Chinese Chicken And Noodles Recipe


Difficulty LevelEasyCuisine
Main Ingredient


 Boneless skinless chicken breasts1 1⁄2 Pound
 Linguine8 Ounce
 Cream style peanut butter1⁄2 Cup (8 tbs)
 Water1⁄2 Cup (8 tbs)
 Reduced sodium soy sauce3 Tablespoon
 Cider vinegar3 Tablespoon
 Sugar1 Tablespoon
 Vegetable oil1 Tablespoon
 Shredded cabbage/10 ounces coleslaw mix4 Cup (64 tbs)
 Scallions6 , thinly sliced
 Scallion1 , chopped
 Chopped dry roasted peanuts2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2650 Calories from Fat 873

% Daily Value*

Total Fat 105 g162.2%

Saturated Fat 19.5 g97.4%

Trans Fat 0.2 g

Cholesterol 461.3 mg

Sodium 2638 mg109.9%

Total Carbohydrates 206 g68.7%

Dietary Fiber 25.2 g100.7%

Sugars 39.6 g

Protein 227 g454%

Vitamin A 29.3% Vitamin C 217.3%

Calcium 41.3% Iron 94.7%

*Based on a 2000 Calorie diet


Place the chicken in a large saucepan of water and bring to a boil over moderate heat.
Reduce the heat to low and simmer, uncovered, until no longer pink on the inside about 10 minutes.
Meanwhile, cook the linguine according to package directions.
Whirl the peanut butter, water, soy sauce, vinegar, sugar, and oil in a food processor or electric blender at high speed for about 30 seconds or until smooth, then transfer to a large bowl.
Drain the chicken breasts and let cool on paper toweling.
Drain the linguine, rinse well, and add to the bowl with the peanut mixture.
Using your fingers, pull the chicken into long, thin shreds and add to the bowl along with the cabbage and sliced scallions.
Toss well to mix, then sprinkle, if you like, with the chopped scallion and peanuts.