Chicken Peanut Noodles
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!
Ingredients
For the noodles:
- 10 ounces Japanese udon noodles
For the sauce:
- 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
For assembly:
- 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
Instructions
- 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 a steady stream of cold water until completely cooled. This stops the cooking process and removes excess starch for a better texture.
- 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.
- 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.
- 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.
Notes
Sandy’s tips:
- 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.
- 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.
Nutrition Facts
Calories: 381kcal, Carbohydrates: 37g, Protein: 22g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 24mg, Sodium: 769mg, Potassium: 458mg, Fiber: 5g, Sugar: 8g, Vitamin A: 120IU, Vitamin C: 3mg, Calcium: 68mg, Iron: 2mg