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- 8 oz rice noodles - 1 lb boneless chicken thighs, sliced - 2 tablespoons sesame oil - 1 tablespoon soy sauce - 1 cup broccoli florets - 1 cup carrots, julienned - 1 red bell pepper, sliced - 3 green onions, chopped - 1/2 cup creamy peanut butter - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 2 cloves garlic, minced - Salt and pepper to taste - Sesame seeds for garnish To make Sesame Peanut Chicken Noodles, you need fresh and bright ingredients. First, grab 8 oz of rice noodles. They will be the base for your dish. Next, choose 1 lb of boneless chicken thighs. These thighs add rich flavor and juicy texture. For cooking, you'll need 2 tablespoons of sesame oil. This oil gives a nice nutty taste. Add 1 tablespoon of soy sauce for a touch of umami. To make it colorful and healthy, use 1 cup of broccoli florets, 1 cup of julienned carrots, and 1 sliced red bell pepper. For the sauce, gather 1/2 cup of creamy peanut butter. This will bring creaminess and depth. Sweeten it with 2 tablespoons of honey. Add 1 tablespoon of rice vinegar for a tangy kick. Then, mix in 1 teaspoon of grated ginger and 2 cloves of minced garlic for more flavor. Don’t forget to season with salt and pepper to taste. Lastly, sprinkle sesame seeds on top for a fun crunch. With these ingredients, you’ll create a dish that's both tasty and satisfying. {{ingredient_image_1}} - Bring a large pot of salted water to a boil. - Cook the rice noodles as per package instructions, about 5-7 minutes. - Drain the noodles and set them aside. - Heat 2 tablespoons of sesame oil in a skillet over medium-high heat. - Season the sliced chicken thighs with salt and pepper, then add them to the pan. - Cook the chicken for 5-7 minutes until it turns golden brown and is fully cooked. - Set the chicken aside once cooked. - In the same skillet, add 1 cup of broccoli florets, 1 cup of julienned carrots, and 1 sliced red bell pepper. - Stir-fry the vegetables for 4-5 minutes until they are slightly tender but still crisp. - In a bowl, whisk together 1/2 cup of creamy peanut butter, 1 tablespoon of soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, 1 teaspoon of grated ginger, and 2 minced garlic cloves until smooth. - Add the cooked chicken and drained noodles to the skillet with the stir-fried vegetables. - Pour the peanut sauce over everything and toss gently to coat. - Stir in 3 chopped green onions for freshness. - Garnish with sesame seeds for added crunch and flavor. Timing is key for the noodles and chicken. Cook the rice noodles for about 5-7 minutes. Check the package for exact times. This makes sure they stay tender and not mushy. For the chicken, sauté it until golden brown. This should take around 5-7 minutes. Always cook chicken through to avoid any raw spots. When it comes to vegetables, don’t overcook them. Stir-fry the broccoli, carrots, and red bell pepper for only 4-5 minutes. You want them tender but still crisp. This adds great texture and color to your dish. Want to amp up the flavor? Consider adding spices like crushed red pepper or a dash of sesame seeds. These will give a nice kick without overpowering the dish. If you’re out of peanut butter, try almond or cashew butter. They work well too and add a different taste. You can also use sunflower seed butter for a nut-free option. For side dishes, serve your noodles with a simple salad. A mix of greens with a light dressing pairs well. You can also add steamed dumplings for a fun touch. Garnish your dish with extra green onions and sesame seeds. This adds great crunch and looks nice. You can even sprinkle some chopped peanuts for extra flavor. Pro Tips Use fresh ingredients: Fresh vegetables will enhance the flavor and texture of your dish. Look for vibrant, crisp produce for the best results. Adjust the spice level: If you like a bit of heat, consider adding some crushed red pepper flakes or Sriracha to the peanut sauce for an extra kick. Make it a meal prep: This dish stores well in the fridge and can be reheated for quick lunches or dinners throughout the week. Just keep the sauce separate until ready to serve. Garnish creatively: Experiment with different garnishes like chopped cilantro, lime wedges, or chopped peanuts to add layers of flavor and texture to your noodles. {{image_2}} You can swap chicken for tofu. Firm tofu works best. Cut it into cubes. Sauté the tofu until golden. It adds a nice texture. You can also add more veggies. Try snap peas or bell peppers for crunch. Spinach adds a fresh touch. These veggies cook fast, so add them last. This keeps them bright and crisp. If you need a gluten-free meal, use tamari. Tamari is a gluten-free soy sauce. It's rich and tasty, just like soy sauce. For the noodles, rice noodles are already gluten-free. You can also use zucchini noodles. They are light and healthy. Just spiralize the zucchini and toss it in. Want some heat? Add chili paste or chili flakes. Mix them into the sauce for a kick. You may want to cut back on honey. This balances the spicy and sweet flavors. Adjust to your taste. You can always add more heat later! - Use airtight containers to store leftovers. - Glass or plastic containers work well. - Let the dish cool before sealing. - Store in the fridge for up to three days. - Reheat in a skillet over medium heat. - Add a splash of water to keep it moist. - Stir frequently to avoid sticking. - You can also use a microwave. - Cover the dish to keep moisture in while reheating. - Freeze in portions for easy meals later. - Use freezer-safe containers or bags. - Remove as much air as possible before sealing. - To thaw, place in the fridge overnight. - Reheat in a skillet for the best taste. You can prepare this dish ahead of time for quick meals. Start by cooking the rice noodles and chicken. Store them separately in airtight containers. You can also chop the vegetables in advance. Keep the peanut sauce in a jar in the fridge. When you’re ready to eat, simply combine everything in a skillet. Heat it up, and enjoy! Yes, you can swap rice noodles for other types. Try using whole wheat spaghetti or udon noodles. If you want a gluten-free option, use rice or soba noodles. Each noodle type brings a different texture but still tastes great with the sauce. Store your homemade peanut sauce in a clean, airtight container. Keep it in the fridge for up to one week. If you want to keep it longer, consider freezing it. Pour the sauce into ice cube trays, freeze, then transfer to a freezer bag. This way, you can thaw just what you need. To add heat, mix in chili paste or crushed red pepper flakes. Start with a small amount, then taste and adjust. You can also add sliced fresh chili peppers. Another option is to sprinkle some sriracha on top before serving for a nice kick. This recipe for Sesame Peanut Chicken Noodles blends flavors and textures. You learned how to cook rice noodles and sauté chicken. Stir-frying veggies adds crunch, while a rich peanut sauce ties it all together. Remember to adjust spice levels to your taste. You can swap ingredients for more options like tofu or gluten-free noodles. Whether for a weeknight meal or planning ahead, this dish offers versatility and ease. Enjoy your cooking journey, and create a dish that brings everyone together!

