliced red bell pepper and continue to cook until it becomes tender-crisp.
- Combine and Serve: Remove the skillet from heat, then add the cooked noodles and the prepared peanut sauce into the skillet. Toss everything together thoroughly to coat the noodles evenly with the sauce. Garnish the dish with fresh basil leaves, serve with lime wedges on the side, and sprinkle with crushed peanuts if desired.
Notes
- Adjust the water amount in the sauce to reach desired thickness.
- Use gluten-free soy sauce to make this recipe gluten-free.
- For a vegetarian version, substitute chicken with tofu or extra vegetables.
- Gochujang can be adjusted for spiciness to personal preference.
- Leftovers can be refrigerated and reheated gently on stovetop or microwave.
