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Peanut Noodles with Chicken and Veggies

Yields1 Serving

 ½ lb (250 g) steamed Chinese noodles or spaghetti
 ¼ 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
 ½ 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
 ½ cup (125 mL) chopped peanuts (optional)
 Fresh cilantro for sprinkling (optional)

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


In 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.


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