Peanut Noodles with Shredded Chicken and Vegetables

Peanut Noodles with Shredded Chicken and Vegetables

Peanut noodle recipe that's easy to try at home, with whole-wheat spaghetti, shredded chicken, garlic, ginger, broccoli and capsicum.
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  • 6 serves
  • 11 ingredients
  • 40 mins
  • Easy
Nutrition per serve
  • Energy 1689kj
  • Carbohydrate 28g
  • Total fat 17g
  • Saturated fat 3g
  • Dietary fibre 6.5g
  • Sodium 285mg


  • 450g boneless, skinless chicken breasts
  • ½ cup smooth reduced-sodium peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 1 garlic clove finely chopped
  • 1½ teaspoons chilli-garlic sauce, or to taste (see Ingredient note)
  • 1 teaspoon minced fresh ginger
  • 230g whole-wheat spaghetti
  • 1 carrot
  • 1/2 broccoli
  • 1 red capsicum
  • 1 green capsicum


  1. Put a large pot of water on to boil for cooking pasta.
  2. Meanwhile, place chicken in a 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.
  3. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
  4. Whisk peanut butter, soy sauce, garlic, chilli-garlic sauce and ginger in a large bowl.
  5. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions.
  6. Add vegetables and cook until the pasta and vegetables are just tender. Drain, reserving 1 cup of the cooking liquid.
  7. 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.
  8. Serve warm or chilled.

Dietitian Notes / Recipe Tips

Chilli-garlic sauce is a blend of ground chillies, garlic and vinegar and is commonly used to add heat and flavour 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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