My brother is allergic to peanuts, so until he was away at college, my family had to avoid cooking with them. During the summer between my junior and senior years in college, when I first genuinely became interested in teaching myself to cook, I came across a recipe for noodles with peanut sauce in one of my dad’s cookbooks. With some tweaking and additions, this quickly became a family favorite (my brother excluded, of course). This recipe is easy to double or triple if you’re cooking for a crowd—and it is definitely a crowd-pleaser. Someone asks for the recipe almost every time I make it!
Asian Peanut Noodle Stir-Fry
Sauce and noodles
- 1/4 cup creamy peanut butter
- 1/3 cup soy sauce
- 1/3 cup packed brown sugar
- 1/4 cup sesame oil
- 2 tablespoons water
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon fresh ginger, minced (optional)
- 1 pound linguine
- 1/2 tablespoon salt
- 1 large broccoli crown, cut into pieces
- 6 ounces snow peas, ends trimmed
- 1 red pepper, cut into bite-size strips
- 2 carrots, cut into thin strips (between 1/8 and 1/4-inch wide)
- 3 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 pound boneless skinless chicken breasts
- 1 jalapeño, seeded and chopped finely (optional)
- chopped cilantro (optional)
- chopped peanuts (optional)
- toasted sesame seeds (optional)
- Prepare and cut up vegetables for the stir-fry. Set aside.
- Place chicken breasts in a skillet on medium heat with about a tablespoon of vegetable oil. Cook until meat is no longer pink, about 5-7 minutes on each side. Let cool.
- Cook linguine according to directions on package, adding salt to the water as you bring it to a boil.
- While the pasta is cooking, combine peanut butter, soy sauce, brown sugar, sesame oil, water, garlic, red pepper flakes, and ginger (if using) in a small saucepan. Whisk together and cook on low heat until sauce is thoroughly blended and has thickened slightly. Set aside.
- Cut chicken into bite-size pieces. Stir into peanut sauce, making sure all surfaces are coated.
- When the pasta is done cooking, drain and return it to the pot. Mix the peanut sauce and chicken into the pasta immediately, before the noodles begin to stick.
- Put 3 tablespoons of vegetable oil into a wok or cast iron skillet. Heat oil on high heat for one and a half minutes. Add red pepper and carrot. Cook for two minutes, stirring frequently. Toss the broccoli with 2 tablespoons of soy sauce and add to skillet, cooking for one minute. Lastly, add the snow peas and cook for one minute. Remove from stove and stir in 1 tablespoon of soy sauce. Serve pasta with vegetables on top, and garnish with jalapeño, cilantro, peanuts, and sesame seeds (if using). Serve immediately.
- While the stir-fried vegetables are certainly best when hot, the noodles and chicken are great served cold as well as hot – perfect for leftovers! (If you have any, that is…)
- To save time, you can also use shredded rotisserie chicken.
- Sauce recipe adapted from Simple Vegetarian Pleasures.
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