Wednesday, June 12, 2013

Food: Peanut Noodles with Shredded Chicken and Vegetables

I needed a recipe that was fast, tasty, and something different that the typical chicken salad to use up the chicken meat I had from making my chicken bone broth. I ran across several Thai recipes, but the ingredient lists were lengthy or used things which I was not familiar.

Just needed something fast...I was not looking for a food journey...then I found EatingWell. Not only did he have this yummy recipe for me, the ingredients were short and sweet AND he had the calorie/fat/carb/protein breakdown that my husband was going to require. This would totally save me time calculating that out!

Off to the store!

I had been wanting to get a jar of natural peanut butter. Elora is on this big peanut butter kick, so I wanted something without all the additives and sugar. I wasn't particularly thrilled about the fresh ginger. The roots, IMO, are big and the quantity required is small, it's something I do not have experience using so I don't have recipes that call for it to use up the surplus. Then, I found a small jar in the cooler of freshly minced ginger! WIN! I will have what I need for the recipe and a little surplus for experimenting! I was also not thrilled with the whole-wheat spaghetti. My husband wants low carbs and I am trying to find better options to wheat. But there is was! On the shelf, Kelp Noodles! So much for this not being a food journey! My concern was, they were going to be either too stiff or too gelatinous for a noodle substitute.

This recipe took no time at all considering I already had the chicken cooked and cut up from 2 days ago and the kelp noodles are already prepared! All you have to do is take them out of the bag, rinse, and incorporate into your recipe!

My husband came home wanting to know what the fabulous smell was! He took a fork full and was happy! Even happier after I gave him the stats WITH the whole-wheat spaghetti, happier still after hearing the stats would be even less and he could eat even more! Chicken dinner baby!

Here is the link to the original recipe at EatingWell: Peanut Noodles with Shredded Chicken & Vegetables

Here is the recipe with my modifications:


  • 1 pound boneless, skinless chicken breasts (or 1 lb leftover chicken cut-up)
  • 1/2 cup smooth natural peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons chile-garlic sauce, or to taste
  • 1 teaspoon minced fresh ginger
  • 8 ounces kelp noodles
  • 1 12-ounce bag frozen vegetable medley, such as carrots, broccoli, snow peas
  • 1 cup chicken broth
  1. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce, chicken broth and ginger in a large bowl.
  2. Follow the heating instructions on the vegetables.
  3. Combine vegetables, chicken, sauce and noodles in a skillet and heat.
  4. Serve warm or chilled.
I ate this for dinner while it was warm and the next day ate it chilled for lunch. Fabulous both ways!


  1. If you sub almond butter for the peanut butter, it's an even bigger win. We also sometimes throw spaghetti squash in place of noodles.

    1. Thanks for the suggestion! I will have to explore the almond butter option. I have tried the spaghetti squash for noodle replacement and wasn't a fan. But that could be that it was over prepared. I found it mushy :-(