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Creamy Cold Peanut Noodle Bowl with Shredded Chicken

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A quick, easy, and refreshing cold peanut noodle bowl featuring shredded chicken and a creamy peanut sauce, perfect for summer meals and unexpected guests.

Ingredients

Scale
  • 8 oz (225 g) rice noodles (thin rice vermicelli recommended)
  • 2 cups (300 g) cooked shredded chicken (rotisserie chicken works great)
  • ½ cup (125 ml) natural creamy peanut butter (smooth)
  • 3 tbsp (45 ml) soy sauce or tamari (tamari for gluten-free)
  • 2 tbsp (30 ml) fresh lime juice
  • 1 tbsp (15 ml) honey or maple syrup
  • 1 tbsp (15 ml) rice vinegar
  • 1 tsp (5 ml) sesame oil
  • 1 tsp (5 ml) grated fresh ginger (optional)
  • Crushed red pepper flakes or sriracha (to taste)
  • Up to ¼ cup (60 ml) warm water (to thin sauce)
  • 1 cup (120 g) shredded carrots
  • 1 cup (120 g) thinly sliced cucumber
  • 2–3 stalks chopped green onions
  • A handful of fresh cilantro leaves (optional)
  • ¼ cup (30 g) chopped peanuts
  • 1 tbsp (15 ml) toasted sesame seeds

Instructions

  1. Bring a large pot of water to a rolling boil (about 4-5 minutes). Add 8 oz (225 g) rice noodles and cook according to package instructions, usually 3-4 minutes until tender but still chewy.
  2. Drain noodles in a colander and rinse under cold water to stop cooking and cool them down. Toss with a little sesame oil to prevent sticking.
  3. If using leftover or rotisserie chicken, shred about 2 cups (300 g) using two forks or your fingers. If cooking fresh chicken, poach or bake a chicken breast seasoned simply with salt and pepper, then shred once cooled. Set aside.
  4. In a medium bowl, whisk together ½ cup (125 ml) creamy peanut butter, 3 tbsp (45 ml) soy sauce, 2 tbsp (30 ml) fresh lime juice, 1 tbsp (15 ml) honey, 1 tbsp (15 ml) rice vinegar, 1 tsp (5 ml) sesame oil, and 1 tsp (5 ml) grated fresh ginger.
  5. Add crushed red pepper flakes or sriracha to taste for a subtle heat. Slowly whisk in up to ¼ cup (60 ml) warm water until the sauce reaches a creamy but pourable consistency.
  6. Shred 1 cup (120 g) carrots, thinly slice 1 cup (120 g) cucumber, and chop 2-3 green onions. Roughly chop a handful of fresh cilantro if using.
  7. Toast 1 tbsp (15 ml) sesame seeds in a dry pan over medium heat until golden, about 2 minutes, stirring constantly to avoid burning.
  8. In a large mixing bowl, combine the cooled noodles, shredded chicken, and prepared veggies.
  9. Pour the peanut sauce over and toss gently to coat evenly. Taste and adjust seasoning if needed.
  10. Divide the noodle bowls into serving dishes. Sprinkle chopped peanuts and toasted sesame seeds on top, along with extra cilantro if desired.
  11. Serve immediately or chill for 15-20 minutes to let flavors meld.

Notes

Rinse noodles well under cold water to prevent clumping and cool them quickly. Use smooth peanut butter for a creamy sauce. Adjust soy sauce and lime juice to taste to balance flavors. Toast sesame seeds carefully to avoid burning. If sauce thickens after chilling, stir in a little water or lime juice to loosen it.

Nutrition

Keywords: peanut noodle bowl, shredded chicken, cold noodle salad, summer recipe, easy dinner, peanut sauce, rice noodles, gluten-free option

Find it online: https://emmaoven.com/creamy-cold-peanut-noodle-bowl-with-shredded-chicken-recipe-easy-and-perfect-for-summer/