Imported from the web

30-Minute Chicken Peanut Noodles

Name: 30-Minute Chicken Peanut Noodles
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 0.25 cup Creamy natural peanut butter; 2 tbsp Low-sodium soy sauce (For the sauce); 2 tbsp Rice vinegar; 2 tbsp Packed brown sugar (Or coconut sugar); 1 tbsp Fresh ginger (Freshly grated); 1 tbsp Sriracha (Use 1 to 2 tablespoons depending on desired spiciness; the additional amount is optional for adjusting the finished sauce); 0.75 cup Reserved pasta water (Reserve from cooking the pasta); 2 tbsp Avocado oil (Divided); 1 bunch Scallions (Sliced; keep the white and green parts divided); 1 Large red bell pepper (Thinly sliced); 3 Garlic cloves (Minced); 1 lb Lean ground chicken; 1 tsp Kosher salt; Freshly ground black pepper (To taste); 0.25 cup Low-sodium soy sauce (For the chicken and vegetables); 3 cup Spinach (Use 2 to 3 cups; finely chopped); 12 oz Linguine, fettuccine, or lo mein noodles (Use 10 to 12 ounces; cook according to package directions); Chopped roasted peanuts (Top with 1 to 2 tablespoons); Reserved scallions (Use the reserved green parts for garnish)

Imported by Murray West on SeeMeCook

Savory, spicy ginger chicken peanut noodles with stir-fried vegetables, lean ground chicken, and a creamy peanut sauce. Reserved pasta water makes the sauce smooth and luscious, while sriracha adds adjustable heat.

4 servings30 minSoutheast Asian

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Ingredients

0.25 cup Creamy natural peanut butter
2 tbsp Low-sodium soy sauce (For the sauce)
2 tbsp Rice vinegar
2 tbsp Packed brown sugar (Or coconut sugar)
1 tbsp Fresh ginger (Freshly grated)
1 tbsp Sriracha (Use 1 to 2 tablespoons depending on desired spiciness; the additional amount is optional for adjusting the finished sauce)
0.75 cup Reserved pasta water (Reserve from cooking the pasta)
2 tbsp Avocado oil (Divided)
1 bunch Scallions (Sliced; keep the white and green parts divided)
1 Large red bell pepper (Thinly sliced)
3 Garlic cloves (Minced)
1 lb Lean ground chicken
1 tsp Kosher salt
Freshly ground black pepper (To taste)
0.25 cup Low-sodium soy sauce (For the chicken and vegetables)
3 cup Spinach (Use 2 to 3 cups; finely chopped)
12 oz Linguine, fettuccine, or lo mein noodles (Use 10 to 12 ounces; cook according to package directions)
Chopped roasted peanuts (Top with 1 to 2 tablespoons)
Reserved scallions (Use the reserved green parts for garnish)

Steps

1
Prepare the sauce. In a medium bowl, add the peanut butter, 2 tablespoons soy sauce, rice vinegar, brown sugar, grated ginger, and 1 tablespoon sriracha. Set the bowl aside; the reserved pasta water will be whisked in later.
2
Bring a large pot of water to a boil for the noodles.
3
While the water heats, add 1 tablespoon of the avocado oil to a deep large skillet or 3½-quart braiser and place it over medium-high heat.
4
Add the white parts of the sliced scallions, the bell pepper, and the garlic to the skillet. Cook, stirring frequently, until the vegetables are tender, about 3 to 5 minutes.
5
Add the remaining 1 tablespoon avocado oil, then add the ground chicken. Season with the kosher salt and black pepper.
6
Break the chicken apart with a wooden spoon and cook, stirring occasionally, for 5 to 7 minutes, until it is fully cooked and no longer pink.
7
Reduce the heat to medium-low. Stir in the ¼ cup soy sauce and finely chopped spinach. Stir well to combine and let the flavors meld while the pasta cooks, stirring occasionally as needed so the spinach wilts.
8
Once the water boils, cook the noodles according to the package directions until al dente.
9
Reserve ¾ cup of the pasta water, then add it to the bowl with the sauce ingredients. Whisk until combined, then taste and add additional sriracha if desired.
10
Drain the pasta and add the cooked noodles to the skillet with the chicken. Reduce the heat to low.
11
Pour the sauce over the noodles and chicken. Toss with tongs until the noodles are evenly coated.
12
Top with the reserved scallions and 1 to 2 tablespoons chopped roasted peanuts. Serve immediately.

Notes

The recipe specifies 10 to 12 ounces of noodles and 2 to 3 cups spinach. Adjust the sriracha to taste, adding more after whisking the sauce with the reserved pasta water. The structured recipe data does not specify an internal temperature for the chicken; cook until fully cooked and no longer pink.