Peanut Butter Noodle Bowls

peanut butter noodles in a bowl with ground chicken, broccoli, and chopped peanut salad

5 from 1 vote

Creamy peanut noodles with sticky honey garlic ground chicken crumbles, pan roasted broccoli, and a chopped peanut scallion garnish.

Prep Time15

Cook Time25

Total Time40

Servings: Servings

Calories: 540kcal

Author: Mason Woodruff

Ingredients

For the Noodles

8 oz Pasta or Wheat Noodles I used tagliatelle
¼ cup (60g) Coconut Aminos see notes for substitute*
¼ cup (32g) Powdered Peanut Butter
2 Tablespoons (32g) Peanut Butter
½ cup Reserved Pasta Water

For the Chicken and Broccoli

1 ½ Tablespoons (24g) Olive Oil
12 oz Broccoli Florets cut into bite size pieces
1 pinch Salt and Pepper
16 oz Ground Chicken Breast
3 Tablespoons (63g) Honey
2 Tablespoons (30g) Sriracha
2 Tablespoons (30g) Chinese Black Vinegar or balsamic vinegar
2 Frozen Crushed Garlic Cubes or 2 cloves fresh garlic
2 Frozen Crushed Ginger Cubes or 1" piece garlic

Instructions

Sauce prep. Mix the powdered peanut butter, peanut butter, and coconut aminos together in a large bowl. In a separate bowl, mix the garlic and ginger cubes, honey, vinegar, and sriracha together. Set both aside.
Cooking the pasta. Bring a large pot of water to a boil. Start cooking the pasta around the time you take the broccoli out of the pan after step 3. Cook the pasta just shy of al dente, about a minute less than the packaging suggests. Add about ½ cup of the pasta water to the peanut butter sauce bowl and stir until smooth. Use tongs to transfer the cooked noodles to the sauce and toss together. Add more pasta water to thin to your desired consistency.
Pan roasting the broccoli. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the broccoli and toss to coat in the oil. Season with a pinch of salt and pepper. Cook for 6-8 minutes, stirring every couple minutes, until the broccoli is evenly roasted on all sides. Transfer to a bowl and set aside.
Cook the ground chicken in the same pan you cooked the broccoli in. Add to the pan and cook for 2-3 minutes until a golden brown crust forms on one side. Use a spatula to break the chicken apart and fully cook before adding the sauce. Cook for 1-2 minutes until the sauce begins to caramelize on the bottom (don't stir). Turn off the heat and add the broccoli to one side of the pan to keep warm until the noodles are ready.
Plate the noodles and top with the chicken and broccoli OR add the chicken and broccoli to the noodles bowl and toss everything together. You can use a bit more pasta water to help bring everything together if needed.
Garnish with sliced green onion or the chopped peanut garnish in the notes below.

Notes

*Low sodium soy sauce is the closest replacement for coconut aminos, but it's still a bit salty. One tablespoon of low sodium soy sauce has around 600mg sodium, while a tablespoon of coconut aminos has 200-300mg. You might start with two tablespoons low sodium soy sauce and two tablespoons water then season to taste at the end.

For the peanut scallion garnish, I mixed around 1 oz of chopped roasted peanuts with 3-4 thinly sliced green onions, about 1 tablespoon of rice vinegar, and a couple pinches of chile flakes. The nutrition facts provided do not include any additional garnishes.

Nutrition