Chicken Peanut Soy Noodles
Yields: 4 servings
This easy recipe comes together in 15 minutes! It tastes great hot or cold and is easily adaptable to whatever proteins and produce you currently have in your refrigerator.
  • 2 tbsp (32g) creamy peanut butter
  • 2 tbsp (30mL) low-sodium soy sauce
  • 1 medium (130g) red bell pepper, thinly sliced
  • 2 c (170g) snap peas, sliced
  • 12 oz cooked cubed chicken breast
  • 2 (8oz) packages shirataki spaghetti noodles, drained and rinsed
  1. In a small bowl, stir together the peanut butter and soy sauce until smooth.
  2. In a large pan coated with nonstick cooking spray, cook the bell pepper and snap peas over medium-low heat for 3-4 minutes, or until the peppers turn dull red. Add the chicken, and cook another 1 minute, or until warmed through. Add the shirataki noodles, and cook for 1-2 minutes. Add the peanut butter sauce, and stir until all of the noodles are coated. Serve hot or cold.
Notes: These were the shirataki noodles I used.

The peanut flavor in the dish is fairly faint. If you prefer a stronger peanut butter taste, double the sauce. The sauce will be very thin if the dish is served hot, but the sauce will thicken if the dish is served cold.

If you don’t have leftover cooked chicken, sauté 1 pound of chopped chicken breast after cooking the vegetables.

Use whatever proteins and produce you have in your fridge!

For a gluten-free version, use gluten-free soy sauce.

{gluten-free, clean eating, low fat, low calorie, low carb, high protein}
Recipe by Amy's Healthy Baking at