Peanut Noodles with Chicken

peanut-noodles-chicken Recipe
Leigh Beisch


serves 4 (serving size: 2 cups)

Nutritional Information

Calories 501
Caloriesfromfat 28 %
Fat 16 g
Satfat 3 g
Monofat 7 g
Polyfat 5 g
Protein 32 g
Carbohydrate 61 g
Fiber 5 g
Cholesterol 49 mg
Iron 3 mg
Sodium 476 mg
Calcium 59 mg


8 ounces fettuccine
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2 cups thinly sliced red bell pepper
1 teaspoon dark sesame oil
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2/3 cup water
1/3 cup natural-style peanut butter (such as Smucker's)
1/3 cup hoisin sauce
1 tablespoon seasoned rice wine vinegar
1/2 teaspoon Asian chile sauce
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro


Cook pasta according to package directions, omitting salt and fat. Combine chicken and bell peppers in a colander. Drain pasta over chicken mixture; let stand 5 minutes.

Heat oil in a small saucepan over medium-high heat; add garlic and ginger. Cook 1 minute, stirring frequently; add water and next 4 ingredients (through chile sauce). Cook 1 minute or until thoroughly heated, stirring with a whisk. Combine pasta mixture and sauce in a large bowl; toss to coat. Stir in onions and cilantro.

July 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note