Peanut Noodles

5 from 26 votes

This Noodles and Company Indonesian Peanut Noodles copycat recipe features chicken, noodles, lots of veggies, and peanuts sautéed in a creamy peanut sauce.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Main Course

Cuisine: Indonesian

Keyword: Noodles, Pasta, Peanut Sauce, Saute

Servings:

Calories: 472kcal

Author: Erica Walker

Ingredients

2 pounds chicken cut into thin strips
vegetable oil
1 tablespoon sriracha sauce
1 lime, juiced
3 cloves garlic, pressed
1 tablespoon fresh ginger, minced
4 teaspoon soy sauce
salt and pepper to taste
16 ounces linguine noodles
1 cup shoestring carrots
2 cups broccoli florets, chopped
½ cup green onion, chopped
1 cup bean sprouts
peanuts, for garnish
2 lime slices, for garnish

Peanut Sauce

1 cup chicken broth
6 tablespoons creamy peanut butter, heaping
2-4 teaspoons sriracha sauce, or to taste
3 tablespoons honey
6 tablespoons soy sauce
3 tablespoons fresh ginger, minced
4-5 cloves garlic, pressed or minced

Instructions

In a large skillet, add oil and sauté chicken. Sriracha, lime juice, garlic, ginger, soy sauce, salt and pepper.
While the chicken is cooking, prepare the linguine (to al dente) and make the peanut sauce. After the chicken is cooked, remove from the skillet and wrap in foil to keep warm.
Re-oil the skillet, add all vegetables except bean sprouts, and saute.
Add the chicken and bean sprouts to the skillet, cover, reduce heat and simmer for 2-3 minutes.
Drain the noodles and combine with the peanut sauce.
Top with veggies and chicken. Garnish with peanuts and limes.

Peanut Sauce

Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.

Notes

Try any of these additional ingredients:

Green bell peppers
Shredded coconut
Sesame seeds
Tamari
Snap peas
Scallions or Shallots
Mushrooms, sliced into bite-sized pieces
Dried red peppers

Nutrition