NO YOLKS® Asian Vegetables and Chicken in a Spicy Peanut Sauce

NO YOLKS® Asian Vegetables and Chicken in a Spicy Peanut Sauce

NO YOLKS(R)

"Classic Asian flavors come together for a sweet and spicy family meal made with NO YOLKS® Noodles that are always smooth, firm and delicious."
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Ingredients

20 m servings 552 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 56.8g
  • 18%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1262 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Prepare noodles according to package directions.
  2. Combine vinegar, peanut butter, honey, sriracha sauce and soy sauce in a bowl. Stir well and set aside. Heat oil in large skillet over medium heat. Add chicken and stir-fry until cooked through and no longer pink. Add vegetables and stir-fry 2 minutes, or until vegetables are heated through. Stir in cooked noodles, sesame oil and reserved peanut butter sauce. Cook over low heat for 1 to 2 minutes, stirring occasionally to blend flavors. Serve hot or warm topped with cilantro.

Footnotes

  • Note: Mild rice vinegar and sriracha sauce, a hot, spicy, sweet sauce, are available in the Asian section of the supermarket.

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Reviews

Read all reviews 14
  1. 20 Ratings

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Most helpful positive review

I really liked this recipe. I used No Yolk wheat noodles because I could not find No Yolk Kluski noodles in my area. In stead of using sesame oil because I did not have any, I used olive oil and...

Most helpful critical review

Tasted OK, but a bit too much like Peanut Butter. Even my kids who LOVE Peanut Butter thought so. Maybe a little lighter version would be 1 TBLP Peanut Butter and 1/4 cup of fresh peanuts sautee...

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Least positive
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I really liked this recipe. I used No Yolk wheat noodles because I could not find No Yolk Kluski noodles in my area. In stead of using sesame oil because I did not have any, I used olive oil and...

Really good recipe! I followed the recipe exactly, except I subbed almond butter for peanut butter. Tasty, and on the edge of being too spicy, it made a wonderful lunch. I tried mine with a s...

Absolutely delicious! I had to use regular No Yolks because I couldn't find Kluski noodles anywhere, but it was still delicious. I used fresh veggies and a little sambal Olek for extra heat. Som...

Absolutely loved! I made a few minor changes- we couldn't find sesame oil so we used toasted sesame seeds instead. Also- based on a previous review I used a little bit less peanut butter than wh...

This was delicious! I doubled the sauce and added approx. 1/2 tsp of cornstarch (I also added the sesame oil directly to this mixture)...I then added the sauce to 3 sliced chicken breasts after...

Added garlic and ginger. Used thick rice noodles in place of the No Yolks. Very enjoyable. Thanks for sharing!

I loved it ! Unfortunately I could not find kluski noodles anywhere so I used regular NoYolks but it didn't matter turned out perfect . flavor was amazing. I will definitely be making this agai...

This was soooo good. Himself and I really enjoyed it. We don't care for cilantro so I used minced parsley. That was the only change I made. Thanks Quilterkay 11/13/2014

First time making Asian food with noodles. I doubled the veggies by adding more water chestnuts, mini corn, bamboo shoots, and broccoli. I also added some garlic, additional siracha and cut do...