Noodle Stirfry was made for busy weeknights. And this peanut sauce is what dreams are made of.
This Spicy Peanut Noodle Stirfry comes together quickly and is packed with tons of veggies. And, it’s a great way to use up whatever’s in the fridge. Seriously, throw it in! It’ll be delicious.
Plus, it’s super belly-filling and satisfying. And there’s always a huge amount of leftovers for not-sad lunches later in the week!
Especially once it’s drenched in this delightful peanut sauce.
To be honest, stirfry on it’s own doesn’t feel like it necessitates the actual writing-down-of-a-recipe, but I always seem to mess up the peanut sauce.
So when I got it 100% spot-on, I had to jot it down and share it!
- 1/4 cup peanut butter
- 1/4 cup soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon chili paste
- 1/4 teaspoon fish sauce
- 1/4 teaspoon ginger
- 2 tablespoons water or broth to thin optional
- 2 cups rice noodles
- 1 chicken breast
- 1 medium onion
- 1 small red pepper
- 1 small green pepper
- 1 jalapeno pepper
- 1 head of broccoli cut into florets
- 1 carrot grated or cut into matchsticks
- 1 can sliced water chestnuts
- 2 garlic cloves crushed
- 1 tablespoon crushed red pepper flakes
- 3 tablespoons olive oil
In a bowl, whisk together the peanut butter, soy sauce, peanut oil, rice vinegar, chili paste and ginger. Set aside.
1a. Cook your rice noodles according to the directions on the package. Set aside.
In a large saute pan, heat 1 tablespoon of olive oil. Dice the chicken into cubes and add to the pan. Saute until they are cooked through and just starting to brown on one side. Remove from the pan.
Prep the veggies: Slice the onion and peppers into thin strips, then cut the strips in half. Dice the jalapeno pepper into small pieces. Cut the broccoli florets from the stalk—make sure they're in bite size pieces. Grate the carrot with a box grater or slice into matchsticks.
In the large saute pan, heat the remaining two tablespoons of olive oil to medium heat. Add the crushed garlic and crushed red pepper flakes and cook for 2 minutes until fragrant.
Toss in the peppers, onions, jalapeno and broccoli. Cook for 8 minutes until softened.
Add in the carrot, water chestnuts and the peanut sauce mixture. Stir to incorporate and let cook for a minute.
Stir in the cooked rice noodles and serve!