This Asian-inspired cold noodle salad with peanut butter, snow pea pods, chicken, and bell pepper is easy to make ahead and pack for lunch. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a medium bowl stir together powdered peanut butter and the water. Stir in coconut milk, lime juice, soy sauce, and sriracha sauce until smooth. Add cooked spaghetti, snow pea pods, chicken, red pepper, and cilantro; toss to coat. Transfer to a storage container; sprinkle with green onion. Place peanuts in a small storage container. Cover and chill overnight.

  • Just before serving, sprinkle salad with peanuts.


Tip: You can substitute 2 Tbsp. whipped peanut butter for the powdered peanut butter and reduce the water to 1 Tbsp.

Make Ahead Tip: To tote, prepare through Step 1. Pack containers in an insulated bag with ice packs. Sprinkle peanuts on salad just before serving.

Nutrition Facts

388 calories; total fat 12.4g 19% DV; saturated fat 3.4g; cholesterol 48mg 16% DV; sodium 588mg 24% DV; potassium 388mg 11% DV; carbohydrates 39.1g 13% DV; fiber 8.5g 34% DV; sugar 8g; protein 33.6g 67% DV; exchange other carbs 3; vitamin a iu 1613IU; vitamin c 72mg; folate 38mcg; calcium 32mg; iron 3mg; magnesium 61mg.

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Rating: 4 stars
I made these for my lunches for a whole week. I tripled the ingredients to make enough. The sauce is great! The combination of peanut butter chicken and crunchy pea pods is great! I would definitely made this again! Read More