Recipe Image

Peanut Noodles with Chicken and Vegetables

  • 25 m
  • 25 m
Diabetic Living Magazine
“Leftover chicken and frozen veggies make this whole-grain peanut noodle recipe quick and easy.”


    • 6 ounces dried multigrain spaghetti
    • 1 16-ounce package frozen sugar snap stir-fry vegetable blend
    • 3 tablespoons creamy peanut butter
    • 1 tablespoon sugar
    • 2 tablespoons reduced-sodium soy sauce
    • 2 tablespoons water
    • 1 tablespoon vegetable oil
    • 2 cloves garlic, minced
    • ¼ teaspoon crushed red pepper
    • 2 cups Shredded Chicken Master Recipe (see associated recipe)
    • ⅓ cup chopped peanuts and/or sliced green onion (optional) (optional)


  • 1 In a 4-quart Dutch oven, cook spaghetti according to package directions, adding vegetables for the last 2 minutes of cooking time; drain.
  • 2 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.
  • 3 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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