Spicy Peanut Noodles With Cucumbers and Chicken

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By Aaron Hutcherson

This spicy peanut noodle look with chickenhearted is inspired by the cucumber salads that person been taking implicit societal media. A elemental condiment made from peanut butter, chili crisp and atom vinegar is packed with loads of flavor. Use store-bought rotisserie chickenhearted oregon leftovers to marque this a no-cook recipe.

From unit writer Aaron Hutcherson.

Ingredients

measuring cup

Servings: 4-6 (makes astir 9 cups)

One (8-ounce) bundle dried atom vermicelli noodles
1 ample English cucumber (1 pound), chopped into bite-size pieces
1/2 spoon good salt
1/2 cupful creaseless peanut butter
1/4 cupful chili crisp, positive much to taste
1/4 cupful unseasoned atom vinegar
2 cups (10 ounces) diced cooked chickenhearted (from astir 2 breasts)
Chopped roasted, salted peanuts, for serving

Nutritional Facts

Per serving (1 1/2 cups), based connected 6

Calories
491
Fat
26 g
Saturated Fat
5 g
Carbohydrates
48 g
Sodium
606 mg
Cholesterol
21 mg
Protein
16 g
Fiber
3 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From unit writer Aaron Hutcherson.

Tested by Aaron Hutcherson.

Published September 24, 2024

Updated March 17, 2026