High Protein Peanut Chicken Noodle Bowl
This High Protein Peanut Chicken Noodle Bowl features tender chicken, crunchy veggies, and high protein pasta tossed in a homemade peanut sauce. Each serving has over 40 grams of protein and meal prep can be enjoyed hot or cold!
These days I’m trying to get as much protein as possible in any way I can! Instead of eating bars or shakes, my goal is to get it into real food meals as much as possible. I’m talking meals with VARIETY and FLAVOR and things I wouldn’t usually try.
This easy version of Thai peanut chicken noodles packs a whopping 48 grams of protein per serving using the exact ingredients I used.
💪🏻Why It’s Protein Packed
- Chicken Breast – I used boneless skinless chicken breast to make up the meat portion of the dish. This cut of chicken has the most protein. You can also use chicken thighs or even pork or tofu to fit your preferences.
- High Protein Pasta – The rest of this dish has protein coming from a lupini bean pasta. There are plenty of high protein pasta’s you can buy like Barilla Protein Plus or Banza, but my absolute favorite is this Brami Spaghetti that has 21 grams of protein per serving along with 9 grams of fiber. The taste and texture is thicker and a slightly sticky like other types but I truly think its the best.
- Peanut Sauce – Peanut butter doesn’t have a TON of protein, but it is enough to make a bit of an impact in this dish along with trace amounts from veggies.
🥢How To Make Peanut Noodles with Chicken and Vegetables
1️⃣ Cook the chicken: Season the chicken breasts with a pinch of salt and pepper. Heat a large skillet over medium heat and drizzle in a little oil. Cook the chicken for 5–6 minutes per side, or until golden brown and fully cooked through (internal temperature should reach 165°F). Remove from heat and let it rest for a few minutes, then slice into thin strips or shred using two forks.
2️⃣ Boil the noodles: Bring a large pot of salted water to a boil. Add the high-protein spaghetti and cook according to package instructions until al dente (about 8–10 minutes). Drain the noodles. Toss the cooled noodles with a small splash of sesame oil to prevent clumping. Let them cool.
3️⃣ Make the peanut sauce: In a medium mixing bowl, whisk together peanut butter, soy sauce, sesame oil, Sriracha, neutral oil, lime juice, and maple syrup. Gradually add warm water, 1 tablespoon at a time, until the sauce is smooth and pourable. This will take different amounts of water depending on the creaminess of your peanut butter.
4️⃣ Prep the vegetables: Thinly slice the bell peppers and onion, then roughly chop the cilantro. If using a pre-shredded coleslaw mix, measure out about 3 cups.
5️⃣ Assemble the noodle bowl: In a large serving bowl, combine the cold spaghetti noodles, coleslaw mix, bell peppers, and onions. Add the sliced chicken on top. Pour the peanut sauce over everything, then toss until all the ingredients are well-coated in the creamy dressing.
6️⃣ Finish and garnish: Divide the noodle mixture into bowls. Sprinkle each serving with fresh cilantro and a generous handful of crushed peanuts for crunch. Serve immediately or refrigerate for up to 4 days. This dish is perfect for cold lunches or easy meal prep dinners.
❓FAQ
Each serving contains a high amount of protein thanks to the chicken, peanut butter, and high-protein pasta. Exact numbers will vary depending on the exact ingredients you use.
If the sauce is too thick, add 1 tablespoon of warm water at a time while whisking until it’s pourable. The sauce should coat the noodles without clumping.
Let it sit at room temperature for 15–20 minutes to soften. Then toss gently with a splash of warm water or a bit of extra peanut sauce to loosen everything up and bring back the creamy texture.
Yes, using shredded rotisserie chicken is a great shortcut for this recipe. Just toss it in with the noodles and veggies before adding the sauce.
High-Protein Peanut Chicken Noodle Bowl
Equipment
- Large Pot
- Skillet or grill pan
- mixing bowls
- Whisk
- Tongs
- cutting board
- Knife
Ingredients
- 2 pounds chicken breast
- Salt and pepper to taste
- 14 ounces high-protein spaghetti
- 1 tablespoon sesame oil plus more to toss with noodles
- 2 bell peppers thinly sliced
- 1 red onion small, thinly sliced
- 3 cups coleslaw mix
- 1 small bunch cilantro chopped
- ½ cup crushed peanuts optional
Peanut Sauce
- ¾ cup peanut butter
- ¼ cup soy sauce
- 1½ tablespoons sesame oil
- 2 teaspoons Sriracha adjust to taste
- 3 tablespoons neutral oil such as avocado or olive
- 2 tablespoons lime juice
- 1 tablespoon maple syrup
- 4 to 6 tablespoons warm water as needed to thin
Instructions
- Cook the chicken: Season the chicken breasts with a pinch of salt and pepper. Heat a large skillet over medium heat and drizzle in a little oil. Cook the chicken for 5–6 minutes per side, or until golden brown and fully cooked through (internal temperature should reach 165°F). Remove from heat and let it rest for a few minutes, then slice into thin strips or shred using two forks.
- Boil the noodles: Bring a large pot of salted water to a boil. Add the high-protein spaghetti and cook according to package instructions until al dente (about 8–10 minutes). Drain the noodles. Toss the cooled noodles with a small splash of sesame oil to prevent clumping. Let them cool.
- Make the peanut sauce: In a medium mixing bowl, whisk together peanut butter, soy sauce, sesame oil, Sriracha, neutral oil, lime juice, and maple syrup. Gradually add warm water, 1 tablespoon at a time, until the sauce is smooth and pourable. This will take different amounts of water depending on the creaminess of your peanut butter.
- Prep the vegetables: Thinly slice the bell peppers and onion, then roughly chop the cilantro. If using a pre-shredded coleslaw mix, measure out about 3 cups.
- Assemble the noodle bowl: In a large serving bowl, combine the cold spaghetti noodles, coleslaw mix, bell peppers, and onions. Add the sliced chicken on top. Pour the peanut sauce over everything, then toss until all the ingredients are well-coated in the creamy dressing.
- Finish and garnish: Divide the noodle mixture into bowls. Sprinkle each serving with fresh cilantro and a generous handful of crushed peanuts for crunch. Serve immediately or refrigerate for up to 4 days. This dish is perfect for cold lunches or easy meal prep dinners.
