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Peanut Chicken Noodles

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  • 8 oz whole wheat noodles (or rice noodles for gluten free)
  • 1/3 cup organic, creamy peanut butter
  • 1 clove garlic, minced
  • 1/4 cup warm water
  • 3 tbspns reduced sodium organic, naturally brewed soy sauce
  • 1 tbspn red wine vinegar
  • 1 tbspn toasted sesame seed oil
  • 1 tbspn honey or agave nectar
  • 1 tbspn fresh peeled ginger, minced (or 1 tspn ground ginger)
  • 2 scallions, thinly sliced
  • 1 cup cooked chicken, coarsely chopped
  • 1 large carrot, shredded
  • 1/4 cup honey roasted peanuts, chopped
Cook noodles as directed by package, drain. In a medium bowl, combine the next 7 ingredients & whisk until smooth. This is the peanut sauce.

In a large bowl, combine cooked noodles, the peanut sauce, chicken, scallions, carrots until mixed. When serving, top with a little chopped honey roasted peanuts.

You can eat this dish hot or cold.

Serves 4-6.

I’m thinking you can make this with any nuts, like almonds, sunflower, pecans, walnuts, macadamia nuts, so as long as you can make a nut butter with it.

Today was my first time making this recipe. I got it from recipe from the “Cooking With Moms” podcast #140, entitled “The Skinny on Nuts”. Their website is

It’s a keeper, my kids say. They loved it. My kids do not like eating big chunks of meat, so I took a chicken breast, boiled it, and put it in the food processor so it would mince it. This worked. My kids got 2nds and 3rds.

This also would be a good potluck, as it’s easy to make. Thankfully I had almost everything at home to make this, minus the fresh ginger, which I substituted ground ginger for this.

My body doesn’t tolerate a lot of soy sauce, so we’ll see how my body holds up to this meal, as I rarely ever cook with soy sauce. Got this from Trader Joe’s and this was the best I could see that they had.

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