Spicy Peanut Noodle Bowl
A restaurant-quality meal that you can prepare at home in minutes, not hours. This spicy peanut noodle bowl is the ultimate weekday solution when you want something satisfying, nutritious, and bursting with flavor.
Equipment
- Large Pot
- Large Skillet
- Medium Bowl
Ingredients
Noodles and Toppings
- 8 oz rice noodles substitute: soba or whole wheat noodles for added fiber
- 1 lb boneless chicken breast thinly sliced (substitute: tofu or shrimp)
- 2 cups red cabbage thinly sliced
- 1 large carrot julienned
- 1 red bell pepper thinly sliced
- 3 green onions chopped
- 1/4 cup cilantro roughly chopped (substitute: Thai basil)
- 1/4 cup roasted peanuts chopped
- 1 lime cut into wedges
- 1 tbsp sesame seeds
Spicy Peanut Sauce
- 1/3 cup natural peanut butter creamy
- 3 tbsp low-sodium soy sauce substitute: tamari for gluten-free option
- 2 tbsp rice vinegar
- 2 tbsp honey substitute: maple syrup for vegan option
- 1-2 tbsp sriracha sauce adjust to your heat preference
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2-3 tbsp warm water to achieve perfect consistency
- 1 tbsp oil for cooking chicken
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, usually 3-5 minutes until al dente. Once done, drain immediately and rinse under cold water to stop the cooking process and prevent sticking.
- In a large skillet over medium-high heat, add 1 tablespoon of oil. When hot, add the thinly sliced chicken. Season with a pinch of salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and set aside.
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sriracha, minced garlic, and grated ginger. Gradually add warm water, one tablespoon at a time, until you reach a smooth, pourable consistency. Taste and adjust seasonings as needed.
- Divide the cooked noodles among four bowls. Top with the cooked chicken, sliced red cabbage, julienned carrots, and bell pepper strips.
- Generously drizzle the spicy peanut sauce over each bowl. Sprinkle with chopped green onions, cilantro, roasted peanuts, and sesame seeds. Serve with lime wedges on the side for squeezing over just before eating.
Notes
- For a lower-carb option, replace half or all of the rice noodles with spiralized zucchini or carrot "noodles"
- The sauce can be made ahead and stored in the refrigerator for up to 5 days
- For meal prep, store all components separately and assemble just before eating
- Rinse the noodles thoroughly with cold water after cooking, then toss with a teaspoon of sesame oil to prevent clumping
- This dish can be served warm or cold - both versions are delicious
- The sauce can be made ahead and stored in the refrigerator for up to 5 days
- For meal prep, store all components separately and assemble just before eating
- Rinse the noodles thoroughly with cold water after cooking, then toss with a teaspoon of sesame oil to prevent clumping
- This dish can be served warm or cold - both versions are delicious
Nutrition
Calories: 520kcalCarbohydrates: 58gProtein: 32gFat: 18gSaturated Fat: 3gSodium: 680mgPotassium: 720mgFiber: 6gSugar: 11gVitamin A: 110IUVitamin C: 90mgCalcium: 8mgIron: 15mg
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