Chicken Peanut Noodles

Name: Chicken Peanut Noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 10 ounces Japanese udon noodles; 4 cloves garlic (grated); 2 tablespoons freshly grated ginger; ⅓ cup salted natural peanut butter; 2 tablespoons toasted sesame oil; 2 tablespoons low-sodium tamari; 2 tablespoons rice vinegar; 2 tablespoons freshly squeezed lime juice (about 1 lime); 2 tablespoons chili crisp (plus more for serving); 1 tablespoon honey; 1 tablespoon warm water (plus more if needed); 2 cups chopped cooked chicken; 9 ounces shelled edamame (thawed); 5 green onions (thinly sliced); ¼ cup chopped fresh cilantro; ½ cup roasted unsalted peanuts (chopped (plus more for serving)); 2 tablespoons toasted sesame seeds

by Sandy Coughlin Aug 22, 2026

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This Chicken Noodles Recipe is the ultimate make-ahead meal that comes together in just 30 minutes. Tender udon noodles are coated in a creamy, savory peanut sauce, then loaded with juicy chicken, edamame, and fresh herbs for a dish that’s satisfying, flavorful, and perfect for busy weeknights.

This no-fuss noodle dish is delicious served cold or at room temperature, making it ideal for dinner, lunch, or to bring it to your next potluck. It’s hearty enough to be a meal on its own but simple enough to whip up any night of the week!

What are chicken peanut noodles?

These savory noodles are a delicious fusion dish featuring chewy udon noodles coated in a rich, creamy peanut sauce made with garlic, ginger, and chili crisp. The noodles are tossed with tender chopped chicken, protein-packed edamame, and fresh green onions and cilantro, then finished with crunchy roasted peanuts and sesame seeds.

They’re the perfect balance of flavors – creamy, spicy, savory, and fresh all in one bowl!

Why you’ll love these noodles

This dish comes together in just 30 minutes.
The flavors deepen as the dish sits – great for making the day before.
Serve it as a main course, side dish, or even a cold noodle salad.

Ingredients needed for this chicken noodle recipe

For the noodles:

Japanese udon noodles: Thick, chewy noodles that hold up perfectly to the creamy sauce. Look for them in the refrigerated or dried noodle section.

For the sauce:

Garlic: Freshly grated garlic adds a pungent, aromatic base to the sauce.
Fresh ginger: Grated ginger provides warmth and brightness that complements the peanut butter beautifully.
Salted natural peanut butter: Creates a creamy, rich base for the sauce. I like to use natural peanut butter for the best flavor.
Toasted sesame oil: Adds a nutty, aromatic depth that ties all the flavors together.
Low-sodium tamari: Provides savory umami without overpowering the dish. You can substitute it with soy sauce.
Rice vinegar: Adds a gentle tanginess that balances the richness of the peanut butter.
Fresh lime juice: Brightens the sauce and adds a refreshing citrus note.
Chili crisp: Adds heat and texture. Adjust to your spice preference.
Honey: Provides a touch of sweetness to balance the savory and spicy elements.
Warm water: Helps thin the sauce to the perfect consistency.

For assembly:

Chopped cooked chicken: Adds protein and makes this a complete meal. Rotisserie chicken works great here!
Shelled edamame: Provides pops of green color and a boost of plant-based protein.
Green onions: Adds freshness and a mild onion bite.
Fresh cilantro: Brings brightness and herbaceous flavor.
Roasted unsalted peanuts: Adds crunch and nutty flavor. Chop them for even distribution.
Toasted sesame seeds: Provides a nutty finish and beautiful presentation.

How do you make chicken peanut noodles?

Cook the noodles:

Fill a large pot with generously salted water and bring it to a rapid boil over high heat.
Add the udon noodles and cook according to the time specified on the package until they are tender but still pleasantly chewy.
Drain the noodles in a colander, then run them under cold water until completely cooled. This stops the cooking process and removes excess starch for a better texture.

