Spicy Asian Noodles With Chicken

"From Cooking Light March 2009 - You can prepare this a day ahead. It's great for lunch."
photo by pammyowl photo by pammyowl
photo by pammyowl
photo by Dienia B. photo by Dienia B.
Ready In:




  • Heat 2 t. oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 t. oil, chicken, and next 6 ingredients.
  • Cook noodles according to package directions. Drain and rinse under cold water; drain again. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

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  1. We loved this! I did add tons more veggies. Hubby added simmering chicken broth to his to make it more of a soup. He loved his, I loved mine! Thanks for posting.
  2. We liked that this dish has some zip to it. The blend of flavors is very good. It was quick and easy to make. Thanks for sharing the recipe. Made for ZWT6.
  3. We really liked this! DH pounded his down before I even was half done with mine, so it was a true winner! Thanks for sharing, made for ZWT9
  4. I absolutely love this recipe. It is full of flavor yet very light. It is delicious
  5. We really enjoyed this light, flavor-packed meal. So easy to make and I had everything in the pantry for the sauce. Used rotisserie chicken and it all came together very quickly. Definitely a make-again recipes.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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