Sesame Peanut Chicken Noodles

A delicious and easy-to-make dish featuring rice noodles, chicken, and a creamy peanut sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

  • 8 oz rice noodles
  • 1 lb boneless chicken thighs, sliced
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 cup broccoli florets
  • 1 cup carrots, julienned
  • 1 unit red bell pepper, sliced
  • 3 unit green onions, chopped
  • 1 2 tablespoons creamy peanut butter
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced
  • to taste salt and pepper
  • for garnish sesame seeds

Instructions
 

  • Cook the noodles: Bring a large pot of salted water to a boil. Cook the rice noodles according to the package instructions, usually around 5-7 minutes. Drain and set aside.
  • Sauté the chicken: In a large skillet, heat the sesame oil over medium-high heat. Add the sliced chicken thighs, season with salt and pepper, and cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken and set it aside.
  • Stir-fry the vegetables: In the same skillet, add the broccoli, carrots, and red bell pepper. Stir-fry for 4-5 minutes until the vegetables are slightly tender but still crisp.
  • Make the sauce: In a bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, ginger, and minced garlic until smooth.
  • Combine everything: Add the cooked chicken and drained noodles to the skillet with the vegetables. Pour the peanut sauce over everything, tossing gently to coat.
  • Garnish: Stir in the chopped green onions and sprinkle with sesame seeds for added crunch.
  • Serve: Plate the sesame peanut chicken noodles and garnish with additional green onions and sesame seeds if desired.

Notes

Feel free to add more vegetables or adjust the sauce to your taste.
Keyword chicken, noodles, peanut sauce, stir fry