Name: Spicy Peanut Chicken Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 tablespoons natural peanut butter; 1 1/2 tablespoon white miso; 2 tablespoons light soy sauce; 1 tablespoon rice vinegar; 1 tablespoon mirin; 1/3 cup warm water; 1 tablespoon neutral oil; 4 green onions (plus more for garnishing); 1 pound ground chicken; 1 tablespoon gochujang; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 2 large garlic cloves; 1 tablespoon brown sugar; 14 ounces Udon noodles; Fresh cucumber slices (fresh cilantro and sesame seeds, to garnish)

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These spicy peanut chicken noodles are thick udon in a creamy miso-peanut sauce, with crispy gochujang chicken spooned alongside. On the table in 25 minutes and so much better than takeout.

If you love a good fakeaway, try my Sesame Ground Chicken Stir Fry or Chicken Yaki Udon next!

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Here I am with another alternative to takeout, which has become my current obsession.

This one's a deliciously fresh bowl with Udon noodles smothered in a flavorful peanut-miso sauce and crispy ground chicken caramelized with a touch of gochujang.

It's really good, and I like to keep the noodles separate from the chicken because I found that if I toss them together, the crust on the chicken dissolves and god knows I love crispy edges on anything!

Oh, and it has 40 grams of protein per serving!

Why you'll love these spicy peanut chicken noodles

I add white miso to the peanut sauce for extra umami and to prevent it from tasting like satay dip loosened with water.
The crispy gochujang chicken stays crispy because it never touches the sauce.
Everything comes together in 25 minutes with no marinating and no oven.

What you'll need

Natural peanut butter - You'll want the runny kind with nothing in it but peanuts and salt. Give the jar a proper stir before you measure.

White miso - It seasons the sauce and adds that delicious savory, fermented depth.

Light soy sauce - I really recommend low-sodium so you can control the seasoning.

Mirin - For a touch of sweetness and gloss. If you don't have any, a splash of dry sherry with a pinch of sugar works great.

Ground chicken - I use ground chicken breast. It's lean, but it crisps beautifully once you leave it alone in the pan.

Gochujang - This Korean fermented chili paste is as savory and sweet as it is hot. One heaped tablespoon will turn the chicken medium hot, but feel free to adjust.

Garlic - It goes in late here, and that's intentional because I like to keep the flavor sharp.

peanut chicken noodles with spring onions

Brown sugar - This is what caramelizes the gochujang into those crisp golden edges.

Udon noodles - They're thick and chewy, which means they carry a heavy peanut sauce without turning gluey.

Pro tip

Spread the ground chicken across the hot pan and then leave it completely alone for three or four minutes before you touch it to achieve a nice crust.

How to make spicy peanut chicken noodles

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Make the peanut sauce first so it's ready and waiting. Add the peanut butter, white miso, soy sauce, rice vinegar and mirin to a small bowl, then pour in the warm water and whisk until it's completely smooth.

peanut chicken noodles making instructions

Heat the oil in a large skillet and cook the green onions for a minute. Add the ground chicken, and cook until no pink remains. Stir in the gochujang, soy sauce and rice vinegar, then add the garlic and brown sugar and keep cooking until the chicken is glossy and the edges have gone crisp.

Meanwhile, cook the udon noodles in boiling water according to the package directions, then drain them well.

Pour the peanut sauce over the noodles and toss until every strand is coated. Divide the noodles between bowls, spoon the chicken alongside, and finish with cucumber, cilantro, the reserved green onions and sesame seeds.

Substitutions and variations

Swap the udon for soba, thick rice noodles or even spaghetti. Just avoid anything too fine, since delicate noodles clump under a sauce this rich.
Ground turkey and ground pork both work here. Pork gives you the crispiest edges of the three.
Turn the heat up by doubling the gochujang or adding a spoonful of chili crisp to the chicken at the very end. To turn it down, halve the gochujang and add a little extra brown sugar.
If you've got gochujang left in the tub and no plans for it, my Creamy Gochujang Pasta is where the rest of mine usually goes.

Recipe tips and notes

Whisk the sauce until it's genuinely smooth before the noodles go anywhere near it. Lumps of peanut butter won't work themselves out later.
Don't crowd the skillet. If your pan is on the small side, brown the chicken in two batches.
Drain the noodles well and toss them with the sauce straight away, while they're still hot.

What to serve with spicy peanut chicken noodles

A Creamy Cucumber Salad on the side
Quick steamed bok choy or broccoli with a drizzle of sesame oil
Edamame with flaky salt
And I really enjoy a mug of jasmine tea with this! It may sound odd, but it kinda resets your palate between the spicy chicken and rich noodles.

Leftovers and storage

Keep the chicken and noodles in separate containers and store for up to 3 days in the fridge.
Reheat the noodles in a skillet over medium heat with a splash of water to loosen the sauce, and crisp the chicken up in a dry pan for a couple of minutes.
The cooked chicken freezes well for up to 2 months. Thaw it overnight in the fridge and refry briefly before serving. I wouldn't freeze the sauced noodles, as they go soft and the sauce splits.

More recipes you'll love

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