Perfect for a quick weeknight dinner or meal prep lunch, these peanut chicken noodle bowls offer a delicious balance of textures with tender noodles, crunchy vegetables, and a rich, flavourful peanut sauce. The sauce is made with peanut butter, soy sauce, sesame oil, rice vinegar, garlic, ginger, and a touch of honey for sweetness. It’s tossed with noodles and chicken, then topped with edamame, fresh cucumbers, and carrots for a crisp, refreshing twist.
In This Post: Everything You Need to Know to Make Peanut Chicken Noodle Bowls
Ingredients You Need to Make Peanut Chicken Noodle Bowls
Peanut sauce:
- Peanut butter: Adds a creamy texture and rich, nutty flavour as the base of the sauce
- Honey: Adds a hint of sweetness
- Low-sodium soy sauce: Brings umami depth and saltiness without going overboard
- Sesame oil: Adds a fragrant, toasty flavour
- Rice vinegar: Provides acidity to brighten the sauce and balance the richness
- Garlic: Adds sharpness and depth with a savoury, aromatic kick
- Ginger: Gives warmth, helping to round out the sauce with a fresh bite
Bowls:
- Boneless, skinless chicken breasts: Lean protein source.
- Soba noodles: Nutty-tasting, adding hearty texture and fibre.
- Carrot: Adds crunch, colour, and subtle sweetness.
- Cucumber: Provides coolness and a crisp contrast to the warm noodles and sauce.
- Shelled edamame: A plant-based protein source with a mild flavour.
Equipment Needed:
Large pot to boil noodles.
Large frying pan.
Cooking utensils, such as a wooden spoon.
Small bowl to mix sauce ingredients.
Liquid measuring cups and spoons.
Chef knife and cutting board.
How to make Peanut Chicken Noodle Bowls
- Cook the noodles according to the package instructions.
- Meanwhile, whisk the sauce ingredients in a small bowl until smooth, then set aside.
- Heat 1 tbsp avocado oil in a large frying pan over medium-high heat. Add the diced chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and golden brown.
- Add a small amount of sauce to the pan (about 1/3 of the total) and stir to coat the chicken evenly. Let it simmer for an additional 2-3 minutes.
- When the noodles are done cooking, strain them and return them to the pot. Add the remaining sauce and stir to coat.
- Assemble the bowls by dividing the noodles, chicken, edamame, cucumber, and carrots between four bowls. Top with chopped peanuts (optional) and serve.
Peanut Chicken Noodle Bowls
- Total Time: 40 minutes
- Yield: 4 bowls 1x
Description
Perfect for a quick weeknight dinner or meal prep lunch, these bowls offer a delicious balance of textures with tender noodles, crunchy vegetables, and a rich, flavourful peanut sauce.
Ingredients
Peanut sauce:
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1/4 cup peanut butter (I used natural peanut butter)
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1 tbsp honey
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2 tbsp low-sodium soy sauce
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2 tsp sesame oil
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1 tbsp rice vinegar
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1 garlic clove, minced
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1/2 tsp minced fresh ginger
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1/4 cup warm water
Bowls:
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1 tbsp avocado oil (or other cooking oil)
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2 boneless, skinless chicken breasts, diced
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Salt, to taste
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8 oz soba noodles
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1 small carrot, julienned
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1 medium cucumber, diced
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2 cups shelled edamame (frozen, thawed)
For serving:
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Chopped peanuts (optional)
Instructions
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Cook the noodles according to the package instructions.
-
Meanwhile, whisk the sauce ingredients in a small bowl until smooth, then set aside.
-
Heat 1 tbsp avocado oil in a large frying pan over medium-high heat. Add the diced chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and golden brown.
-
Add a small amount of sauce to the pan (about 1/3 of the total) and stir to coat the chicken evenly. Let it simmer for an additional 2-3 minutes.
-
When the noodles are done cooking, strain them and return them to the pot. Add the remaining sauce and stir to coat.
-
Assemble the bowls by dividing the noodles, chicken, edamame, cucumber, and carrots between four bowls. Top with chopped peanuts (optional) and serve.
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
- Method: Stove-top
