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)

Description

This vibrant and delicious Peanut Noodles with Chicken recipe features tender linguine noodles, crisp fresh vegetables, and flavorful, creamy peanut dressing. It’s the perfect balance of taste and texture, combining protein-rich chicken with carrots, cucumbers, bell peppers, and herbs for a refreshing, satisfying main-course meal that’s ready in just 20 minutes.

Ingredients

Units Scale

Noodles & Chicken

1 pound DeLallo linguine noodles
3 chicken breasts, cooked and sliced or chopped (about 4 cups)

Vegetables

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

Peanut Dressing

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)

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Instructions

Cook the Noodles: Prepare the DeLallo linguine noodles according to the package directions. Once cooked, rinse them in cold water to stop the cooking process, then set aside to cool completely.
Prepare the Vegetables & Chicken: While the noodles are cooling, shave the carrots and cucumbers into ribbons, slice the bell peppers thinly, chop the green onions, and chop the cilantro leaves. Slice or chop the cooked chicken breasts into bite-sized pieces.
Make the Peanut Dressing: In a blender, combine the garlic, ginger, creamy peanut butter, 1/3 to 1/2 cup water (start with less), rice vinegar, sesame oil, soy sauce, and hot chile sauce. Blend until smooth. Add more water if needed to reach a pourable consistency.
Assemble the Salad: In a large mixing bowl, add the cooled noodles, prepared vegetables, and chopped chicken. Pour the peanut dressing over the top and gently toss everything together until evenly coated.
Garnish & Serve: Garnish with additional cilantro and green onions as desired. Serve immediately, or chill in the refrigerator for later.

Notes

Feel free to substitute other noodles such as rice noodles for a gluten free version.
This recipe works great with rotisserie chicken for an easy shortcut.
Adjust the chile sauce for more or less spiciness to your preference.
Leftovers can be stored in the refrigerator for up to 2 days.

Nutrition

Serving Size: 1 serving (1/10th of recipe)
Calories: 389 kcal
Sugar: 7g
Sodium: 447mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 1g
Carbohydrates: 46g
Fiber: 4g
Protein: 25g
Cholesterol: 43mg