Cold Noodle Salad

Cold Noodle Salad

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From: Diabetic Living Magazine

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.

Ingredients 1 serving

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  • 3 tablespoons powdered peanut butter (such as PB2®)
  • 2 tablespoons water
  • 3 tablespoons light coconut milk
  • 1 tablespoon lime juice
  • 2 teaspoons reduced-sodium soy sauce
  • ¼ teaspoon sriracha sauce
  • 1 ounce whole grain spaghetti, broken in half, cooked, drained
  • ½ cup snow pea pods, trimmed and halved crosswise
  • ⅓ cup chopped cooked chicken breast
  • ¼ cup bite-size pieces red sweet pepper
  • 1 teaspoon snipped fresh cilantro
  • 1 tablespoon sliced green onion
  • 1 tablespoon chopped unsalted peanuts

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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 information

  • Serving size: 1¾ cups
  • Per serving: 388 calories; 12 g fat(3 g sat); 9 g fiber; 39 g carbohydrates; 34 g protein; 38 mcg folate; 48 mg cholesterol; 8 g sugars; 1,613 IU vitamin A; 72 mg vitamin C; 32 mg calcium; 3 mg iron; 588 mg sodium; 388 mg potassium
  • Nutrition Bonus: Vitamin C (120% daily value), Vitamin A (32% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 vegetable, 1½ starch, ½ other carb, 4 lean meat, 1 fat

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