High-Protein Peanut Chicken Noodle Bowl
This cold peanut chicken noodle bowl is packed with high-protein ingredients like chicken breast and protein pasta, tossed in a creamy, flavorful peanut sauce. Perfect for meal prep, quick lunches, or an easy weeknight dinner loaded with veggies and texture.
Servings: 6 servings
Calories: 518kcal
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.
Notes
If the noodles clump after refrigeration, let the bowl sit at room temperature for 15–20 minutes, then toss with a splash of warm water or extra peanut sauce to loosen.
You can use rotisserie chicken as a shortcut or swap in rice noodles or soba for a different base. Adjust Sriracha to your spice preference, and feel free to add carrots or cucumbers for extra crunch.
Nutrition
Calories: 518kcal | Carbohydrates: 22g | Protein: 48g | Fat: 27g