Asian Peanut Chicken Konjac Noodles
Chicken and konjac noodles pair with crisp vegetables and a peanut, tamari, lime and ginger sauce.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Miracle Noodle Konjac Angel Hair, cooked skinless chicken breast and natural peanut butter form the base of this pasta.
- A sauce-and-pasta combination. The method explains when to combine the noodles with the sauce so the texture stays in focus.
- A defined yield. The card makes 1 serving. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Skillet
- Whisk
- Knife and cutting board
- Kitchen scale
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Measured portions. Use a kitchen scale for the gram amounts in the card, especially cooked skinless chicken breast and Miracle Noodle Konjac Angel Hair.
- Prepare before you start. Measure Miracle Noodle Konjac Angel Hair, cooked skinless chicken breast and natural peanut butter and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Asian Peanut Chicken Konjac Noodles
Ingredients
Method
- Rinse and drain the konjac noodles, then heat in a dry nonstick skillet for 2–3 minutes to remove excess moisture.
- Whisk peanut butter, tamari, lime juice, ginger, minced garlic and honey with 1–2 tablespoons hot water.
- Soften cabbage and carrot in the skillet with a splash of water for 3–5 minutes. Add the measured cooked chicken, noodles and sauce; heat leftovers through to 165°F.
- Top with cucumber, scallions and sesame seeds.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Use the pasta shape and cooking stage described in the card. Different brands and shapes can absorb sauce at different rates.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Toss or layer the pasta as directed, then divide the finished dish evenly. A simple vegetable side can be served separately.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I scale the batch?
The serving control adjusts ingredient amounts. Use a pan or pot that fits the batch, and check texture and doneness again because a larger amount can cook differently.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
More recipes to try
Nutrition is calculated per serving from the measured ingredients in the recipe card. Use the serving control to scale ingredient quantities; nutrition remains per serving.
