Szechuan Chicken Noodles
Prep time
Cook time
Total time
Serves: Serves 4
Sauce Ingredients:
  • 3 Tbsp peanut butter (chunky is best)
  • 6 Tbsp Soy Sauce (reduced sodium is fine)
  • 1 Tbsp Rice Wine Vinegar
  • 2 Tbsp red hot pepper oil
  • 1 tsp sugar
  • ¼ cup chopped scallions
  • 2 Tbsp chopped fresh ginger
  • 1 Tbsp minced garlic (although I just run 2-3 cloves through the Garlic Press)
  • 2 Tbsp Sesame Oil
  • salt & pepper
The Rest of the Ingredients:
  • 1 lb linguine, spaghetti or lo mein noodles
  • 1 lb boneless, skinless chicken breasts
  • 2 Tbsp vegetable oil
  • 2 Tbsp Sesame oil
  • Chopped scallions and dry roasted peanuts for garnish
  1. Poach the chicken breasts. Set aside to cool
  2. Cook pasta or noodles according to package directions. Reserve ½ cup of the cooking water, drain and rinse pasta.
  3. Place pasta in a big bowl with 2 Tbsp vegetable oil in the bottom. Add 2 Tbsp Sesame Oil on top and toss very well so that the noodles don’t stick.
  4. Shred chicken on top of the linguine that has been tossed with the oils.
  5. To make the sauce, first mix the peanut butter with 1-2 Tbsp of the soy sauce to “loosen it up” (I find microwaving them together for about 30 seconds helps this process. Add remaining sauce ingredients and mix
  6. 5. Pour entire sauce over noodles and chicken and toss to coat. Add some of the pasta cooking water if needed.
  7. 6. Garnish with chopped scallions and peanuts and enjoy!
I like to add crushed red pepper flakes to the sauce to give this a little bit of a "kick", but be careful not to overdo it!
Recipe by Moms Need To Know ™ at