Peanut Chicken Noodle Bowls
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 15 min
- Cost
- $24.50
- Nutrition
- 620 cal · 44g protein
- quick
- skillet
- kid-favorite
- high-protein
🍳 2 pans + 1 bowl · Picky-eater safe bet: plain rice
Peanut Chicken Noodle Bowls is a Asian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $25 in groceries. You'll need 2 pans + 1 bowl, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Peanuts · Soy · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken breasts
- 10 oz flat rice noodles
- ¾ cup peanut sauce
- 8 oz sugar snap peas
- 10 oz shredded carrots
- 1 count English cucumber
- 1 bunch green onions
- 2 tbsp soy sauce
- 2 tbsp toasted sesame oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Bring a large pot of water to a boil. Meanwhile, slice the chicken into thin strips and season with salt and pepper. Halve the cucumber lengthwise and slice into half-moons; slice the green onions.
- Drop the dry rice noodles into the boiling water and cook 4 to 6 minutes until just tender. Drain, rinse under cool water, and toss with 1 tablespoon sesame oil so they don't stick.
- Heat the remaining 1 tablespoon sesame oil in a large skillet over medium-high. Add the chicken in a single layer and cook 5 to 6 minutes, stirring once or twice, until browned and no longer pink (165°F). Scoop a few plain strips onto a plate for picky eaters before adding the sauce.
- Add the snap peas and shredded carrots to the skillet and stir-fry 2 minutes until the peas turn bright green. Pour in the soy sauce and half the peanut sauce and toss to coat.
- Divide the noodles among 4 bowls. Top with the chicken and vegetables, then the cucumber and green onions. Drizzle the remaining peanut sauce over each bowl.
- Picky eaters can have plain noodles, the plain chicken you set aside, and cucumber, with the sauce on the side.
- Make ahead: slice the chicken, cucumber and green onions and cook the noodles up to a day ahead. Store them separately in the fridge.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 44 g
- Carbohydrates
- 58 g
- Fiber
- 5 g
- Sugar
- 8 g
- Fat
- 18 g
- Saturated fat
- 3 g
- Sodium
- 920 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop