Peanut Noodles Recipe

5 from 2 votes

Turn up the heat with this spicy Peanut Noodles recipe in just 30 minutes! Linguine, bold Szechuan peanut sauce, and chicken make this dish an unforgettable delight.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: Chinese

Diet: Dairy Free

Servings: servings

Calories: 569kcal

Author: Linda

Equipment

Joyce Chen Flat Bottom Wok

Ingredients

1 large chicken breast thinly sliced
1 tablespoon + 1/4 cup low-sodium soy sauce
8 ounces uncooked linguine noodles
2 teaspoons sesame oil
4 ounces snow peas strings removed
1 medium zucchini cut into matchsticks
1/2 cup creamy peanut butter
1 tablespoon ginger paste or grated fresh ginger
2 tablespoons rice vinegar
2 tablespoons Sriracha sauce
1/4 cup dry roasted peanuts roughly chopped
2 scallions chopped on the diagonal

Instructions

Toss the sliced chicken breast with 1 tablespoon of soy sauce in a small bowl. Set aside to marinate for five minutes.
Cook the linguine according to package instructions. Drain and reserve one cup of the cooking water.
Heat the sesame oil in a wok over high heat. Cook the chicken in a single layer, undisturbed, for 3 to 4 minutes per side, or until golden brown and cooked through. Add the snow peas and zucchini, and stir-fry for 3 additional minutes.
Whisk together the reserved pasta water, peanut butter, ginger, soy sauce, vinegar, and Sriracha.
Add the cooked linguine and sauce to the wok and toss with the chicken and vegetables. To serve, sprinkle with chopped peanuts and scallions.

Notes

Store leftover spicy Peanut Noodles in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.

To reheat, thaw in the refrigerator if frozen, then warm in a skillet over medium heat, adding a splash of water or broth to maintain moisture. Alternatively, microwave in a covered dish, stirring occasionally, until heated through.

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