Peanut Noodles with Chicken and Veggies

This is an ideal recipe to keep in mind while preparing dinner. Use the surplus cooked veggies, grains, or pasta you have on hand as a starting point. Don’t think of them as leftovers so much as your own homemade convenience food.

  • By Julie Van Rosendaal
  • January 16, 2017
Image Author: Tracey Kusiewicz


    Peanut Sauce

    ¼ cup peanut or almond butter

    1 tbsp brown sugar or honey

    1 tbsp sesame oil

    1 tbsp soy sauce

    1 tbsp rice vinegar or lime juice

    1 tsp grated ginger

    1 garlic clove, crushed

    Pinch curry powder or red pepper flakes



    Cold cooked spaghetti or soba noodles

    Chopped roasted chicken

    Grated carrots

    Broccoli florets

    Thinly sliced red peppers

    Chopped green onion

    Chopped cilantro

    Chopped peanuts, cashews or almonds (optional)


    To make peanut sauce, blend all ingredients by hand or in a food processor until smooth, adding a few spoonfuls of hot water to thin to your desired consistency. Toss to taste over cold spaghetti or soba noodles, roasted chicken and veggies, and top with cilantro and/or chopped peanuts, cashews or almonds. Add crunchy carrots, broccoli, snow pea pods, peppers, cucumber—whatever you like or have on hand. Serves as many as you like.

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