Main Entrees

Peanut Chicken Take-Out Noodles

Saucy peanut noodles can be a hearty one-bowl meal, especially if they’re homemade in your own kitchen with tender shredded chicken. Switch up the flavors by substituting almond butter if you like—and be sure to use seasoned rice vinegar, which has a touch of salt and sugar added to it.

Prep Time 
15 minutes or less
Cook Time 
15 minutes or less
Total Time 
30 minutes
Servings 
4
Ingredients 

2 cups shredded Gold'n Plump® Deli Rotisserie Chicken
2 small carrots, shredded
4 green onions, thinly sliced
12 ounces uncooked whole-wheat spaghetti or soba noodles
1/2 cup smooth peanut butter
1/4 cup low-sodium tamari soy sauce
3 tablespoons seasoned rice vinegar
2 tablespoons grated fresh ginger root
2 teaspoons toasted sesame oil
Coarsely chopped peanuts, if desired

Instructions 

Place chicken, carrots, and green onions in large serving bowl.

Cook spaghetti according to package directions. Meanwhile, mix peanut butter, tamari, vinegar, ginger, and sesame oil in small bowl. When spaghetti is done, drain well, reserving 1/3 cup of the hot cooking water. Add to the peanut butter mixture and stir until well blended.

Place cooked pasta in serving bowl with chicken mixture; pour in peanut dressing and toss to coat. Serve noodles sprinkled with chopped peanuts.

Tips 

One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.

 

Variations 

Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
Asian

  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      750
    • Calories from Fat 
      38%
    • Total Fat 
      33g
    • Saturated Fat 
      8g
    • Total Carbohydrate 
      81g
    • Protein 
      43g
    • Sugars 
      7g
    • Cholesterol 
      95mg
    • Dietary Fiber 
      10g
    • Sodium 
      1,930mg
  • DAILY VALUE
    • Vitamin A 
      90%
    • Vitamin C 
      8%
    • Calcium 
      9%
    • Iron 
      27%
  • DIETARY EXCHANGES
    • Starch/Bread 
      5
    • Fat 
      1.5
    • Vegetable 
      1
    • Med-Fat Protein 
      4
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Stovetop
Recipe Source 
Lisa Golden Schroeder