Description

This Spicy Peanut Noodles recipe features tender chicken strips and crisp bell peppers tossed in a flavorful, creamy peanut sauce with a spicy kick from gochujang. Quick to prepare, this dish combines Asian noodles with a savory, tangy, and slightly sweet sauce, garnished with fresh basil, lime wedges, and optional crushed peanuts for added texture. Perfect for a delicious weeknight dinner or meal prep.

Ingredients

Noodles

12 ounces Asian noodles (udon, soba, or rice noodles)

Protein & Vegetables

¾ pound boneless, skinless chicken breast, cut into thin strips
1 medium red bell pepper, sliced
5 cloves garlic, minced
1 tablespoon fresh ginger, minced

Sauce

½ cup low-sodium soy sauce
1 tablespoon honey
2 tablespoons rice vinegar
2 tablespoons gochujang (Korean chili paste)
½ cup smooth peanut butter
¼ – ½ cup water

Other

2 tablespoons toasted sesame oil
Fresh basil leaves (for garnish)
Lime wedges (for serving)
Crushed peanuts (optional, for garnish)

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Instructions

Cook Noodles: Prepare the noodles according to the package directions until they are al dente, then drain and set aside.
Make the Peanut Sauce: In a bowl, whisk together the smooth peanut butter, gochujang, rice vinegar, honey, low-sodium soy sauce, and water until the sauce is smooth and well combined.
Cook Chicken and Vegetables: Heat the toasted sesame oil in a skillet or wok over medium-high heat. Add the chicken strips and cook until no longer pink throughout. Add minced garlic and fresh ginger; sauté for about a minute until fragrant. Then add the sliced red bell pepper and cook until it becomes tender-crisp, about 2-3 minutes.
Combine and Toss: Remove the skillet from the heat. Add the cooked noodles and the prepared peanut sauce to the skillet with the chicken and vegetables. Toss everything together thoroughly to ensure the noodles are evenly coated with the sauce and ingredients are well distributed.
Garnish and Serve: Garnish the spicy peanut noodles with fresh basil leaves and serve with lime wedges on the side. Sprinkle crushed peanuts over the top if desired for added crunch.

Notes

You can substitute chicken with tofu or shrimp for a different protein option.
If you prefer less spice, reduce the amount of gochujang or substitute with mild chili paste.
Use gluten-free soy sauce to make this recipe gluten-free.
Adjust the water quantity in the sauce to achieve your preferred sauce consistency.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.