Peanut Noodles with Shredded Chicken & Vegetables - Mature Health Center

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Originally published June 17, 2013, last updated August 26, 2014

Peanut Noodles with Shredded Chicken & Vegetables

Peanut Stir Fry

Servings: 6 servings, 1 1/2 cups each

Preparation time: 30 minutes

Total time: 30 minutes

If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix.

1 pound boneless, skinless chicken breasts  1/2 cup smooth natural peanut butter  2 tablespoons reduced-sodium soy sauce  2 teaspoons minced garlic  1 1/2 teaspoons chile-garlic sauce , or to taste (see Ingredient note) 1 teaspoon minced fresh ginger  8 ounces whole-wheat spaghetti  1 12-ounce bag fresh vegetable medley , such as carrots, broccoli, snow peas


  •     Put a large pot of water on to boil for cooking pasta.
  •     Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
  •     Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
  •     Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

Per serving  Calories: 372; Carbohydrates: 38g; Fat: 13g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Protein: 27g; Cholesterol: 42mg; Dietary Fiber: 8g; Sodium: 321mg

Tips & Notes: Ingredient Note: Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets and keeps up to 1 year in the refrigerator.

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