Peanut Chicken Noodle Bowls
Recipe type: Bowls
Prep time: 
Cook time: 
Total time: 
Serves: 4
Peanut butter and pasta. You're welcome.
  • Chicken Noodle Bowl
  • 1 lb chicken breast
  • 3 T tamari (or low sodium soy sauce)
  • 8 oz rice noodles
  • 2 T sesame oil
  • ¼ c powdered peanut butter
  • 3 T rice wine vinegar
  • 1 T garlic chili paste (Sambal)
  • 1 t honey
  • ½ tsp garlic powder
  • ¼ c chopped cilantro
  • Marinade
  • 3 T tamari (or low sodium soy sauce)
  • 3 T rice wine vinegar
  • 1 T sesame oil
  • 1 T garlic chili paste (Sambal)
  • 1 T honey
  • 1 t garlic powder
  1. Combine marinade ingredients and mix well. Pierce chicken breasts a few times, and marinate for at least 10 minutes, up to 2 hours.
  2. Preheat oven to 450F.
  3. Start boiling a pot of salty water, and cook rice noodles until they're done. Drain.
  4. Bake chicken for 12-15 minutes, or until cooked through. If your chicken breasts aren't even, they won’t cook even, so make sure to pound them out before cooking them for even cooking.
  5. While everything is cooking, whisk together 1 T sesame oil, ¼ c water, powdered peanut butter, soy sauce, vinegar, chili paste, honey and garlic.
  6. Shred the chicken, add it to the noodles and gradually add the sauce, tossing to coat as you go. You may not end up using all the sauce – just depends on your taste buds. Top with cilantro.
Swap with 2 lbs of broccoli if you want to eliminate the starchy carbs. This is what I do on rest days.
For sure add a big side of veggies with this - I recommend about 3 cups of steamed broccoli.
Feel free to use regular or whole grain fettuccine noodles instead of rice noodles. Whole grain noodles will add lots of extra fiber!
Peanut allergy? Just use ¼ c of tahini instead.
Nutrition Information
Serving size: ¼ recipe Fat: 12 Carbohydrates: 40 Fiber: 1 Protein: 32
Recipe by The Nutrition Addiction at