Peanut Satay Noodle Bowls
Peanut Satay Noodle Bowls
Ingredients
For the Noodle Bowls
- 1 1/4 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces
- 8 ounces rice noodles, thin or medium
- 1 bell pepper, red, thinly sliced
- 2 carrots, medium, julienned or shredded
- 1 cup snap peas, trimmed
- 1 cup edamame, shelled, frozen (thawed)
- 1 tablespoon olive oil
For the Creamy Peanut Satay Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup light soy sauce
- 2 tablespoons lime juice, fresh
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon red curry paste
- 1/4 cup coconut milk, full-fat
- 2 tablespoons water, as needed to thin
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1/4 cup dry roasted peanuts, chopped
- 1 lime wedges, cut into wedges
- 1/2 teaspoon red pepper flakes, as needed
Instructions
- 1
Cook the rice noodles according to package directions. Drain thoroughly, rinse with cold water to prevent sticking, and set aside in a large bowl.
⏱️ 10 min
- 2
While the noodles cook, prepare the satay sauce: In a medium bowl, whisk together the creamy peanut butter, light soy sauce, fresh lime juice, maple syrup, rice vinegar, grated fresh ginger, minced garlic, red curry paste, and full-fat coconut milk until completely smooth. If the sauce is too thick, add 1 to 2 tablespoons of water, one tablespoon at a time, until it reaches your desired consistency. Taste and adjust seasonings as needed.
⏱️ 8 min
- 3
Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5 to 7 minutes, stirring occasionally, until they are browned and cooked through. Remove the cooked chicken from the skillet and set it aside.
⏱️ 7 min
- 4
In the same skillet, add the thinly sliced red bell pepper, julienned carrots, and trimmed snap peas. Sauté for 3 to 5 minutes, stirring frequently, until the vegetables are tender-crisp. Add the thawed shelled edamame and cook for another 1 to 2 minutes.
⏱️ 6 min
- 5
Return the cooked chicken to the skillet with the sautéed vegetables. Add the cooked and drained rice noodles. Pour the prepared peanut satay sauce over the noodles, chicken, and vegetables. Toss gently with tongs to ensure everything is evenly coated.
⏱️ 5 min
- 6
Serve the peanut satay noodle bowls immediately in individual serving bowls. Garnish each bowl generously with chopped fresh cilantro, chopped dry roasted peanuts, and a fresh lime wedge. Add red pepper flakes for an extra kick of heat, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Satay Noodle Bowls
Ingredients
For the Noodle Bowls
- 1 1/4 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces
- 8 ounces rice noodles, thin or medium
- 1 bell pepper, red, thinly sliced
- 2 carrots, medium, julienned or shredded
- 1 cup snap peas, trimmed
- 1 cup edamame, shelled, frozen (thawed)
- 1 tablespoon olive oil
For the Creamy Peanut Satay Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup light soy sauce
- 2 tablespoons lime juice, fresh
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon red curry paste
- 1/4 cup coconut milk, full-fat
- 2 tablespoons water, as needed to thin
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1/4 cup dry roasted peanuts, chopped
- 1 lime wedges, cut into wedges
- 1/2 teaspoon red pepper flakes, as needed
Instructions
- 1
Cook the rice noodles according to package directions. Drain thoroughly, rinse with cold water to prevent sticking, and set aside in a large bowl.
⏱️ 10 min - 2
While the noodles cook, prepare the satay sauce: In a medium bowl, whisk together the creamy peanut butter, light soy sauce, fresh lime juice, maple syrup, rice vinegar, grated fresh ginger, minced garlic, red curry paste, and full-fat coconut milk until completely smooth. If the sauce is too thick, add 1 to 2 tablespoons of water, one tablespoon at a time, until it reaches your desired consistency. Taste and adjust seasonings as needed.
⏱️ 8 min - 3
Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5 to 7 minutes, stirring occasionally, until they are browned and cooked through. Remove the cooked chicken from the skillet and set it aside.
⏱️ 7 min - 4
In the same skillet, add the thinly sliced red bell pepper, julienned carrots, and trimmed snap peas. Sauté for 3 to 5 minutes, stirring frequently, until the vegetables are tender-crisp. Add the thawed shelled edamame and cook for another 1 to 2 minutes.
⏱️ 6 min - 5
Return the cooked chicken to the skillet with the sautéed vegetables. Add the cooked and drained rice noodles. Pour the prepared peanut satay sauce over the noodles, chicken, and vegetables. Toss gently with tongs to ensure everything is evenly coated.
⏱️ 5 min - 6
Serve the peanut satay noodle bowls immediately in individual serving bowls. Garnish each bowl generously with chopped fresh cilantro, chopped dry roasted peanuts, and a fresh lime wedge. Add red pepper flakes for an extra kick of heat, if desired.
⏱️ 2 min