Sambal-Peanut Chicken Noodles with Carrots & Cabbage

Sambal-Peanut Chicken Noodles

with Carrots & Cabbage

20 MIN
2 Servings
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    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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    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
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    Nutrition Label
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    fresh
    ingredients
    Sambal-Peanut Chicken Noodles with Carrots & Cabbage
    Title
    • 10 oz Chopped Chicken Breast
    • ½ lb Fresh Lo Mein Noodles (Previously Frozen)
    • 6 oz Carrots
    • 2 Scallions
    • ½ lb Red Cabbage
    • 1 Tbsp Sambal Oelek
    • 2 Tbsps Smooth Peanut Butter Spread
    • 1 Tbsp Rice Vinegar
    • 2 Tbsps Soy Sauce
    • 1 Tbsp Sesame Oil
    time-saving
    tips & techniques
    Prepare the ingredients & make the sauce
    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.

    Cook the noodles
    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. 

    Brown the chicken & carrots
    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 lightly browned. 

    Finish & serve your dish
    4 Finish & serve your dish

    Add the sliced cabbage and sliced white bottoms of the scallions to the pan of browned chicken and carrots. Cook, stirring occasionally, 2 to 4 minutes, or until the vegetables are softened and the chicken is browned and 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 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! 

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    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. 

    Cook the noodles
    Brown the chicken & carrots
    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 lightly browned. 

    4 Finish & serve your dish

    Add the sliced cabbage and sliced white bottoms of the scallions to the pan of browned chicken and carrots. Cook, stirring occasionally, 2 to 4 minutes, or until the vegetables are softened and the chicken is browned and 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 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! 

    Finish & serve your dish
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