Brand new saucy noodles that pack in the protein and colorful veggies. This is what weeknight dinner dreams are made of.
These ginger chicken peanut noodles have a spicy, flavorful peanut sauce that coats every noodle, and the entire dish is ready in just 30 minutes. I’m a firm believer that sometimes the simplest meals end up being the most satisfying, and these noodles are the perfect example. It’s one you’ll make once, and then find yourself making weekly when you need something quick and nourishing.
Check out the full post for TONS of ways to customize this dish, and add it to your dinner menu ASAP!
Looking for more 30-minute meals?
Enter your email below to get my FREE e-book with our best 30-minute dinners straight to your inbox!
Ingredients in these chicken peanut noodles
This will be your new back-pocket dinner recipe because the ingredients are so simple, and the result is high-protein, saucy noodle goodness. Here’s what you’ll need:
- For the sauce: we’re making a sweet, spicy & savory sauce with creamy natural peanut butter, low-sodium soy sauce, rice vinegar, a little brown sugar (or coconut sugar), fresh ginger, and sriracha.
- Veggie & produce: add the perfect boost of freshness with scallions, red bell pepper, spinach, and fresh garlic.
- Chicken: we’re using lean ground chicken, and you’ll get 38g of protein!
- Seasonings: you’ll cook the chicken and veggies in more soy sauce, plus a little salt and pepper to add flavor.
- Noodles: feel free to use linguine, fettuccine, or lo mein noodles. See below for even more ways to customize!
- To garnish: I like topping these noodles with the reserved green part of the scallions and chopped roasted peanuts.
Make these noodles your own
Just like any weeknight stir fry, these ginger chicken noodles are easy to customize to your taste preference and what you have on hand.
- Choose your noodles. Feel free to use rice noodles or your favorite gluten-free long noodles to keep the dish gluten-free. Otherwise, you can really use any long noodles you like, such as spaghetti, ramen, soba noodles, or refrigerated udon noodles.
- Swap your vegetables. Swap or add green beans, chopped broccoli, snow peas, or matchstick carrots.
- Pick your spice. If you love extra heat, add more sriracha to the sauce! Feeding kiddos or sensitive to spice? Reduce or omit the hot sauce. You can also use chili paste or gochujang in the sauce if you don’t have sriracha.
Try a new protein
These noodles are also great for adding your favorite meat or plant-based proteins! Here’s what I can suggest:
- Ground beef or ground turkey: cook these just like you would the ground chicken.
- Tofu: for a vegetarian option, press a tofu block and crumble it into your skillet with the veggies, then cook just like the ground chicken.
- Chickpeas: another great vegan or vegetarian option. Drain and rinse a can of chickpeas, then stir them in when you would add the chicken.
Your bowl of peanut chicken noodles would also be delicious with a fried egg on top!
Saucy chicken peanut noodles in 4 steps
- Make the sauce & boil water. Start by mixing your sauce ingredients together in a medium bowl. You’ll also want to bring a large pot of water to a boil for the noodles.
- Cook the veggies & chicken. Heat some avocado oil in a large skillet or braiser, then add your veggies (except the spinach). Add a little more oil, then add the chicken, salt, and pepper. Break up the chicken and cook it fully, reduce the heat, then add the soy sauce and spinach.
- Cook the noodles. Add the noodles to your large pot and cook according to the directions on the package. Reserve some pasta water and add it to your sauce to make it creamy.
- Toss & serve. Drain the noodles and add them to the skillet with the chicken. Pour in the sauce and toss until everything is coated, then garnish with scallions and chopped peanut if you’d like!
Storing & reheating tips
Store any leftover ginger chicken noodles in airtight containers in the refrigerator for up to 3-5 days. Simple reheat in a microwave-safe bowl until hot.
Tool you’ll need
Get all of my kitchen tools here!
More 30-minute meals you’ll love
- 30-Minute Sesame Chicken Green Bean Stir Fry
- 30-Minute Vegan Stir Fry Sesame Noodles with Chickpeas & Basil
- Smashed Buffalo Chicken Tacos with Herby Ranch Slaw
- Sweet and Spicy Gochujang Chicken Bowls
- Spiced Mediterranean Chicken Bowls
Get all of my 30-minute meals here!
I hope you love these ginger peanut chicken noodles. If you make them, be sure to leave a comment and a rating so I know how you like them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
30-Minute Chicken Peanut Noodles
Ingredients
- Sauce
- ¼ cup creamy natural peanut butter
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons packed brown sugar (or coconut sugar)
- 1 tablespoon fresh grated ginger
- 1 to 2 tablespoons sriracha, depending how spicy you like your noodles
- Reserved pasta water
- Veggies and chicken
- 2 tablespoons avocado oil, divided
- 1 bunch scallions, sliced and white and green parts divided
- 1 large red bell pepper, thinly sliced
- 3 garlic cloves, minced
- 1 pound lean ground chicken
- 1 teaspoon kosher salt
- Freshly ground black pepper
- ¼ cup low-sodium soy sauce
- 2 to 3 cups spinach, finely chopped
- Pasta
- 10 to 12 ounces linguine, fettuccine or lo mein noodles
- Garnish
- Chopped roasted peanuts
- Reserved scallions
Instructions
- Prepare the sauce: In a medium bowl, add the peanut butter, 2 tablespoons of soy sauce, rice vinegar, brown sugar, grated ginger and 1 tablespoon of sriracha. Set aside. (You’ll whisk it later with reserved pasta water.)
- Boil the water: Bring a large pot of water to a boil.
- Cook the veggies and chicken: While the water boils, add 1 tablespoon of oil to a deep large skillet or 3 ½-quart braiser and place over medium-high heat. Add in the white part of the diced scallions, bell pepper and garlic, and cook, stirring frequently, until veggies are tender, 3 to 5 minutes. Add in another tablespoon of oil, then add the chicken to the pan and season with salt and pepper. Break the meat apart with a wooden spoon and cook, stirring occasionally until the chicken is fully cooked and no longer pink, 5 to 7 minutes. Reduce the heat to medium low then stir in ¼ cup of soy sauce and spinach. Stir well to combine and allow the flavors to meld together and spinach to wilt while the pasta cooks, stir occasionally as needed.
- Cook the pasta: Once water boils, cook the pasta according to the directions on the package until al dente. Reserve ¾ cup of pasta water and add to the bowl with the sauce ingredients. Whisk to combine, then taste and add more sriracha, if desired, to make noodles more spicy.
- Drain the pasta and add the cooked noodles to the skillet with chicken and reduce heat to low. Pour in the sauce and use tongs until the noodles are well-coated.
- Garnish and serve: Top with remaining scallions and a tablespoon or two of chopped peanuts.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
