Leftover chicken and frozen veggies make this whole-grain peanut noodle recipe quick and easy.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • In a 4-quart Dutch oven, cook spaghetti according to package directions, adding vegetables for the last 2 minutes of cooking time; drain.

  • For peanut sauce, in a small saucepan, combine peanut butter, sugar, soy sauce, water, vegetable oil, garlic, and crushed red pepper. Heat until peanut butter is melted and sugar is dissolved, stirring frequently.

  • In a large bowl, combine pasta mixture, peanut sauce, and shredded chicken. Toss well to coat. Serve immediately. If desired, top with chopped peanuts and/or sliced green onion.

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Nutrition Facts

289 calories; protein 21.1g; carbohydrates 29.1g; dietary fiber 4.2g; sugars 6.5g; fat 9.2g; saturated fat 1.7g; cholesterol 53.5mg; vitamin a iu 1212.8IU; vitamin c 4.1mg; folate 12.4mcg; calcium 37.3mg; iron 2mg; magnesium 24.3mg; potassium 175.5mg; sodium 341mg.

Reviews (1)

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Rating: 2 stars
My husband and I love Asian cuisine so I was excited to try this dish. It was pretty disappointing that it tasted like noodles smeared with peanut butter. I thought that the peanut sauce would end up tasting better with all the other ingredients in it but you couldn't even taste them. We took two bites and couldn't even finish it. Read More