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peanut butter noodles with chicken
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5 from 1 vote

Peanut Chicken Noodles

These peanut chicken noodles are an amazing stir fry dish that quickly became one of our family favorites. It features juicy chicken pieces, noodles, lots of veggies, and super flavorful sweet and sour peanut butter sauce.
Course dinner, Main Course
Cuisine asian-inspired, Chinese-inspired
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 3 servings
Calories 576kcal
Author Aleksandra


peanut butter sauce:

  • 1/4 cup peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/3 cup water or chicken broth
  • 2 flat tablespoons honey
  • 1 teaspoon sesame oil optional, you can add less


  • 2 medium chicken breasts 400g
  • 3 cloves garlic
  • 1- inch piece of ginger 3 cm
  • 2 tablespoons cornstarch
  • salt and pepper to taste


  • 1/2 red bell pepper
  • 1 large carrot
  • 2 large cabbage leaves
  • a couple florets broccoli


  • 4.5 oz (125g) dried egg noodles Mie noodles/Chow Mein noodles/ ramen noodles
  • toasted peanuts to sprinkle


  • Mix all the ingredients for the sauce until smooth using a hand blender or food processor (it can also be whisked by hand but it's harder to mix the sauce properly).
  • Cut the chicken into 1-inch (2-3cm) cubes and toss with finely chopped ginger and garlic, and season it with salt and pepper. Set aside (if you have time you can leave the chicken to marinate for a couple of hours or overnight).
  • Prepare the vegetables: cut off the hard core of the cabbage, cut into thin slices, cut the carrots into thin matchsticks, cut the bell paprika into thin strips, cut the broccoli into very small florets.
  • Cook the noodles according to the package instructions, make sure they are cooked al dente - which means they should have a bite to them / be pleasantly chewy and not be overcooked. My package says to cook them for 4 minutes so I pour boiling water over them the cook them for about 3 minutes as they will cook later a little in the pan.
  • Cook the chicken: toss the chicken pieces with cornstarch (you should do that directly before you plan on cooking it). Heat the oil in a big frying pan over high heat. When hot add the chicken pieces in an even layer. Don't stir for the first 2 minutes, letting the chicken to brown. When the chicken is browned turn it over and cook briefly on the other side until cooked thorugh. Transfer the chicken to a plate.
  • Cook the vegetables. Add some more oil to the pan and add the vegetables. Don't stir at the beginning letting the vegetables brown then stir and cook for a couple of minutes until the vegetables are tender but still a little crunchy.
  • Add the chicken back to the pan, then the cooked noodles and the sauce. Toss everything together. Cook for a minute allowing the sauce to thicken a little. Serve sprinkled with toasted peanuts.
  • Enjoy!


  • Ingredient notes:
    • chicken - I used chicken breasts, you can also use boneless and skinless thighs or even thinly-sliced beef (like flank steak)
    • cornstarch - is optional
    • veggies - my favorite veggies for this dish are cabbage, broccoli, carrots, and bell peppers, but you could use other veggies or use just 1-2 kinds of veggies
    • peanut butter - make sure to use creamy and not crunchy, unsweetened peanut butter, I like to buy peanut butter that lists only one ingredient: peanuts
    • instead of honey, you can add maple syrup
    • sesame oil is optional, some people don't like it so if you're not sure add just a little at the beginning, you can always add more later
    • if you like spicy dishes you could add some sriracha sauce
  • Calories = 1/3 of the recipe (1 serving). This is only an estimate!


Calories: 576kcal