Peanut Noodles with Chicken

5 from 1 vote

These Peanut Noodles with Chicken are tossed in a flavorful sesame peanut sauce with crisp veggies for a fresh, Asian-style cold noodle salad. It’s a great make-ahead choice for potlucks, picnics, or an easy weeknight dinner.

Prep Time20

Cook Time10

Total Time30

Course: Main Course, Salad

Cuisine: Asian

Servings:

Calories: 383kcal

Author: Valerie Brunmeier

Ingredients

5 tablespoons less sodium soy sauce
¼ cup creamy peanut butter
3 tablespoons toasted sesame seeds divided
2 tablespoons unseasoned rice vinegar
2 tablespoons light brown sugar
2 teaspoons minced garlic or garlic paste
2 teaspoons finely grated fresh ginger or ginger paste
1 teaspoon chili garlic sauce can substitute Sriracha sauce
¼ cup hot water
10 ounces Chinese noodles (medium thickness) like lo mein noodles (can substitute spaghetti)
1 tablespoon sesame oil
2 cups chopped rotisserie chicken breast skin removed
salt and freshly ground black pepper to taste
4 green onions sliced thinly on the bias
1 medium carrot peeled and shredded (about ¾ cup)
1 medium red bell pepper chopped
2 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper to taste

Instructions

Place the soy sauce, peanut butter, 2 tablespoons sesame seeds (reserve remaining sesame seeds for later), rice vinegar, brown sugar, garlic, ginger, and chili garlic sauce (or Sriracha) in the bowl of a food processor or blender and process for 30 seconds, or until smooth. With the unit running, gradually pour in the hot water. Continue to process for a few more seconds. Transfer the sauce to a container, cover, and refrigerate.
Bring water to boil in a big pasta pot. Add the noodles and cook for the length of time indicated on the package, stirring occasionally. Drain the noodles in a colander and then rinse with cold water until cool to the touch. Drain again, and immediately transfer to a large bowl, and toss with the sesame oil. (Don’t allow the noodles to dry out before transferring to the bowl).
Add the chicken, green onions, carrot, and bell pepper to the noodles and toss to combine. Add the sauce and toss until everything is well coated. Season with salt and pepper, to taste. Sprinkle with cilantro and the remaining sesame seeds and serve. If making ahead, transfer to an airtight container and refrigerate until ready to serve.

Notes

Cook time is an average and will vary depending on the type of noodles you are using. Refer to the package directions for the exact time.

Make It Ahead: This salad is meant to be served cold, so it’s perfect for making ahead for a potluck or BBQ. Just cover and refrigerate until you're ready to serve. For the best flavor and texture, I recommend serving it the same day it's made.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Give the noodles a good stir before serving, and add a splash of warm water or soy sauce if needed to loosen the sauce.

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