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
Scale
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.
