Peanut Noodles with Chicken

Gluten Free Peanut Noodles with Chicken. A quick, chilled noodle salad that is perfect for picnics, lunches on the go or an easy dinner made in advance!

Hey guys! Did you have a good July 4th weekend? Did I tell you we are moving?

TO THE SUBURBS.

That deserves an all-caps because I have never actually lived in the suburbs except for a couple months stint with my Mom but I didn’t really “live there” like have all of my stuff and settle in live there. Oh, I did live in a small town in New Jersey for 6 months but it wasn’t really suburban. It was walkable and a 10-minute train ride to downtown Philly.

I am equally excited and scared. Excited to have more space, a fenced in yard for Fergie and the boys but kind of scared to live somewhere where you have to drive everywhere.

No walking to grab a coffee, to multiple parks, to Whole Foods, to the trolley, lake or the 1000 other places we can walk to from our current house. It’s going to be a big shift for us (especially me) but all in all, I think it’s a good thing.

Packing is pretty much the worst thing ever. Seriously. I forgot how much it sucks. It seems like we have been packing for weeks because we are also sorting and trying to get rid of stuff we no longer need or want.

By the time the holiday weekend came, we all just needed a break. I made my chilled Peanut Noodles with Chicken and we loaded into the car and headed out to Saint Edward State Park for a long (and so needed) hike in the woods and playtime at their impressive kids playground.

It was the perfect respite from the packing situation and being surrounded by massive trees and clean water reminded us of how lucky we are to live in such a beautiful place.

Now we just get to explore a new part of it!

I partnered with Adams Peanut Butter this summer to celebrate their 100 year anniversary in the Pacific Northwest. I am going to share some of my favorite PNW spots with you as well as some delicious and easy peanut butter recipes.

So, if you have never had Peanut Noodles before, you are in for a treat. This is a quick and easy recipe that is very versatile and loaded with flavor!

Plus, you can make it in advance – up to 2 days – and it gets even better the longer it sits!

Did you make this recipe? Please give it a star rating below!

Peanut Noodles with Chicken

Prep Time: 15 mins

Cook Time: 8 mins

Total Time: 23 mins

 

Gluten Free Peanut Noodles with Chicken. A quick, chilled noodle salad that is perfect for picnics, lunches on the go or an easy dinner made in advance!

Course: Mains

Cuisine: Chinese

Keyword: Peanut Noodles with Chicken

Servings: 4 servings

Calories: 577 kcal

Author: Alyssa Brantley

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Ingredients

• 8 ounce package rice vermicelli noodles
• 1 avocado oil or virgin coconut oil
• 1 pound boneless skinless chicken breast, thinly sliced
• 1/2 large English cucumber OR 3 Persian cucumbers quartered and cut into 1/2" pieces
• 1/2 medium red onion halved and thinly sliced
• 1/2 cup shredded carrots
• 1/2 bunch scallions about 3 to 4, thinly sliced
• 2 tablespoons roasted peanuts
• Sriracha for serving

For The Peanut Sauce:

• 1/3 cup Adams Organic Creamy Peanut Butter
• 2 tablespoons toasted sesame oil
• 1 tablespoon gluten free Tamari OR 1.5 tablespoon coconut aminos
• 1 tablespoon lime juice about 1/2 large lime
• 1 tsp Sriracha
• 1 tsp freshly grated ginger root

Instructions

1. Prepare rice noodles according to directions on package. As a general rule for salads, I usually soak them in boiling water for 10 to 12 minutes or until soft but not mushy. Drain, rinse with cold water and continue draining until ready to use.
2. Heat a large frying pan over medium high heat. Once hot, add avocado oil and then sliced chicken breast. Cook 3 to 4 minutes per side until cooked through. Remove chicken to a bowl and set aside.
3. In a small mixing bowl, combine all ingredients for Peanut Sauce. Whisk until well combined.
   
4. Transfer drained rice noodles to a large mixing bowl. Add sliced cucumber, red onion, shredded carrots and scallions.
   
5. Add peanut sauce to noodles and vegetables. Toss until well combined and add chicken. Refrigerate for at least 1 hour or up to 48 hours. Serve topped with roasted peanuts and a squirt of Sriracha and Enjoy!

Nutrition Facts

Peanut Noodles with Chicken

Amount Per Serving

Calories 577 Calories from Fat 207

% Daily Value*

Total Fat 23g 35%

Saturated Fat 4g 20%

Cholesterol 72mg 24%

Sodium 650mg 27%

Potassium 750mg 21%

Total Carbohydrates 57g 19%

Dietary Fiber 3g 12%

Sugars 4g

Protein 33g 66%

Vitamin A 55.2%

Vitamin C 8.1%

Calcium 4.5%

Iron 8.8%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

DISCLOSURE: This post is part of a series of posts sponsored by Adams Peanut Butter. Adams Peanut Butter has compensated me for my time to develop this recipe as a Brand Ambassador. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.