30-Minute Chicken Peanut Noodles
Savory, spicy ginger chicken peanut noodles with stir-fried veggies, lean ground chicken, and a creamy, flavorful peanut sauce. These peanut chicken noodles take just 30 minutes to make and pack over 30g of protein for an easy weeknight dinner you'll come back to time and time again!
Servings 4 servings
Calories 644cal
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.
Notes
To make gluten-free: use rice noodles or your favorite long, gluten-free noodles.
See the full post for easy ways to customize this noodle dish!
Nutrition
Serving: 1serving (based on 4) | Calories: 644cal | Carbohydrates: 70g | Protein: 39g | Fat: 25.3g | Saturated Fat: 4.1g | Fiber: 5.7g | Sugar: 11.3g