Can I use leftover rotisserie chicken for this recipe?

Absolutely! Using rotisserie chicken is not only a huge time-saver, but the flavor is fantastic. Just shred or chop, and you’re ready to go.

What if I don’t have a blender for the dressing?

No problem at all. Simply whisk the dressing ingredients vigorously in a bowl until smooth. Warm the peanut butter slightly if needed to help it mix in.

Can I make this dish gluten-free?

Yes, simply swap the linguine for gluten-free rice noodles or your favorite gluten-free pasta, and use tamari instead of soy sauce. It’s just as delicious!

Is this recipe spicy?

It has a gentle background heat from the chile sauce, but you can completely control the spice level. Just adjust the amount of chile sauce to suit your taste, or let diners add their own at the table.

Peanut Noodles With Chicken Recipe

Name: Peanut Noodles With Chicken Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-inspired
Ingredients: 1 pound DeLallo linguine noodles; 3 chicken breasts, cooked and sliced or chopped (about 4 cups); 5 carrots, peeled and thinly shaved into ribbons; 3 seedless cucumbers, thinly shaved into ribbons; 2 bell peppers (red, yellow, or orange), seeded and thinly sliced; 6 green onions, chopped thinly; 1/2 bunch cilantro leaves, chopped; 4 garlic cloves, minced or pressed; 1-inch knob of ginger, peeled and grated; 1/2 cup creamy peanut butter; 1/3 to 1/2 cup water; 3 tablespoons rice vinegar; 2 tablespoons sesame oil; 2 tablespoons soy sauce; 1 tablespoon hot chile sauce (like Sambal Olek)

This Peanut Noodles With Chicken recipe might just be the weeknight hero you didn’t know you needed. Vibrant, fresh veggies get tossed with juicy chicken and perfectly chewy linguine, then a silky, savory-sweet peanut dressing drenches every twirl. Even better—you can have everything on the table in about 20 minutes. If you crave something comforting, bright, and downright irresistible without a sink full of pans, you’ll find yourself coming back to this recipe over and over.

Why You’ll Love This Recipe

Effortless Prep: You won’t believe how quick this comes together—most of it is just chopping and tossing.
Packed with Flavor: Every bite is an explosion of creamy peanut, zingy ginger, and that touch of heat from chile sauce.
Super Satisfying: Chicken and noodles give it heartiness, while the crisp veggies add so much freshness and crunch.
Perfect Make-Ahead Meal: It gets even better after a little time in the fridge—ideal for meal prep or leftovers.
Crowd-Friendly: Bold flavors, simple steps, and gorgeous colors—everyone will ask for seconds.

Ingredients You’ll Need

Get ready for the simplest shopping list, with a few must-use twists and notes:

Linguine Noodles: For unbeatable bite and chew; swap with any long pasta in a pinch.
Chicken Breasts: Already cooked and chopped—rotisserie chicken is a lifesaver here.
Carrots: Peeled into ribbons for subtle sweetness and lovely texture.
Seedless Cucumbers: Also ribboned, bringing coolness and crunch.
Bell Peppers: Red, yellow, or orange—never skip these, they add vivid color and a mild sweetness.
Green Onions: Chopped for sharp bite and beautiful green flecks.
Cilantro: Chopped leaves for a fresh, herby finish. Unless you’re in the anti-cilantro camp, then swap for fresh basil or parsley.

For the irresistible Peanut Dressing:

Garlic: Minced or pressed, a foundational flavor.
Ginger: Fresh and grated—this makes the whole dish sing.
Creamy Peanut Butter: Only creamy, for the smoothest sauce.
Water: Adjust to get the perfect drizzle.
Rice Vinegar: Adds brightness and lifts the peanut base.
Sesame Oil: To deliver nutty depth and aroma.
Soy Sauce: For umami richness—low sodium works if you like gentler salt.
Hot Chile Sauce (Sambal Olek): That gentle heat elevates every bite. Add to taste!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Endless ways to tweak this bowl of goodness and truly make it your own:

Go Vegetarian: Ditch the chicken and bulk up with baked tofu, edamame, or just extra veggies.
Try Whole-Grain Noodles: Soba, rice noodles, or even spiralized zucchini for a lighter version.
Nuts & Seeds: Top with roasted peanuts, cashews, or sesame seeds for crunch.
Different Proteins: Shredded rotisserie turkey or leftover steak? Absolutely, throw it in.
Dial Up (or Down) the Heat: Let everyone add their own chile sauce to taste at the table.
Swap the Herbs: Cilantro not your favorite? Try mint or Thai basil for a surprising pop.

