Sesame Peanut Noodles with Chicken is a lunch that is perfect for meal prepping and bringing to work. Rice or buckwheat noodles coated with a slightly spicy peanut sauce and topped with chicken, carrot, edamame, green onions, and sesame seeds to create a make-at-home version of one of my favorite take-out dishes.
I have always loved cold soba noodles with peanut sauce and sesame seeds, so I wanted to turn it into a hearty lunch. Adding a protein seemed like the most logical way to turn the noodles into a full meal. I also added some carrots, edamame, and green onion.
You can serve this meal hot or cold. I usually eat some of it right away while it is still hot, and then I refrigerate the rest and eat it cold. The fact that this meal can be enjoyed cold makes it the easiest take to work lunch. No waiting in line for the microwave.
Even though I work from home, I love having this in the fridge ready to go. I can grab a serving and head right back to my desk. Sometimes lunch can become a bit of a production that involves too much time, mess, and time away from work. Meals like this keep the workday flowing.
Since I created this recipe with meal prepping in mind, it makes enough for 4-5 lunch sized servings. You can easily make this on a Sunday and then be set for the week.
If you want to add more vegetables, broccoli or bell pepper would be good options. I have made this recipe with both buckwheat and rice noodles. I will admit that buckwheat soba noodles can taste a bit like cardboard – but the trade-off is that they are gluten-free and high in protein and fiber. If you haven’t tried buckwheat noodles, you might not want to go all-in and use them in this recipe, taste test them first. Or pick a noodle that you know you love.
The peanut sauce has some sriracha to add a subtile kick of spice. You can add as much or a little sriracha as you like. If you want even more spice you can add some red pepper flakes.
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How to make Sesame Peanut Noodles:
- 1 lemon
- 1 cup Soy Sauce
- 3 cloves of chopped Garlic
- 3/4 pound of Boneless Skinless Chicken Breast, cut into bite-sized pieces
- 1 tablespoon Sesame Oil
- 1/2 cup Shredded Carrot
- 1/2 cup Edamame
- 3/4 cup Peanut Butter (chunky or smooth)
- 1 tablespoons Butter
- 1 tablespoons Flour
- 1 14-ounce can of Unsweetened Light Coconut Milk
- 1 tablespoon Sugar (optional)
- 1-2 teaspoons Sriracha
- 2 tablespoons Sesame Seeds
- 1/4 cup Chopped Green Onion
- 1 pound Noodles (buckwheat or rice)
First, marinate the chicken. Squeeze the juice from the lemon, and combine with 1/2 cup soy sauce and the chopped garlic. Pour over the chicken breasts and let marinate for 20-30 minutes. Do not marinate for longer than 30 minutes because the chicken will get too salty.
Heat the sesame oil in a skillet over medium high heat. Add the chicken breasts to the pan quickly searing each side. This will take 1-2 minutes a side. Then add the carrot and edamame to the skillet, place a lid on the pan, and reduce the heat to low. Let cook on low for 10 minutes.
Bring a pot of salted water to a boil and prepare the noodles accroding to the directions on the packaging.
Meanwhile, prepare the peanut sauce. Over low heat, melt butter in a saucepan. Then add flour and mix together. Continue to whisk the butter and flour together for a minute, then pour in the coconut milk and bring the mixture to a slow boil letting it thicken for 1 minute. Then stir in the peanut butter, 1/2 cup soy sauce, and the sriracha. If you want, add in 1 tablespoon of sugar.
Once the noodles have cooked, drain them. If you are using buckwheat noodles be sure to rinse them.
In a large bowl, combine the peanut sauce, chicken, carrots, edamame, noodles, and sesame seeds. Serve topped with green onion.
Serve hot or cold.
You can prepare this meal with buckwheat or rice noodles. Buckwheat noodles have a stronger flavor, make sure you like them before you use them.