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Asian Noodles with Peanut Sauce. Rice noodles with chicken and egg, mixed with peanut sauce, and topped with stir fried vegetables. Full of flavor and easy to make. No fish sauce or seafood!
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5 from 3 votes

Asian Noodles with Peanut Sauce

Delicious noodles with chicken and peanut sauce, and topped with stir fried veggies. Full of flavor and easy to make!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Asian
Keyword: Asian Peanut Noodles
Servings: 6 servings
Calories: 580kcal

Ingredients

Peanut Sauce

  • 1/3 cup smooth peanut butter
  • 2 tbsp honey
  • Peanut Sauce
  • 1 tbsp dark brown sugar
  • 1 teaspoon ground ginger powder
  • 2 cloves garlic
  • 2 tbsp lime juice
  • 1 teaspoon sesame oil
  • 2 tsp Sriracha chili sauce
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce I use reduced sodium
  • 1/2 cup chicken broth

Chicken

  • 1 1/2 pound chicken breast sliced into thin slices
  • salt
  • pepper
  • 1 teaspoon Sriracha chili sauce
  • 1 tbsp soy sauce
  • 2 tbsp lime juice
  • 3 cloves garlic
  • 1 teaspoon ground ginger poweder
  • 1 tbsp vegetable oil
  • 2 large eggs

Veggies

  • 1 tbsp vegetable oil
  • 2 cups broccoli slaw
  • 1 cup shredded carrots
  • 1 red pepper sliced thinly
  • 1/2 cup green onions chopped
  • 1 clove garlic
  • 1/4 teaspoon salt

Serving

  • 14 ounce box rice noodles
  • Limes
  • Cilantro chopped
  • Peanuts chopped

Instructions

Peanut Sauce

  • In a small sauce pan over medium-low heat, stir together all peanut sauce ingredients. Heat for 15-20 minutes, stirring frequently, until mixture thickens. Once mixture has thickened, remove from heat in set aside.

Chicken

  • In a small bowl, stir together sliced chicken, salt and pepper to taste, Sriracha chili sauce, soy sauce, lime juice, garlic, and ginger powder. Let sit for at least ten minutes.
  • In a large skillet or wok, heat vegetable oil over medium-high heat. Add chicken and cook for several minutes, until most of the chicken is cooked. Push the chicken to the outside of the pan.
  • Add eggs to center of pan and stir until eggs are cooked through. Once mostly cooked, mixed together with chicken, stirring constantly, until eggs and chicken are cooked. Remove and set aside.

Veggies

  • If skillet or wok has build on bottom, I add about 2 tbsp white cooking wine to deglaze the pan. To do this I stir constantly until wine is absorbed, and discard whatever burnt bits come off of pan.
  • Next, heat another 1 tbsp of vegetable oil in pan. Add broccoli slaw, shredded carrots, red pepper, green onions, garlic, and salt. Stir until softened, about 5 minutes. Remove from pan and set aside.

Serving

  • Cook noodles according to package directions.
  • Once noodles are cooked, place in skillet or wok with peanut sauce, chicken, and eggs. Toss thoroughly.
  • Serve topped with cooked vegetables, chopped cilantro, chopped peanuts, and squeezed lime juice. 

Nutrition

Calories: 580kcal | Carbohydrates: 75g | Protein: 34g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 127mg | Sodium: 1052mg | Potassium: 834mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3910IU | Vitamin C: 69.2mg | Calcium: 66mg | Iron: 2.4mg