Turn up the heat with this spicy Peanut Noodles recipe in just 30 minutes! Linguine, bold Szechuan peanut sauce, and chicken make this dish an unforgettable delight.
These noodles are wonderful piping hot but also make a tasty treat served as a chilled pasta salad. It seems I can never get enough noodles, peanuts, or even 30-minute meals.
I know it’s not a Monday, so technically I can’t call this a 30-Minute Monday recipe. But consider this a bonus recipe because I love you so much. While you’re at it, maybe you can plan ahead and pick up ingredients for these amazing Bloody Marys.
Table of Contents
Reasons to Love These Spicy Peanut Noodles
- This Peanut Noodles recipe is perfect for busy days, ready in just 30 minutes.
- This dish combines a rich, spicy peanut sauce with tender chicken for an unforgettable taste.
- These spicy peanut noodles are great for leftovers and taste even better the next day, making meal prep a breeze.
Recipe Ingredients
- Peanut Butter: Creamy and rich, it adds a smooth, nutty taste to the noodles.
- Sriracha Sauce: Introduces a spicy kick and a hint of sweetness.
- Ginger Paste: Offers a fresh, zesty flavor with a bit of warmth and adds a fragrant note to the dish.
See the recipe card for full information on ingredients and quantities.
Variations
- Protein Boost: For an extra protein boost, add shrimp, tofu, or tempeh along with the chicken. Simply marinate and cook the shrimp, tofu, or tempeh the same way as the chicken for a heartier meal.
- Garnish Options: You can also a sprinkle of sesame seeds for a nutty touch. Fresh cilantro or basil leaves can provide a vibrant, aromatic finish. A wedge of lime on the side adds a zesty kick when squeezed over the dish just before serving.
How to Make Peanut Noodles
Step #1: Toss the sliced chicken breast with 1 tablespoon of soy sauce in a small bowl. Set aside to marinate for five minutes.
Step #2: Cook the linguine according to package instructions. Drain and reserve one cup of the cooking water.
Step #3: Heat the sesame oil in a wok over high heat. Cook the chicken in a single layer, undisturbed, for 3 to 4 minutes per side, or until golden brown and cooked through. Add the snow peas and zucchini, and stir-fry for 3 additional minutes.
Step #4: Whisk together the reserved pasta water, peanut butter, ginger, soy sauce, vinegar, and Sriracha.
Step #5: Add the cooked linguine and sauce to the wok and toss with the chicken and vegetables. To serve, sprinkle with chopped peanuts and scallions.
Expert Tips
- Adjust Sauce Consistency: If the sauce seems too thick, add a bit more reserved pasta water, one tablespoon at a time, until you achieve the desired consistency. This keeps the noodles well-coated and flavorful.
- Thinly Slice Chicken: Slice the chicken breast as thinly as possible. This ensures it cooks quickly and evenly, preventing it from drying out.
Frequently Asked Questions
You can substitute or add veggies like red bell peppers, carrots, broccoli, cabbage, or snap peas. Just ensure they are cut into similar-sized pieces for even cooking and maintain a similar cooking time.
Yes, you can use any noodles you have on hand. Udon noodles are a favorite, but soba noodles, rice noodles, ramen noodles, or even regular spaghetti work well too.
Storage Info
Store leftover spicy Peanut Noodles in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.
To reheat, thaw in the refrigerator if frozen, then warm in a skillet over medium heat, adding a splash of water or broth to maintain moisture. Alternatively, microwave in a covered dish, stirring occasionally, until heated through.
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Peanut Noodles Recipe
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Ingredients
- 1 large chicken breast - thinly sliced
- 1 tablespoon + ¼ cup low-sodium soy sauce
- 8 ounces uncooked linguine noodles
- 2 teaspoons sesame oil
- 4 ounces snow peas - strings removed
- 1 medium zucchini - cut into matchsticks
- 1/2 cup creamy peanut butter
- 1 tablespoon ginger paste - or grated fresh ginger
- 2 tablespoons rice vinegar
- 2 tablespoons Sriracha sauce
- 1/4 cup dry roasted peanuts - roughly chopped
- 2 scallions - chopped on the diagonal
Instructions
- Toss the sliced chicken breast with 1 tablespoon of soy sauce in a small bowl. Set aside to marinate for five minutes.
- Cook the linguine according to package instructions. Drain and reserve one cup of the cooking water.
- Heat the sesame oil in a wok over high heat. Cook the chicken in a single layer, undisturbed, for 3 to 4 minutes per side, or until golden brown and cooked through. Add the snow peas and zucchini, and stir-fry for 3 additional minutes.
- Whisk together the reserved pasta water, peanut butter, ginger, soy sauce, vinegar, and Sriracha.
- Add the cooked linguine and sauce to the wok and toss with the chicken and vegetables. To serve, sprinkle with chopped peanuts and scallions.
NOTES
Nutrition
I added some veggies and tofu, and it turned out amazing!
EASY. QUICK. And AMAZING! Why am I not surprised!? I want to eat it all, that’s the only downside. It’s sooooooooooooooooooo good!
You are so sweet, Denise!!
This looks scrumptious, i love spicy chicken. Thanks for sharing this.
Simon
I read somewhere that pasta originated in China so you can play that card and call it quasi-authentic. Maaaaybe not linguine, but then again who’s paying attention these days. Multicultural mashups make for the best recipes and if it tastes good, who cares where it came from. This looks delicious! 🙂
Thanks, Christy!!