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Sambal-Peanut Chicken Noodles
with Carrots & Cabbage
20 MIN
2 Servings
From the Test Kitchen
The star of this dish is the umami-rich blend of soy sauce, peanut butter spread, sesame oil, and spicy sambal that we’re using to coat springy lo mein noodles, tender chicken, and veggies.
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NutritionPER SERVING
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Calories800 Cals (est.)
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fresh
ingredients
Title
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10 oz Chopped Chicken Breast
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½ lb Fresh Lo Mein Noodles (Previously Frozen)
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6 oz Carrots
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2 Scallions
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½ lb Red Cabbage
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1 Tbsp Rice Vinegar
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2 Tbsps Smooth Peanut Butter Spread
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1 Tbsp Sambal Oelek
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2 Tbsps Soy Sauce
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1 Tbsp Sesame Oil
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the peanut butter spread, sesame oil, soy sauce, vinegar, 1/4 cup of 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 noodles
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.
3
Brown the chicken & carrots
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned.
4
Finish & serve your dish
Add the sliced cabbage and sliced white bottoms of the scallions to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through. Add the cooked noodles and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the noodles are coated and thoroughly combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the sauce
Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the peanut butter spread, sesame oil, soy sauce, vinegar, 1/4 cup of 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 noodles
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.
3
Brown the chicken & carrots
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned.
4
Finish & serve your dish
Add the sliced cabbage and sliced white bottoms of the scallions to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through. Add the cooked noodles and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the noodles are coated and thoroughly combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sliced green tops of the scallions. Enjoy!
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