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.
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.
Loved the wonderfully rich peanut sauce on this - paired great with the chicken and noodles. I would take other raters' suggestion and add more veggies next time for a bit of "freshness" to offset the heavy sauce, but definitely yummy and would make this again. Served with broccoli and Asian slaw.
This is a very good recipe. The ingredients are all things that you can easily find. I found the Chucka Soba at Cost Plus World Market, but they are the exact same as ra-men noodles so you can get those anywhere. The flavors are rich and satisfying. I followed the recipe exactly with the exception of adding unsalted peanuts and additional Aleppo pepper over the top for some extra crunch and spice!
We love this receipe. I have tweaked it a little over the years adding in more veggies. Carrot, fresh spinach, or zucchini are excellent. I also sub in any pasta that I have on hand. Spaghetti is always at my house when the speciality noodles aren't. Sometimes the vinegar is a bit strong for me... heartburn... so I cut it in 1/2.
We usually add crushed peanuts to the top with the onion. It adds a nice crunch. Sometimes we double the sauce to... if we are feeding guests who might expect a saucier peanut sauce. It probably adds to the calories though :)