Peanut Noodle Bowls with Chicken

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe


6 to 8 ounces cellophane noodles

1/4 cup creamy peanut butter

2 tablespoons fish sauce

Juice of 2 limes

1 2-inch piece fresh ginger, peeled and sliced

2 cups chopped rotisserie chicken (skin removed)

1/2 English cucumber, thinly sliced

2 medium carrots, grated

2 cups pea shoots or sprouts, cut into 2-inch pieces

1 red jalapeno or Fresno chile pepper, thinly sliced (remove seeds for less heat)

1 cup chopped fresh cilantro, mint and/or basil


  1. Put the noodles in a large bowl and cover with boiling water; let stand 10 minutes. Drain and rinse under cold running water. Wipe out the bowl; return the noodles to the bowl.
  2. Puree the peanut butter, fish sauce, lime juice, ginger and 1/3 cup water in a blender until smooth. Pour the dressing over the noodles; toss to coat.
  3. Top each serving of noodles with the chicken, cucumber, carrots, pea shoots, jalapeno and herbs. Toss just before serving.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Tuna Noodle Casserole

Chicken Noodle Soup

Noodle Bowls

Beef Noodle Salad Bowls with Peanut Sauce

Shrimp Noodle Bowl

Shrimp and Noodle Bowl

Peanut Noodle Salad

Peanut Noodles with Pork

🤤 More Drool-Worthy Recipes