Name: Easy Peanut Noodles with Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 lb boneless skinless chicken thighs; Salt and pepper; 1 Tbsp sesame oil (for the chicken); 1 Tbsp sesame oil (for the sauce); 2 cloves garlic (minced); 3 Tbsp peanut butter; 2 Tbsp soy sauce (or coconut aminos); 1 Tbsp maple syrup; 1 Tbsp rice vinegar; 1 tsp sriracha; 8 oz dry udon noodles or 12 oz fresh (Lotus Foods brown rice udon for gluten-free); 1/4 cup reserved noodle water; 1 cup shelled edamame; 1/2 red bell pepper (diced); Green onions and sesame seeds (for topping)

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These easy peanut noodles are a 30-minute weeknight dinner: chewy udon tossed in a garlicky peanut sauce with chicken, edamame, and red bell pepper. The sauce is savory, a little sweet, and cozy. It comes together in the same skillet as the chicken, so cleanup is a breeze. It's dairy-free, gluten-free with rice udon, and mild enough for kids.

Tongs holding noodles mixed with vegetables like edamame and red peppers in a pan with sauce. — Screenshot

The noodles that WOW-ed my entire family

I made these on a random weeknight this week with zero plan to put them on the blog. Then all three kids cleared their plates. My one year old went straight for the edamame and noodles and chicken and started dong the "more" sign. Anything with noodles and something she can pick up with her fingers is a win at our table right now.

A woman with long red hair, wearing a brown sweater and jeans, smiles while standing in a modern kitchen beside a counter with fresh lettuce and hibachi steak bowls. Marble backsplash and gold kitchen accents are visible in the background.

My husband was also a major fan. He added a spoonful of chili oil for extra heat. I don't usually rush a recipe onto the blog, but when dinner goes over this well with a one year old, a four year old , and a (picky) six year old, and a husband who adds hot sauce to everything, I'm not going to sit on it. It's already back on next week's meal plan, and I have a feeling it's going to be a new staple in our house.

A person sits cross-legged in a meditation pose with their hands resting on their knees, peacefully imagining delicious hibachi steak bowls. The simple black outline contrasts against a white background.

Wait! Put down the takeout menu. My honey sesame chicken is also a family favorite and my chicken lo mein is way better than any takeout.

Peanut Noodle Ingredients

Chicken thighs - boneless and skinless. Chicken breast works if that's what's in the fridge.
Udon noodles - 8 oz dry or 12 oz fresh. I use Lotus Foods brown rice udon (gluten-free), but wheat udon works too.
Peanut butter - a creamy peanut butter melts into the noodles while chunky peanut butter will provide a little crunch. Whichever you choose make sure it's natural nut butter. If you prefer almond butter try my spicy almond butter noodles!
Soy sauce - I also swap in coconut aminos.
Maple syrup - this sweetens the sauce perfectly. Add another tablespoon if you prefer it sweeter.
Rice vinegar - this keeps the sauce from tasting flat. Don't skip it.
Sriracha - 1 teaspoon is perfect and my kids still ate it! Add chili oil at the table for anyone who wants more heat.
Sesame oil - used for both the chicken and the sauce.

Let's make peanut nooodles!

You will need a pot for the noodles and a large skillet.

Step 1 : Cook the chicken thighs in a skillet and transfer to a plate.

A pan with a thick, reddish-brown sauce, partially spread and scraped, showing streaks on the metal surface. — **Step 2** : Stir the peanut sauce ingredients in the skillet.

Tongs lift a serving of creamy, orange-colored spaghetti from a pan, showing a thick sauce coating the noodles. — **Step 3** : Add the cooked udon noodles and toss well.

Cooked noodles in a large pan, mixed with diced carrots and green edamame beans, being stirred with a metal spoon. The noodles are coated in a glossy sauce. — **Step 4** : Add the edamame, red pepper, and chicken and toss again.

A bowl of lo mein noodles with sliced chicken, green onions, edamame, and carrots sits on a patterned plate, with a pan of more noodles in the background. — **Step 5** : Serve with green onions and sesame seeds and enjoy!

How to Store Leftover Teriyaki Salmon

Store the noodles in an airtight container in the fridge. When ready to heat up, add a splash of water to help loosen up the sauce and then microwave for 30 seconds or heat up in a skillet until warm.

Check out these recipes for more easy comfort dishes

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