Saucy Peanut Noodles with Chicken

Authorkaren@myhealthylife.meCategoryDifficultyBeginner

These Saucy Peanut Noodles are loaded with shredded chicken, bell pepper, spring onions, crunchy peanuts and fresh herbs all tossed together in a delicious peanut sauce!

Yields6 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
 280 g whole grain spaghetti noodles
 1 cup cooked shredded chicken (I used a cooked supermarket chicken)
 1 red pepper, thinly sliced
 3 spring onions, sliced
 ¼ cup fresh corriander, chopped
 3 tbsp fresh basil, chopped
 ¼ cup chopped peanuts
 Sesame seeds to garnish
For the Peanut Sauce
  cup creamy peanut butter
 3 tbsp low-sodium soy sauce
 2 tbsp fresh lime juice (about 1 lime)
 3 tbsp hot water
 1 tbsp sesame oil
 1 tbsp apple cider vinegar
 2 tsp chilli garlic paste
 1 ½ tbsp honey
 1 tbsp fresh ginger, grated
1

Bring a large pot of water to a boil and season with salt.

2

While the water is boiling, whisk together all the ingredients for the sauce until smooth. Feel free to add more (or less) hot water to get the consistency that you prefer.

3

Add the noodles to the boiling water and cook until al dente per the package directions. Once the noodles are done, drain and place them in a large bowl. Add in the chicken, bell pepper, spring onions, and fresh herbs, drizzle with the peanut sauce and give a good toss until everything is nice and coated in the sauce. Garnish with chopped peanuts and sesame seeds and enjoy!

Notes
4

The peanut sauce can be made up to a week in advance and the leftovers can be stored in a sealed airtight container for about 3 to 4 days in the fridge.

Ingredients

 280 g whole grain spaghetti noodles
 1 cup cooked shredded chicken (I used a cooked supermarket chicken)
 1 red pepper, thinly sliced
 3 spring onions, sliced
 ¼ cup fresh corriander, chopped
 3 tbsp fresh basil, chopped
 ¼ cup chopped peanuts
 Sesame seeds to garnish
For the Peanut Sauce
  cup creamy peanut butter
 3 tbsp low-sodium soy sauce
 2 tbsp fresh lime juice (about 1 lime)
 3 tbsp hot water
 1 tbsp sesame oil
 1 tbsp apple cider vinegar
 2 tsp chilli garlic paste
 1 ½ tbsp honey
 1 tbsp fresh ginger, grated

Directions

1

Bring a large pot of water to a boil and season with salt.

2

While the water is boiling, whisk together all the ingredients for the sauce until smooth. Feel free to add more (or less) hot water to get the consistency that you prefer.

3

Add the noodles to the boiling water and cook until al dente per the package directions. Once the noodles are done, drain and place them in a large bowl. Add in the chicken, bell pepper, spring onions, and fresh herbs, drizzle with the peanut sauce and give a good toss until everything is nice and coated in the sauce. Garnish with chopped peanuts and sesame seeds and enjoy!

Notes
4

The peanut sauce can be made up to a week in advance and the leftovers can be stored in a sealed airtight container for about 3 to 4 days in the fridge.

Saucy Peanut Noodles with Chicken

Contact Karen

For further information please contact me

Book a free, zero-obligation call with Karen

[ameliabooking service=1]