These Creamy Peanut Noodles are nutty, a tiny bit spicy, perfectly salty and filled with umami flavor. The Ginger Soy Chicken mixed in gives it a hearty protein and vegetables like shredded carrot and umami lighten it up and give this bowl a delicious texture! It’s so good served warm for dinner or cold in your meal-prep rotation.
I’m pretty obsessed with Asian-inspired dishes… I mean, how could I not be?! The combination of soy, ginger and garlic just gets me every time. And these Creamy Peanut Noodles have all of the above PLUS peanut butter, which is just a perfect addition. It’s super easy to make and the whole family will love it.
How to Make the Ginger Soy Chicken
Making the Ginger Soy Chicken to go along with the Creamy Peanut Noodles is incredibly easy. If desired, you can marinate the chicken in the sauce prior to cooking, for up to 24 hours. If you’re short on time, you certainly don’t need to.
Be sure to trim your chicken breasts and then cube into 1-inch pieces. While a large skillet is heating over medium heat, combine: ¼ cup coconut aminos, ½ tsp ground ginger, 1 tsp ground garlic powder, ½ tbsp coconut sugar and a cornstarch slurry.
Sauté the chicken on medium heat, seasoning with a pinch of salt and pepper for about 8 minutes. Whisk together the sauce in a bowl and turn the skillet to medium-low. Pour the sauce into the skillet and stir to coat the chicken. Continue sautéing for a couple minutes while the sauce thickens and coats the chicken! Set aside when done.
Making the Creamy Peanut Noodle Sauce
While the noodles cook in a pot of water, you’ll want to make the Creamy Peanut Sauce… the star of the dish! In a bowl, whisk together: ½ cup coconut aminos, ¼ cup peanut butter, 4 cloves minced garlic, juice of 1 lime, 1 tbsp rice vinegar, ½ tsp crushed red pepper (or omit if no heat desired), ½ cup vegetable (or chicken) broth, ½ cup coconut milk and 1 tbsp cornstarch.
Once the noodles have cooked and they are draining in a colander, keep the pot on medium-low and add the sauce. Stir and cook for a couple minutes or until the sauce thickens, and then toss the noodles back in and stir to coat!
One of the great things about this Creamy Peanut Noodle recipe is that there are SO many substitutions you can make. Here’s a list of some common ones:
–Peanut Butter: if you don’t want to or don’t have peanut butter to use, feel free to substitute almond butter 1:1. It will slightly change the taste, but will be just as delicious!
–Chicken Breast: more of a dark meat fan? I totally get it! You can easily swap the chicken breast in this recipe for chicken thighs. Or, if you’re wanting to keep this recipe vegan, opt for tofu or just omit the meat completely! There’s still a lot of protein from the peanut butter and the edamame.
-Coconut Sugar: brown sugar is a perfect substitute for coconut sugar in this recipe!
-Coconut Milk: use any nut milk of your choice in place of coconut milk. Nutpods is a great option in savory recipes.
–Linguine: if you don’t want to use regular wheat noodles, or you want to make this recipe more authentic, you can easily replace the linguine noodles with rice noodles or even ramen noodles.
–Coconut Aminos: I personally prefer to use coconut aminos in recipes rather than soy sauce, but you can absolutely use soy sauce instead. Just be aware that soy sauce is quite a bit saltier, so I would opt for low-sodium.
Did you Love this Creamy Peanut Noodle Recipe?
If you enjoyed this Creamy Peanut Noodle recipe, please leave a review and comment below! It means the world to me! You can find more recipe inspiration on my Pinterest and follow along my Instagram for daily-life happenings.
Need more easy dinner recipes? Check out some of Seasoned by Silvie favorites:
Creamy Peanut Noodles with Ginger Soy Chicken
- 1 lb linguine
- 4 cloves minced garlic
- 1 juiced large lime
- 1/4 cup peanut butter
- 1/2 cup coconut aminos
- 1/2 cup vegetable or chicken broth
- 1/2 cup full-fat coconut milk
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp black pepper
- 1 tbsp rice vinegar
- 1 tbsp cornstarch or arrowroot flour
- 12 oz. defrosted shelled edamame
- 1 cup shredded carrot
For the Ginger Soy Chicken:
- 2 chicken breasts, trimmed
- 1/4 cup coconut aminos
- 1/2 tsp ground ginger
- 1 tsp ground garlic
- 1/2 tbsp coconut sugar
- 1 tbsp cornstarch + 2 tbsp water
- Cube the chicken and heat a large skillet over medium heat. Add a drizzle of olive oil and then sauté the chicken for about 8 mins.
- In a small bowl, combine: 1/4 cup coconut aminos, 1/2 tsp ginger, 1 tsp garlic, 1/2 tbsp sugar and the cornstarch slurry. Mix well and add to the skillet. Turn to low and heat until the sauce thickens and coats the chicken. Set aside.
- In a bowl, make the Creamy Peanut Sauce by whisking together: 1/2 cup coconut aminos, 1/4 cup peanut butter, 4 cloves minced garlic, juice of 1 lime, 1 tbsp rice vinegar, 1/2 tsp crushed red pepper, 1/2 cup broth, 1/2 cup coconut milk and 1 tbsp corn starch.
- Cook the linguine in a large pot of salted water until al dente.
- While the pasta is draining, keep the pot on medium-low and add the Creamy Peanut Sauce, stirring until it thickens slightly. Add the pasta back into the pot and toss to coat the noodles with the sauce.
- Mix in the edamame and shredded carrot, and top the bowls with the Ginger Soy Chicken, extra lime juice, sesame seeds or chopped peanuts!