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Peanut Butter Noodles

Categories: Food & Cooking


From Bethany of Bethany Actually

bowl of yum

makes 6-8 servings

One of the nicest things about this recipe is its flexibility. If you don’t like peppers, you can substitute eggplant or snow peas or green beans or whatever other vegetable you think would taste good in a stir-fry. Chicken is good, but pork or beef work equally as well.

  • 1/2 c. peanut butter
  • 2/3 c. water
  • 1/4 c. soy sauce
  • 1/4 c. lime juice
  • 1/4 c. brown sugar
  • 1/4 tsp. red pepper flakes, or to taste
  • 2 T. sesame oil
  • 2 T. peanut oil or vegetable oil
  • 1-2 T. grated ginger root
  • 2-3 cloves garlic, minced
  • 2 boneless skinless chicken breasts, cut in bite-size pieces
  • 1/2 red onion, sliced lengthwise
  • 1 leek, sliced into matchstick pieces (white and light green parts only)
  • 2 small zucchini, cut into thin strips
  • 2 sweet peppers, seeded and cut into thin strips
  • 1 carrot, washed and cut into matchstick pieces or thin slices
  • 12 oz. Linguine, broken into thirds
  • 1/2 c. chopped fresh cilantro
  1. Make the peanut sauce: In a heatproof measuring cup or bowl, combine peanut butter, water, soy sauce, lime juice, brown sugar, red pepper flakes, and sesame oil. Microwave at High for 2 minutes, stirring twice. (Or combine ingredients in a small saucepan and stir over medium heat until mixture is warm and smooth.) Set aside.
  2. In a large pot of boiling salted water, cook linguine al dente. Drain and return to pot. Add a little of the sauce and toss to prevent noodles from sticking to each other.
  3. In wok or large nonstick skillet, heat 1 T. peanut oil over med-high heat. Add ginger root garlic, and onion; cook, stirring, for 30 seconds. Add chicken and cook, stirring, till all chicken is cooked, 3-4 minutes. Add chicken to the noodles.
  4. Add another tablespoon of oil to the skillet. Once it’s hot, add vegetables and cook, stirring, for 2-3 minutes or until vegetables are just tender-crisp. Add the rest of the sauce to the skillet and stir till heated through.
  5. Add vegetables to the noodles and chicken in the pot and toss it all together till everything is mixed and the sauce coats everything. Sprinkle with cilantro. Serve warm or at room temperature.


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2 comments so far...

  • Oh, I am SO going to make this.

    Angella  |  April 13th, 2011 at 3:21 pm

  • Thiswas fantastic! So quick and easy- and TASTY! Many thanks!

    renee  |  April 19th, 2011 at 3:02 am