A thick peanut sauce makes this dish rich and satisfying. It's great served at room temperature or cold; add a touch of warm water to loosen the noodles if serving cold.
5 ounces uncooked Japanese curly noodles (chucka soba)
1/2 cup fat-free, less-sodium chicken broth
1/3 cup hoisin sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons ketchup
1/4 teaspoon crushed red pepper
2 teaspoons dark sesame oil, divided
1 pound chicken breast tenders
1 1/2 cups red bell pepper strips
1 tablespoon bottled ground fresh ginger (such as Spice World)
1 teaspoon bottled minced garlic
1/2 cup chopped green onions, divided
How to Make It
Cook noodles according to package directions; drain.
Combine broth and next 5 ingredients (broth through crushed red pepper) in a bowl; stir well with a whisk.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the chicken; sauté 4 minutes. Add bell pepper; sauté 3 minutes. Remove from heat. Combine chicken mixture and noodles in a large bowl.
Heat 1 teaspoon oil in pan over medium heat. Add ginger and garlic; cook 15 seconds. Stir in broth mixture; cook 30 seconds, stirring constantly. Add the broth mixture and 1/4 cup green onions to noodle mixture; toss well. Sprinkle with 1/4 cup green onions.
I've made this several times over the years. It is always a hit with my family. It is easy to vary the veggies or add to the dish as you want - snap peas, bean sprouts, mushrooms, spinach, broccoli. I do tend to increase the red pepper flakes to 1/2 teaspoon and I only use fresh minced garlic and ginger. I also prefer reduced fat chunky peanut butter which also reduces the fat and calories.
The first time I made this, I did not like it too well. It's VERY rich. But a friend just loved it and kept asking me to make it again. I never did but came across it a few years later, remembering my friends rave, I made it again and loved it. I have made it several more times and it has become a staple. I use ramen noodles because the grocery never has chuka sooba noodles(they're the same thing). As I said it is very rich and filling. I can get several meals from this. Leftovers are always good! I highly recommend if you like peanut butter and chicken. It's really different. I serve it just like the pic, with steamed broccoli.
Super easy and yummy dish...I served it at room temperature and my boyfriend raved about it! A few changes: I added extra hot pepper flakes since we like our food spicy. Also used sesame oil instead of vegetable.
Ate the leftovers cold today and it was just as good!
If you're hunting for a great peanut-chicken noodle dish, this is the one! It's our family's new go-to dish. I used reviewers' suggestions for using rotisserie chicken, adding veggies (shredded carrots and sugar snap peas) and topping with crushed peanuts. My 7-year-old isn't down with spice, but he's fine with the amount of red pepper flakes the recipe calls for - glad I didn't decrease. Straight soba noodles worked great, I cooked mine in chicken broth for added flavor. Could have added more chicken and way more veggies, especially red bell pepper strips. My rotisserie chicken was a little dry, it turned out fine but next time I may slow-cooker the chicken with hoisin, broth, etc. Delicious as is, though!
This is a tasty recipe. However, the hoisin is the dominant flavor. You don't taste a whole lot else. Sp you really have to like hoisin! I served it with rice noodles and added broccoli. We enjoyed it.
Very flavorful dish though my kids didn't like it. They both said that peanut butter wasn't supposed to go on noodles. WHAT??? Followed the recipe for the sauce, but added a dash of sesame oil to it. Also added more veggies and used a rotisserie chicken. During last 30 seconds of noodle cooking added shredded carrots, snap peas and red pepper and quickly drained all into a colander. Shredded breasts of rotisserie chicken and put them in a wok with the sesame oil, garlic and ginger and then followed the remainder of the recipe. Served the noodles cold. It was delish!
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