Peanut Noodles with Chicken and Veggies

Peanut Noodles with Chicken and Veggies

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February 26, 2008

Peanut noodles are best eaten cold, which makes leftovers perfect to keep in the fridge and take to work for lunch. You can add all sorts of fresh veggies to this dish – peppers, zucchini, bok choy, bean sprouts, broccoli, asparagus, and pea pods are all good choices.

  • Makes: Serves 4-6.


1/2 lb. (250 g) steamed Chinese noodles or spaghetti

1/4 cup (60 mL) chicken or vegetable broth

3 Tbsp. (45 mL) peanut butter

3 Tbsp. (45 mL) soy sauce

2 Tbsp. (30 mL) brown sugar or honey

2 Tbsp. (30 mL) rice vinegar

2 cloves garlic, crushed

1-2 tsp. (5-10 mL) grated fresh ginger

1/2 tsp. (2.5 mL) curry paste (optional)

2 cups (500 mL) chopped cooked chicken, pork or shrimp, or diced tofu

1 carrot, peeled and grated

1 red bell pepper, cut into slices

1-2 green onions, chopped

1/2 cup (125 mL) chopped peanuts (optional)

Fresh cilantro for sprinkling (optional)


1Cook the noodles according to the package directions. Rinse with cold water in a colander and drain well. Set aside.

2In a small bowl, whisk together the chicken broth, peanut butter, soy sauce, brown sugar, vinegar, garlic, ginger, and curry paste (if using) until smooth. Or instead of whisking it, shake it all up in a jar.

3In a large bowl, toss the noodles, chicken, carrot, pepper, green onions, and peanut sauce. Serve in bowls sprinkled with chopped peanuts and/or cilantro.


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