Cold Peanut Noodles with Chicken

1 Review
  • Prep 45 m
  • Cook 0 m
  • Total 45 m
Servings: 6


  • ½ teaspoon sugar
  • ¾ cup peanut sauce (recipe follows)
  • 1 package (16 ounces) fusilli or rotini pasta
  • 1 red pepper stem removed, seeded, diced
  • 1 tablespoon red pepper sauce
  • 1 tablespoon rice wine vinegar
  • 1½ cups Hidden Valley® Original Ranch® Organic Dressing
  • 1½ cups sugar snap peas or Chinese pea pods, stems removed, sliced into 1-inch pieces
  • 2 cups chopped, cooked chicken
  • 1½ tablespoons low-sodium soy sauce
  • 2 medium carrots peeled, shredded
  • 4 green onions white and green parts, chopped
  • ⅔ cup crunchy peanut butter
  • red pepper flakes


Peanut Sauce

  1. 1. In a food processor, combine the dressing, peanut butter, soy sauce, vinegar, red pepper sauce, and sugar and process until smooth.

Main Dish

  1. 1. In a large bowl, add the pasta, chicken, peas, red pepper, green onion and carrot.
  2. 2. Add the peanut sauce and toss until evenly coated.
  3. 3. Chill covered for 1 hour before serving.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Cold Peanut Noodles with Chicken is rated 3.0 out of 5 by 1.
Rated 3 out of 5 by from No mention of chicken in the recipe This sounds like a lovely recipe but there is no mention of what type of chicken works best in the recipe? What was used in the test kitchen? I did the quick and easy and used the Tyson frozen grilled sliced chicken breasts and I used Angel hair pasta because I love thin noodles. It was really tasty and quick!
Date published: 2017-07-13
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