Peanut Noodles With Shredded Chicken Vegetables Recipes

THAI CHICKEN PEANUT NOODLES

Steps:

• In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

PEANUT NOODLES WITH SHREDDED CHICKEN & VEGETABLES

Steps:

• Put a large pot of water on to boil for cooking pasta.
• Meanwhile, place chicken in a skillet or saucepan and add enough water; bring to a boil.
• Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes.
• Transfer the chicken to a cutting board.
• When cool enough to handle, shred into bite-size strips.
• Whisk peanut butter, soy sauce, garlic, chili-garlic sauce and ginger in a large bowl.
• Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions.
• Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more.
• Drain, reserving 1 cup of the cooking liquid.
• Rinse the pasta and vegetables with cool water to refresh.
• Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat.
• Serve warm or chilled.

PEANUT NOODLES WITH CHICKEN

Steps:

• Bring a large pot of water to a boil. Toss the chicken with 1 tablespoon sambal oelek, 1 teaspoon soy sauce and a pinch each of salt and pepper. In a separate bowl, whisk the remaining 2 teaspoons sambal oelek and 2 tablespoons soy sauce, the peanut butter, vinegar, 3 tablespoons water, 1/4 teaspoon salt and a few grinds of pepper.
• Salt the boiling water; add the spaghetti. Cook 1 to 2 minutes less than the label directs for al dente, adding the boy choy in the last 2 to 3 minutes. Reserve 1 cup cooking water, then drain.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until just cooked through, 3 to 4 minutes per side. Remove to a cutting board.
• Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the snow peas and bell pepper; cook, stirring, until crisp-tender, 1 to 2 minutes. Add the spaghetti and bok choy and a pinch each of salt and pepper; cook until combined, 3 to 5 minutes. Add half the peanut sauce and 1/2 cup of the reserved cooking water. Toss to coat, adding more cooking water as needed. Stir in all but 2 tablespoons scallions. Season with salt.
• Slice the chicken. Divide the noodles and chicken among bowls. Top with the remaining peanut sauce and reserved scallions.

PEANUT CHICKEN WITH NOODLES

Steps:

• Cook the rice noodles according to the pack instructions. Meanwhile, put the chicken and pepper in a microwave-proof dish and cover. Microwave on High for 2 mins, until piping hot.
• Drain the rice noodles and tip into a bowl. Stir through the beansprouts. Whisk the chilli sauce and soy sauce together, then stir through the noodles, along with the chicken, pepper and spring onions. Scatter over the peanuts and coriander to serve.

PEANUT NOODLES WITH SHREDDED CHICKEN AND VEGETABLES

Steps:

• 1. Put a large pot of water on to boil for cooking pasta. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
• 2. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
• 3. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.