Peanut Noodles

This recipe is from Jen’s Fit Playground and is one of her free recipes. I really love peanut noodles and I really prefer them cold so this was a great option for lunch for the week. I just changed a few things up from her recipe.

Makes 4 servings


  • 8 oz whole wheat spaghetti
  • ¼ cup low-sodium chicken broth
  • 2 tbs lime juice
  • 2 tsp powdered ginger
  • 1.5 Tbsp minced garlic
  • 2 tbs organic chunky peanut butter
  • 1 tsp sesame oil
  • 1 lb boneless chicken breast
  • 4 stalks green onions
  • 1 can sliced water chestnuts
  • 1 large peeled carrot
  • 1 cup broken broccoli
  • 1/2 cup frozen peas
  • 1 tbs worcestershire sauce
  • 3 tsp Bragg’s Amino Acid’s or soy sauce


  1. Cook pasta according to package instructions.
  2. Heat large skillet over medium. Add oil. Cube chicken and saute in oil for 3-5 minutes until nearly cooked through. Be sure to stir so all sides are coated.
  3. Slice onions, grate carrots, and chop broccoli.
  4. Add ginger, garlic, carrots, water chestnuts and peas (not the green onions) to the pan and stir. Heat through for a couple of minutes. Add chicken broth, lime juice, worcestershire sauce, soy sauce and peanut butter and stir til combined.
  5. Add in cooked pasta. Coat lightly, cover, reduce heat to low and allow to simmer for another 5-10 minutes until ready to serve.
  6. Top with sliced green onions
  7. Either serve right away or put into 4 individual contains and put in the fridge for lunch.


  • Calories 292
  • Total Fat 7.52g
  • Sodium 309.69mg
  • Total Carbohydrate 25.4g
  • Sugars 2.22g
  • Protein 32.21g

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