Peanut-Ginger-Garlic Noodles with Chicken and Snap Peas

The best part is that this is the type of dish that only gets better the next day. I add sugar snap peas for crunch, but you can add your favorite vegetable. Red bell pepper slices also work well here. It is even easier if you have leftover chicken.
Photo by Henya B.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    ounces soba noodles, or spaghetti

  • 1

    cup fresh shiitake mushrooms, sliced

  • 1

    teaspoon canola oil

  • 1

    inch piece of ginger, peeled and finely grated

  • 1

    large clove of garlic, minced

  • 2

    teaspoons brown sugar

  • 2

    tablespoons tamari

  • 1

    tablespoon rice vinegar

  • 1

    tablespoon peanut butter (I like to use chunky)

  • 1/2

    teaspoon hot chili oil

  • 1

    cooked chicken breast, cubed

  • 1

    cup sugar snap peas

  • 3

    green onions, sliced

  • 1

    tablespoon toasted sesame seeds

Directions

1. Cook the noodles according to package directions. Strain and run under cold water until cold. 2. In a small skillet, heat the canola oil over medium-high heat and sauté until golden brown. Season with salt and set aside. 3. In a medium bowl, combine the ginger, garlic, brown sugar, tamari, and rice vinegar. Whisk until the sugar dissolves. Add the peanut butter, and hot chili oil. Whisk to combine. Add in the noodles, cooked shiitake mushrooms, chicken, and sugar snap peas. Toss well to coat with the sauce. Garnish with green onions and toasted sesame seeds.

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