I’m spending a quiet weekend at the cabin before the busy school season begins. The kids have headed into the woods to geocache and explore, so I’ve stayed behind to enjoy the calm and get dinner ready. While a double batch of my Easy Creamy Crockpot White Chicken Chili simmers for when they return, this is a perfect moment to share a fast, flavorful weeknight favorite: Easy Spicy Peanut Noodles with Chicken. This dish is simple, comforting, and full of bold flavors—you’ll love how quickly it comes together.
This recipe is essentially a dressed-up noodle bowl made from pantry staples, a few fresh veggies, and shredded rotisserie chicken. The method is smart and efficient: cook the noodles in seasoned broth, then use some of that cooking liquid to form the peanut sauce. That small step builds extra depth and saves time, making it ideal for busy weeknights.
The recipe is called “Spicy” Peanut Noodles, but the heat is flexible. Omit or reduce the Sriracha for kid-friendly servings, then add more for adults who like it fiery. My favorite finishing touch is a generous sprinkle of chopped roasted peanuts for crunch. The interplay of spicy, salty, nutty, and slightly sweet makes this dish very satisfying. I first spotted a similar idea and adapted it from a recipe by Dinner Then Dessert—simple, approachable, and delicious.
Leftovers store beautifully and make great lunches. The flavors continue to meld in the fridge, and some people even prefer the noodles cold the next day—try both ways to see which you prefer.
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Easy Spicy Peanut Noodles With Chicken
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- Author: Julie
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
- Category: Main Dish
- Cuisine: Asian
Description
Some pantry staples, a few fresh vegetables, and shredded rotisserie chicken come together for a quick, flavorful dinner that’s perfect on busy nights.
Ingredients
- 12 ounces noodles (soba or thick spaghetti)
- 2 tablespoons chicken base (or substitute chicken bouillon)
- 1 tablespoon butter
- 1 red pepper, finely diced
- 6 green onions, thinly sliced
- 1 large carrot, diced
- 1 large clove garlic, pressed
- Pinch of salt
- 3 tablespoons creamy peanut butter
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon Sriracha (adjust to taste)
- 2 cups shredded or cubed rotisserie chicken
- 1/2 cup chopped roasted salted peanuts
Instructions
- Fill a large pot with water and stir in the chicken base. Bring to a boil and dissolve completely.
- Cook the noodles in the seasoned broth according to package directions.
- While the noodles cook, sauté the red pepper, green onions, carrot, and garlic in butter over medium-high heat for 2–3 minutes until slightly softened. Add a pinch of salt and remove from heat.
- When the noodles are done, drain most of the broth but leave about 3/4 cup in the pot with the noodles. Add the peanut butter, soy sauce, and Sriracha, stirring until the peanut butter dissolves into the reserved liquid. The sauce will thicken as it cools slightly.
- Fold in the shredded rotisserie chicken, then top with chopped peanuts and extra green onions if desired. Serve hot or chilled.
Notes
This recipe was adapted from a simple peanut noodle idea. If you don’t have a concentrated chicken base, you can use a bouillon cube or prepared chicken broth. Adjust the Sriracha to control the heat for kids or spice lovers.
Nutrition
- Serving Size: 1 Serving
- Calories: 538
- Sugar: 4.9g
- Sodium: 1143mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 16.8g
- Trans Fat: 0.2g
- Carbohydrates: 32g
- Fiber: 3.8g
- Protein: 46g
- Cholesterol: 120mg