Spicy Peanut Noodles

This creamy and delicious Spicy Instant Pot Peanut Noodles recipe has become my weeknight dinner hero, delivering restaurant-quality flavor in just 30 minutes. The combination of tender chicken, whole wheat pasta, and fresh spiralized vegetables creates a balanced meal that satisfies every time.

I first created this recipe during a particularly busy week when I needed something that would provide leftovers for lunches. Now it's become a regular in our rotation, with my family requesting it specifically when they know we have a packed schedule ahead.

Ingredients

• Honey adds just the right touch of sweetness to balance the spice. Look for local raw honey for the best flavor
• Soy sauce creates the savory base of the sauce. Reduced sodium works best here to control saltiness
• Natural peanut butter must be the drippy kind for proper sauce consistency. Check that the only ingredients are peanuts and maybe salt
• Sesame oil provides that authentic nutty Asian flavor. A little goes a long way so quality matters here
• Chili garlic sauce brings the heat. Adjust to your preference but don't skip it entirely
• Boneless skinless chicken thighs stay moist and tender under pressure cooking. Dark meat is more forgiving than breast
• Whole wheat spaghetti adds hearty texture and nutritional benefits. The nuttiness complements the sauce perfectly
• Fresh spiralized vegetables add color, nutrition and crunch without cooking them to mush

Step-by-Step Instructions

Create The Sauce Base

Combine honey, soy sauce, peanut butter, sesame oil and chili garlic sauce directly in the Instant Pot. Whisk until smooth, making sure to break up any peanut butter clumps for even distribution. This creates the foundation for our flavor profile.

Add The Protein

Toss in cubed chicken thighs and mix thoroughly to coat each piece. The chicken will absorb the flavors as it cooks and release juices that enhance the sauce. Make sure pieces are relatively uniform in size for even cooking.

Layer The Pasta

Break the whole wheat spaghetti in half and arrange across the top of the chicken mixture. This prevents clumping and ensures even cooking. Gently press the noodles down after pouring water over them so they're mostly submerged.

Pressure Cook

Secure the lid and set to high pressure for exactly 4 minutes. This precise timing ensures perfectly cooked pasta and tender chicken without making either mushy. Remember to turn the valve to sealing position.

Quick Release And Add Vegetables

Perform a quick pressure release immediately when cooking completes. Stir everything well to incorporate the sauce with the noodles, then add your fresh spiralized zucchini and carrots. The residual heat will slightly soften the vegetables while maintaining their crisp texture.

Rest And Finish

Place the lid back on without turning the Instant Pot on and allow everything to rest for 5 minutes. This important step lets the vegetables warm through and the sauce thicken slightly. Garnish with cilantro and peanuts just before serving for freshness and crunch.

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The chili garlic sauce is truly what makes this dish special for me. I discovered Huy Fong brand years ago at an Asian market and now keep multiple jars in my pantry. It provides heat without overwhelming the dish and has just enough garlic flavor to complement the peanut butter beautifully.

Perfect Pairings

This versatile dish works beautifully on its own, but for a more elaborate meal, consider serving alongside fresh spring rolls or a simple cucumber salad dressed with rice vinegar. The cool crunch provides a refreshing contrast to the warm, spicy noodles. For dinner parties, I arrange everything in a large shallow bowl and place garnishes in small dishes around it, letting guests customize their bowls.

Customization Options

While this recipe is delicious as written, you can easily adapt it to your preferences. Swap chicken thighs for firm tofu cubes to make a vegetarian version. Simply press the tofu well before cutting and follow the same cooking instructions. For a lower carb option, reduce or eliminate the pasta and double the spiralized vegetables. The sauce works beautifully as a vegetable coating on its own.

Storage And Reheating

Once cooled, transfer leftover peanut noodles to airtight containers and refrigerate for up to 4 days. The flavors actually improve overnight as the sauce components meld together. When reheating, add a splash of water or chicken broth if the noodles seem dry, then microwave until steaming hot. A quick stir halfway through reheating helps distribute the heat evenly and revive the sauce consistency.

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Frequently Asked Questions About Recipes

→ Can I use chicken breast instead of thighs?

You can substitute chicken breast, but it may result in overcooked chicken as breast meat is leaner than thighs. If using breast meat, consider reducing the cooking time slightly and be aware the texture may be less tender than with thighs.

→ What alternatives can I use for peanut butter?

Almond butter works well as a direct substitute. Whatever nut butter you choose must be natural and drippy in consistency for proper incorporation into the sauce. Sunflower seed butter could work for those with nut allergies, though it will alter the flavor profile.

→ Can I use different pasta shapes?

While whole wheat spaghetti is recommended, regular pasta should work with the same cooking time. For other pasta shapes or alternative pastas (like gluten-free), use half the cooking time listed on the package plus one minute as a general guideline, though results may vary.

→ How spicy is this dish and can I adjust the heat level?

The spice level comes primarily from the chili garlic sauce. Using the recommended 1 tablespoon provides a moderate kick. You can easily adjust by adding more for extra heat or reducing the amount for a milder flavor. Start with half if you're sensitive to spice.

→ Can I make this dish vegetarian?

Yes, you can omit the chicken and substitute with extra firm tofu (pressed and cubed) or 1-2 cups of cooked chickpeas. You may need to adjust the cooking time down slightly. Consider adding more vegetables like bell peppers or mushrooms for additional texture and flavor.

→ What if I don't have a spiralizer for the vegetables?

If you don't have a spiralizer, you can julienne the carrots and zucchini into thin strips using a sharp knife or use a vegetable peeler to create ribbons. Pre-spiralized vegetables from the grocery store also work well. As a last resort, you can simply dice the vegetables into small pieces.