Why I Love Chicken Peanut Butter Noodles

If you love the combo of creamy, savory, and just a hint of sweetness, these Chicken Peanut Butter Noodles are about to become your go-to. The peanut sauce is ultra-smooth and laced with sesame oil, garlic, ginger, and soy, making every bite rich, slurpable, and deeply satisfying. Paired with juicy, poached chicken breast and chewy noodles, it’s a comforting bowl that checks all the boxes.

Faster Than Takeout And Just As Delicious

What makes this dish shine isn’t just the flavor, it’s the speed. In just 20 minutes, you get a restaurant-quality noodle bowl that’s high in protein and easy to scale for meal prep. Boil the noodles, poach your chicken, and whisk up the sauce. It’s all low-effort and high-reward, with ingredients you probably already have in your pantry.

---

What You Need To Make Chicken Peanut Butter Noodles

Main Ingredients

• 6 oz noodles
• 1 chicken breast
• Salt, for poaching

Sauce

• 2 tbsp peanut butter
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1 clove garlic, minced
• ½ tsp grated ginger
• 1 tsp vinegar
• 1 tsp honey
• 2–3 tbsp reserved noodle water

Optional Garnish

• Sesame seeds
• Chili flakes
• Scallions

---

How To Make Chicken Peanut Butter Noodles

Boil your noodles until al dente. Before draining, reserve 2–3 tablespoons of the starchy noodle water. Give the noodles a quick rinse to loosen them up and set aside.

In a separate pot, bring water to a gentle boil. Salt it generously and add your chicken breast. Poach for 10 minutes, then let it cool slightly and shred it with a fork or your hands.

In a mixing bowl, whisk together peanut butter, dark and light soy sauce, sesame oil, garlic, ginger, vinegar, honey, and the reserved noodle water. Stir until smooth and creamy.

Toss the noodles and shredded chicken in the sauce until evenly coated. Plate and garnish with sesame seeds, chili flakes, and chopped scallions if you like.

---

Tips And Variations

• You can swap the chicken for rotisserie or leftover grilled chicken for even faster prep.

• Add thinly sliced cucumbers or blanched broccoli for a fresh crunch and veggie boost.

• Adjust the sauce to your preference! More honey for sweetness, more vinegar for tang, or an extra spoon of peanut butter for a thicker texture.

• Want it spicy? Stir in a dash of chili oil or chili crisp directly into the sauce.

• These noodles make great cold leftovers, perfect for meal prep or next-day lunch.

---

Frequently Asked Questions

Can I use another protein besides chicken?

Absolutely. Shredded pork, tofu, shrimp, or even sliced beef all work beautifully with the peanut sauce. Just adjust cooking times as needed.

What type of noodles should I use?

Any noodle you like! Wheat noodles, soba, or even spaghetti in a pinch. I usually go for thicker wheat noodles or Taiwanese knife-cut style for the best texture.

Is this dish good for meal prep?

Yes! It keeps well in the fridge for 3–4 days. The flavors deepen overnight, and it’s just as good cold or reheated. Add a splash of water when reheating to loosen the sauce.

Can I make this nut-free?

You can substitute sunflower seed butter or tahini in place of peanut butter. The flavor will be slightly different but still delicious.

What does the noodle water do?

The reserved noodle water helps thin out the sauce while maintaining a creamy, clingy texture that coats every bite.

---

Try These Next

Try my Spicy Peanut Butter Noodles if you like things with a little kick.

Check out Rose Noodles for a heartier noodle bowl.

Or make Dan Dan Noodles if you’re craving something with a little more protein and just as saucy.