PRO TIP: Running the noodles under water helps to cool them which keeps the noodles from turning mushy and ensures they’ll soak up the sauce without clumping together.

Make the sauce:

In a large mixing bowl, combine the grated garlic, grated ginger, peanut butter, toasted sesame oil, tamari, rice vinegar, lime juice, chili crisp, honey, and warm water.
Vigorously whisk everything together until the mixture turns smooth and creamy. If the sauce feels too thick to coat the noodles properly, stir in an additional tablespoon of warm water.
Give the sauce a quick taste and adjust the flavors to your liking. Add a bit more chili crisp for extra heat or an extra squeeze of lime for brightness.

PRO TIP: Take your time whisking the sauce to fully emulsify the peanut butter. A silky, lump-free sauce is the key to evenly coated noodles.

Bring everything together:

Transfer the cooled, drained noodles into the bowl with the prepared sauce.
Using wooden paddles or a pair of tongs, gently toss the noodles until every strand is thoroughly coated in the creamy sauce.
Add the chopped cooked chicken, shelled edamame, the majority of the sliced green onions and chopped cilantro (save a small handful of each for garnish), the chopped roasted peanuts, and the toasted sesame seeds.
Continue tossing until all the ingredients are evenly distributed throughout the noodle mixture.

PRO TIP: Handle the noodles gently while tossing to avoid breaking them, but be thorough enough to ensure every bite gets a little bit of everything.

Chill and serve:

Pack the noodle mixture into airtight containers and place them in the refrigerator to chill until ready to eat. This dish is designed to be enjoyed cold or at room temperature.
When you’re ready to serve, transfer the noodles to a serving bowl and sprinkle the reserved green onions, cilantro, and chopped peanuts over the top.
For an extra kick, drizzle with a little more chili crisp right before serving.

PRO TIP: The flavors actually deepen and improve after a few hours in the fridge, so don’t hesitate to make this a day ahead. It will keep beautifully for up to 4 days.

Serving

Serve this flavorful chicken peanut noodle dish alongside a crisp Asian Cucumber Salad or Asian Crunch Salad for a complete meal. It’s also great with Quick Dinner Rolls for a slightly less traditional pairing.

Sandy’s tips and substitutions:

Choose the right noodles: Udon noodles are ideal for their chewy texture, but you can substitute with soba noodles, ramen noodles, or even spaghetti in a pinch.
Use rotisserie chicken: For a super quick meal, use pre-cooked rotisserie chicken. Just chop it up and toss it in!
Make it vegetarian: Skip the chicken and double the edamame or add tofu for a plant-based version.
Adjust the spice: Start with less chili crisp and add more to taste. You can also serve extra on the side for those who like it spicier.
Make ahead: This dish is perfect for meal prep. The flavors meld together beautifully overnight, making it even more delicious the next day.
Storage: Store in airtight containers in the fridge for up to 4 days. No need to reheat, just enjoy it cold or at room temperature.

Variations:

Add veggies: Toss in shredded carrots, bell peppers, or cucumber for extra crunch and color.
Change the protein: Swap chicken for shrimp, pork, or beef for a different flavor profile.
Herb variations: Swap fresh cilantro for Thai basil or mint.
Add a pop of color: Top with pickled ginger or sesame seeds for even better presentation.
Make it gluten-free: Use gluten-free tamari and gluten-free noodles to accommodate dietary needs.
Add crunch: Sprinkle with crushed peanuts, fried shallots, or crispy wonton strips for added texture.

For more Asian-inspired recipes, try my Ground Beef Lettuce Wraps, Corn Slaw, or Thai Sloppy Joes.

More noodles recipes you may want to try:

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Chicken Peanut Noodles

Sandy Coughlin

Creamy peanut sauce-coated udon noodles tossed with tender chicken, edamame, and fresh herbs. This 30-minute make-ahead meal is perfect for lunch, dinner, or meal prep!

Prep Time: 20

Cook Time: 10

Total Time: 30

Yield: 8

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