One of the quickest, most craveable noodle bowls you’ll ever make! This creamy, gingery peanut sauce will have everyone licking their bowls clean.
Noodles are comfort food at its best: fast to make, easy to eat, and deeply satisfying. When I want something simple and filling, I turn to these Easy Saucy Peanut Noodles. The dish comes together in under 15 minutes—the longest part is waiting for the water to boil.
I prefer gluten-free rice noodles because they cook in just a few minutes. Bite-sized chicken pieces sear quickly, adding protein to balance the meal. If you prefer, swap the chicken for tofu or leave it out for a vegetarian version.
The real star is the peanut sauce: thick and rich, made from unsalted peanut butter, chicken broth, fresh ginger and garlic, tamari, a touch of honey, and sriracha for heat. It’s so versatile you’ll want to drizzle it over rice, salads, or roasted vegetables.
If you’re short on time but craving comfort, this recipe beats takeout—it’s healthier, faster, and more flavorful.
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Key Ingredients for Easy, Saucy Peanut Noodles
You likely have most of these pantry staples on hand. Here’s what you’ll need to assemble this meal quickly:
- Chicken: Organic boneless, skinless chicken breasts are my go-to. You can use thighs, pre-cooked chicken, or swap for tofu if you prefer plant-based protein.
- Rice Noodles: Fast-cooking, gluten-free rice noodles are convenient. If you don’t need gluten-free, wheat or soba noodles work too.
- Peanut Butter: Unsalted creamy peanut butter lets you control the seasoning. Almond or cashew butter can substitute for nut-allergy concerns, though the flavor will change.
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- Broth: Chicken bone broth or regular chicken broth thins the peanut butter into a saucy, savory base.
- Tamari: A gluten-free soy sauce alternative that adds umami. Reduce if you use salted nut butter.
- Fresh Ginger: Grated or microplaned for a bright, spicy note.
- Sriracha: Adds heat—omit or reduce for children or if you prefer mild flavors.
- Honey: Balances the spice and savory elements.
- Garnishes: Crushed dry-roasted peanuts, chopped cilantro, and sliced green onion add texture and freshness.
How to Make Peanut Noodles with Chicken
This recipe is ready in about 15 minutes—set a timer and go!
1. In a medium bowl, whisk together the peanut butter, chicken bone broth, tamari, rice vinegar, grated ginger, minced garlic, honey, sriracha, and sesame oil until smooth.
2. Bring a pot of water to a boil and cook the rice noodles according to package directions. Drain and set aside.
3. While the noodles cook, heat avocado oil in a skillet over medium heat. Cut the chicken into evenly sized bite-sized pieces so they cook uniformly. Season with salt and pepper, then add to the pan.
4. Sear the chicken, turning with tongs until golden brown and cooked through—about 5 minutes total.
5. Reduce the heat to medium-low and pour the peanut sauce over the chicken. Warm for 1–2 minutes, tossing so the chicken is well coated. Add the drained noodles and toss to combine.
6. Serve immediately, topped with crushed peanuts, chopped green onion, and cilantro for freshness and crunch. Enjoy!
Other One Pan Noodle Recipes:
- Firecracker Beef Noodle Bowls
- Korean Glass Noodle Stir Fry
- Ground Beef Mongolian Noodle Bowls
- Miso Peanut Glass Noodle Stir Fry
- Peanut Chicken Ramen Noodles
EASY SAUCY PEANUT NOODLES
Ingredients
Chicken:
- 1 pound chicken breast, cut into bite-sized pieces
- 1 tablespoon avocado oil
- 1 package rice noodles
- Salt and pepper, to season
Peanut Sauce:
- ½ cup creamy peanut butter (unsalted recommended)
- ⅓ cup chicken bone broth (or chicken broth)
- ¼ cup tamari
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon sriracha (optional)
- 1 teaspoon sesame oil
Garnish:
- Dry roasted peanuts, crushed
- Cilantro, chopped
- Green onions, chopped
Instructions
- Whisk together the peanut sauce ingredients in a medium bowl until smooth.
- Bring a pot of water to a boil and cook the rice noodles according to package directions. Drain.
- Heat avocado oil in a skillet over medium heat.
- Add cubed chicken, season with salt and pepper, and cook until golden and cooked through, about 5 minutes.
- Reduce heat to medium-low, add the peanut sauce, and warm for 1–2 minutes, tossing to coat the chicken.
- Add the cooked noodles and stir until everything is combined and heated through.
- Serve topped with crushed peanuts, green onions, and cilantro. Enjoy!
Notes
If you have a peanut allergy, almond or cashew butter can be used as a substitute, though the flavor will differ.
Leftovers are best enjoyed cold, as the peanut sauce can thicken when reheated.
Nutrition
Carbohydrates: 65 g |
Protein: 36 g |
Fat: 24 g
Nutrition information is automatically calculated and should be used as an approximation.
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