Glazed Chicken & Peanut Noodles

with Sweet Peppers & Green Beans

30 MIN

+$1.45/serving 4 Servings

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with Shrimp

From the Test Kitchen

The star of this dish is the umami-rich blend of soy sauce, creamy peanut butter spread, and sesame oil that we’re tossing together with tender lo mein and verdant veggies.
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Nutrition

PER SERVING
Calories

660 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)
1 lb Fresh Lo Mein Noodles (Previously Frozen)
2 Scallions
½ lb Sweet Peppers
6 oz Green Beans
1 Tbsp Sesame Oil
1 Tbsp Sambal Oelek
¼ cup Hoisin Sauce
2 Tbsps Smooth Peanut Butter Spread
2 Tbsps Soy Sauce
1 Tbsp Rice Vinegar
1 Tbsp Honey
3 Tbsps Roasted Peanuts
1 tsp Furikake

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the glaze

Remove the honey from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up salted with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Cut off and discard any stem ends from the green beans; cut crosswise into 2-inch pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. To make the sauce, in a large bowl, whisk together the sesame oil, soy sauce, peanut butter spread, and 1/4 cup of water. To make the glaze, in a separate bowl, whisk together the hoisin sauce, vinegar, honey (kneading the packet before opening), 1 tablespoon of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers, green bean pieces, and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Season with salt and pepper. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off and the vegetables are softened. Turn off the heat. Transfer to the bowl of peanut sauce. Wipe out the pan.

3 Cook & glaze the shrimp

Pat the shrimp dry with paper towels (remove the tails, if desired); season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add half the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque, coated, and cooked through. Turn off the heat.

4 Cook the noodles & serve your dish

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to the bowl of cooked vegetables and sauce. Stir until thoroughly coated and combined; taste, then season with salt and pepper if desired. Serve the finished noodles topped with the glazed shrimp and remaining glaze. Garnish with the furikake, chopped peanuts, and sliced green tops of the scallions. Enjoy!