How to Make Peanut Noodles With Chicken

Step 1: Cook the Noodles

Boil linguine according to package instructions until just tender. Don’t overcook! The chew is half the fun here. Drain, rinse with cool water to stop the cooking and prevent sticking, then set aside.

Step 2: Prep the Veggies and Chicken

While the pasta cooks, peel the carrots into ribbons and do the same for seedless cucumbers. Thinly slice the bell peppers, chop the green onions, and rough chop your cilantro. Have the chicken ready—pre-cooked, sliced, or diced.

Step 3: Make the Peanut Dressing

Toss garlic, ginger, creamy peanut butter, rice vinegar, sesame oil, soy sauce, hot chile sauce, and water into a blender. Blend until perfectly smooth. Add extra water slowly if the dressing seems too thick; it should cascade easily from a spoon.

Step 4: Assemble Everything

In a great big bowl, add cooled noodles, veggies, and chicken. Pour the peanut dressing over the top—start with half, toss, then decide if you want more (you probably will). Toss everything thoroughly so every strand gets coated.

Step 5: Finish and Serve

Top with more cilantro and sliced green onions for that extra burst of color and flavor. Serve immediately, or chill—it’s phenomenal both warm and cold.

Pro Tips for Making the Recipe

Cut Like a Pro: Use a vegetable peeler for those carrot and cucumber ribbons. It’s faster than a knife and so pretty.
Cool Your Noodles: Rinsing the pasta under cold water stops cooking fast and prevents a sticky mess.
Make-Ahead Magic: Prep the dressing and veggies up to a day in advance, store separately, and toss just before serving.
Add Crunch at the End: Sprinkle roasted peanuts or sesame seeds on top right before serving for unbeatable texture.
Customize That Heat: Serve extra chile sauce alongside to keep everyone happy—spice lovers and spice wimps alike.

How to Serve

This dish is absolutely a main event but easily dresses up or down:

As a Main

Serve generous bowls topped with more cilantro and a squeeze of lime. For a heartier meal, add a handful of roasted peanuts or pair with simple grilled chicken skewers.

For Entertaining

Divide into smaller bowls or cups for a show-stopping appetizer at gatherings—just the thing for a potluck or picnic.

Sides That Shine

Asian cucumber salad or simple pickled radishes for extra tang
Steamed edamame for protein and green color
Finish with fresh fruit, like pineapple, for a sweet contrast

All these options make the meal feel special without any extra hassle!

Make Ahead and Storage

Storing Leftovers

Any leftover peanut noodles keep beautifully in an airtight container in the fridge for up to three days. The flavors deepen, and the veggies stay crisp—no soggy noodles here.

Freezing

While technically possible, freezing isn’t recommended. The fresh veggies lose their crunch, and the dressing may separate. Fresh is definitely best.

Reheating

These noodles are meant to be eaten cold or at room temp, which makes them a dream for leftover lunches. If you prefer them slightly warmed, microwave gently in 20-second bursts and toss with a bit more water or dressing to keep them silky.

FAQs

Can I use leftover rotisserie chicken for this recipe?

Absolutely! Using rotisserie chicken is not only a huge time-saver, but the flavor is fantastic. Just shred or chop, and you’re ready to go.
What if I don’t have a blender for the dressing?

No problem at all. Simply whisk the dressing ingredients vigorously in a bowl until smooth. Warm the peanut butter slightly if needed to help it mix in.
Can I make this dish gluten-free?

Yes, simply swap the linguine for gluten-free rice noodles or your favorite gluten-free pasta, and use tamari instead of soy sauce. It’s just as delicious!
Is this recipe spicy?

It has a gentle background heat from the chile sauce, but you can completely control the spice level. Just adjust the amount of chile sauce to suit your taste, or let diners add their own at the table.

Final Thoughts

This Peanut Noodles With Chicken recipe delivers major flavor, crunch, and comfort with almost no effort—truly perfect for busy nights, lunch boxes, or any time you crave something vibrant and nourishing. Don’t worry about perfection, just enjoy piling your bowl high, customizing as you like, and watching this quickly become a staple in your kitchen. Happy cooking!