Bulk Peanut Butter Chicken Noodles
A big, glossy bowl of peanut noodles built for a lean bulk. Chicken loads the protein, the peanut sauce brings the calories the clean way, and it beats takeout in 20 minutes.
You need
- 1 pan or wok
- 1 pot for noodles
Ingredients
For 1 serving
- 180 g (6.3 oz) chicken breast, sliced
- 120 g (4.2 oz) egg noodles, dry
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tsp honey
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tsp sesame or vegetable oil
- 1 handful sliced vegetables (pepper, broccoli or pak choi)
- lime, chili and peanuts to serve
How to cook
Cook the noodles to the pack, then drain, saving a mugful of the noodle water.
Meanwhile heat the oil in a pan and fry the sliced chicken over high heat until golden and cooked through, about 5 minutes.
Cook the chicken in one layer over high heat so it browns rather than stews, which is where the flavor lives.
Add the garlic, ginger and vegetables and stir-fry for 2 minutes until just tender.
Whisk the peanut butter, soy sauce and honey with a splash of the saved noodle water into a loose sauce.
Add the noodles and sauce to the pan and toss for 1 minute, loosening with more noodle water until glossy.
The starchy noodle water is what makes the sauce cling. Add it a splash at a time until the sauce coats every strand.
Finish with lime, chili and a scatter of crushed peanuts, and eat hot.
Why it fits a build muscle goal
- 52g protein from a full chicken breast anchors this as a real lean-bulk meal, not just a carb bomb.
- At 810 kcal the surplus comes cleanly from peanut butter and noodles rather than a pool of oil, so it fuels training without sitting heavy.
- Want it in a prep? Pick your days in Pann and it cooks a few recipes like this in one session, with a box for every meal.
Cooking guides
Pann plans meal prep around the days you pick: one cooking session, a box for every meal with its day and how long it keeps, and the shopping list. Free for 7 days.
