Chicken and Peanut Sauce Noodles


After I finished cooking this recipe I looked around my kitchen (and my neglected house), saw the mess I had made, and just wanted to cry.

I always say things like, “It looks like a tornado went through here…” or “Is there a family a bears living here? Who made this mess?!…”

But this was different.

This was worse.

I thought about just bulldozing the house and starting from scratch.

After coming to my senses I decided cleaning would be easier than complete destruction. I think it was… but it didn’t feel like it at the time. Somehow my kitchen and my house got back in order, and now, here I am…

I lived to write about it.

These peanut noodles are just the ticket after a long day. You can eat them hot or cold. You could use chicken or substitute shrimp. Or you could go vegetarian and leave out the meat or seafood all together.


You’ll see everything you need above:  Japanese curly noodles (chucka soba), low-sodium chicken broth, hoisin sauce, creamy peanut butter, rice vinegar, ketchup, crushed red pepper flakes, sesame oil, red bell peppers, ground ginger, minced garlic, chopped green onions, and chicken breast tenders (not pictured).

Start by whisking together the chicken broth…


Hoisin sauce…


Creamy peanut butter… chunky won’t work out here…


Rice vinegar…




And red pepper flakes.

This doesn’t look appetizing at all… but don’t stop reading here…


Once you whisk it together it will all start to make sense.


Next you slice up some green onions. I chop the roots off and the tops of the dark green parts first.


Then you thinly slice up the green onions.


Next, the garlic.


Peel them.


Mince them finely.


Now for the red peppers. Remove the tops and bottoms, ribs, and seeds. Then thinly slice the pepper into strips.

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I measured out the amounts I needed of the green onions, garlic, ginger, and had my red peppers sliced and ready to go.


Cut 1 pound of boneless, skinless chicken breasts into cubes and season them with salt and pepper. The recipe doesn’t mention to do this but it made sense to me so I did it! Seasoning always makes sense!


In the meantime you bring a medium-size saucepan full of water to a boil and cook the noodles according to the package directions. My package was a bit confusing but it only took about 5 minutes (or less) to cook these.

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Then you drain them and set them aside until the sauce is ready for them.


To cook the chicken you heat up some sesame oil…


Add the chicken and sauté it…


Then add the red bell pepper strips…

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Remove this mixture from the pan. I set aside this chicken mixture, rinsed and wiped out this pan before starting on the next steps that make the sauce and finish the dish.

Heat up some more sesame oil in a sauté pan and add in the minced garlic…


The ground ginger…


And the broth mixture. You let it cook and bubble for just 30 seconds…


Finally,  combine the chicken/pepper mixture, noodles, sauce, and most of the green onions in a large bowl.

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Give it a good toss…


And you’re ready to serve! Top the noodles with more chopped green onions if you like…

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Click HERE for the official recipe. It comes from Cooking Light… you didn’t know this was healthy, did you??

And, it’s good for your wallet, too. This recipe is $2.60 per serving for 4 people. The recipe says it serves 5 people, but that’s only 1 cup each of noodles. I decided 4 servings was more realistic so that is what this price reflects.

Happy Economical Eating and Oodles of Noodles!

Love, Jenna

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