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Peanut Noodles With Chicken

Peanut Butter and Chicken Noodles With Carrot and Cucumber Ribbons
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Serves 4| Hands-On Time: | Total Time:


  1. Place the noodles in a large bowl and cover with hot tap water. Let soak until soft, 25 to 30 minutes. Drain in a colander or large strainer.
  2. Meanwhile, shred the chicken meat, discarding the skin and bones. Use a vegetable peeler to make long strips of carrot and cucumber.
  3. In a medium bowl, whisk together the peanut butter, soy sauce, and 6 tablespoons water until smooth.
  4. Divide the noodles, chicken, carrot, and cucumber among 4 bowls. Drizzle with the dressing.

Nutritional Information

  • Per Serving
  • Calories 724
  • Fat 33g
  • Sat Fat 7g
  • Cholesterol 124mg
  • Sodium 1,210mg
  • Protein 54g
  • Carbohydrate 56g
  • Sugar 5g
  • Fiber 4g
  • Calcium 49mg
What does this mean? See Nutrition 101 .

Quick Tip

Angel Hair Pasta
You can substitute spaghetti or angel hair pasta, cooked according to the package directions, for the rice noodles.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.