Saucy Peanut Noodles with Chicken

These Saucy Peanut Noodles are loaded with shredded chicken, bell pepper, green onions, crunchy peanuts and fresh herbs all tossed together in a delicious peanut sauce! Great for a weeknight dinner or meal prep lunch made in just 20 minutes!

If you’re looking for a quick, flavor-packed dinner that tastes like takeout, but comes together right at home, these Saucy Peanut Noodles with Chicken are about to become your new favorite meal! Tender whole grain noodles are tossed in the creamiest peanut sauce that you’ll want to drizzle on everything! Loaded with juicy shredded chicken, crunchy veggies, fresh herbs, and chopped peanuts for the ultimate satisfying bite you’ll want to make again and again.

Why You’ll Love This

• Quick and easy – these saucy peanut noodles are made with simple, fresh ingredients that come together in just 20 minutes.
• Packed with texture – crunchy peanuts, crisp peppers, fresh herbs, and tender noodles make every bite delicious.
• Customizable – easily swap the noodles, veggies, or protein based on what you have on hand or what you like best.
• Great for meal prep – these noodles taste amazing chilled or reheated the next day making leftovers great for lunch.

Ingredients You’ll Need

• noodles – I used whole wheat linguine for the added nutritional benefits, but you could use spaghetti, brown rice noodles, soba noodles, ramen noodles or even egg noodles.
• shredded chicken – rotisserie chicken makes this recipe incredibly easy while adding tons of flavor and saves time. Feel free to use any leftover chicken as well.
• red bell pepper – adds fresh crunch, sweetness and a beautiful color. You could also throw in additional vegetables as well!
• green onions – brightens the dish with fresh flavor, a little bite along with a pop of color.
• fresh herbs – I used a combination of fresh basil and fresh cilantro that pair perfectly with the peanut sauce.
• peanuts – adds a nice crunch and enhances the peanut flavor throughout the dish.
• sesame seeds – the perfect garnish at the end for added texture and flavor.

For the Peanut Sauce

• peanut butter – I used creamy natural peanut butter for the base of the sauce that makes it rich and creamy. You could also use chunky peanut butter, processed or other nut butters for a different taste.
• soy sauce – adds salty, savory umami flavor, just make sure to use low-sodium soy sauce so the dish isn’t too salty. To make this gluten-free, use tamari or even coconut aminos.
• fresh lime juice – brightens the sauce and balances the richness of the peanut butter.
• sesame oil – adds warm, nutty flavor that makes the sauce taste amazing.
• rice vinegar – for another touch of acid. If you don’t have rice vinegar, feel free to substitute with white vinegar, apple cider vinegar or even a little more lime juice.
• chili garlic paste – for flavor and spice! If you don’t have chili garlic paste, feel free to use some Sriracha.
• honey – naturally sweetens the sauce without using refined sugars and balances out the spice. You could also use maple syrup if making this vegan.
• fresh ginger – adds a little zip to the sauce and amazing flavor.

How to Make Saucy Peanut Noodles

I know I say this about most recipes, but these noodles really are super easy (and quick!) to throw together! This entire meal can be ready from start to finish in 15 to 20 minutes with just a few simple steps.

1. Cook the noodles. Bring a large pot of salted water to a boil and cook the linguine noodles according to the package directions until al dente. Drain and rinse lightly with cold water to prevent sticking.
2. Prep the veggies and herbs. While the water is coming to a boil, thinly slice the bell pepper and green onions, chop the cilantro and basil, and roughly chop the peanuts. This is also a good time to shred your cooked chicken if you haven’t already done this ahead of time.
3. Make the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, rice vinegar, chili garlic paste, honey, and fresh ginger until smooth and creamy. I also like to add 2 or 3 tablespoons of hot water to really thin out the peanut butter for the perfect consistency. You can even use the water that the pasta is boiling in. Feel free to add a little more water (or a little less) to get the consistency that you prefer.
4. Toss everything together. Add the drained noodles to a large bowl along with the shedded chicken, bell pepper, green onions, cilantro and basil. Drizzle the peanut sauce over the noodles and toss everything together until evenly coated and glossy.
5. Garnish and serve. Top with chopped peanuts, sesame seeds, and extra herbs if desired. Serve immediately or chill in the refrigerator for a refreshing cold noodle salad.

Tips for the Best Saucy Peanut Noodles

• Use warm water in the sauce – this helps the peanut butter blend smoothly into a silky sauce.
• Don’t overcook the noodles – slightly firm noodles hold up best once tossed with the sauce.
• Thin the sauce as needed – peanut sauce naturally thickens as it sits, so add extra warm water, if needed, before serving.
• Use rotisserie chicken for convenience – it makes this recipe come together incredibly fast and adds even more flavor.
• Chill before serving for even more flavor – these noodles taste amazing after sitting for about 30 minutes in the fridge.

Variations and Substitutions

• Make it vegetarian – swap the chicken for tofu or edamame or simply leave the protein out altogether.
• Use different noodles – rice noodles, ramen, spaghetti noodles, lo mein, udon noodles or soba noodles all make great options.
• Add extra veggies – cucumbers, shredded carrots, cabbage, snap peas, snow peas, or broccoli are all delicious additions. You could even spiralize some zucchini noodles to add to the linguine.
• Add extra protein – toss in extra chicken, shrimp or even top it with an egg! This is my husband’s favorite way to enjoy this dish. You could also use ground chicken, ground turkey or ground pork, if you prefer.
• Make it spicy – add extra chili garlic paste, sriracha, red pepper flakes or top with chili crisp.
• Make it gluten-free – use tamari or coconut aminos instead of soy sauce and swap in rice noodles.

Meal Prep Tips

• Prep the peanut sauce ahead of time and store it in a sealed mason jar in the refrigerator for up to 1 week.
• Chop all the vegetables and herbs in advance for easy assembly.
• Store toppings like peanuts and sesame seeds separately to keep them crunchy.
• Divide into meal prep containers for easy grab-and-go lunches throughout the week.
• Double the sauce if you love extra saucy noodles or want extra for dipping spring rolls or drizzling over veggies.

Prepping and Storage

• To Store: Leftover peanut noodles can be stored in a sealed, airtight container in the refrigerator for up to 4 days. The peanut sauce will thicken as it chills, so add a splash of warm water (or chicken broth) before reheating to loosen everything back up.
• To Reheat: Warm the noodles gently in the microwave or in a large skillet over medium-low heat until heated through.

More Asian Recipes

• Asian Glazed Turkey Meatballs
• Asian Ground Turkey and Green Bean Stir Fry
• Crunchy Thai Chicken Salad
• Mongolian Ground Beef Bowls
• Chinese Chicken Salad
• Healthy Asian Lettuce Wraps

Hope you all enjoy these Saucy Peanut Noodles with Chicken and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!