Healthy Peanut Noodles with Chicken

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A friend made the most delicious Asian peanut noodles this weekend. They were creamy, peanutty, wow delicious. However I suspected (and confirmed) they were super high calorie given peanut butter and pasta are not the most diet friendly foods. But I was determined to make a healthy version that I could enjoy more often. I needed a few tricks to lower the calorie count but keep all the great flavor. First I substituted PB2, a powdered low calorie peanut butter, for regular peanut butter. This saved me about 540 calories the whole recipe. Next I used chicken breast instead of chicken thighs which saved around 120 calories. Finally, I reduced the sesame oil in the recipe to just 1 teaspoon instead of the 1/4 cup she had used, this saved another 400 calories. Almost forgot, I added a bunch of extra veggies. The result? Delicious, peanut packed noodles, without all the fat and calories. These noodles are delicious warm and cold and would taste great as a vegetarian dish without the chicken.
The Recipe
Healthy Peanut Noodles with Chicken

Healthy Peanut Noodles with Chicken

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  • 8 oz soba noodles
  • 3/4 lb. boneless and skinless chicken breast, cut into chunks
  • 1 tsp sesame oil
  • 1/2 cup PB2 ( or Better’n Peanut Butter or reduced fat creamy peanut butter)
  • 1/4 cup low sodium soy sauce
  • 1/4 cup warm water
  • 2 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 1 U garlic clove, minced
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1 tbsp. Sriracha
  • 1 U red pepper, chopped
  • 1 1/2 cup broccoli florets, chopped
  • 2 U celery stalks, chopped
  • 1 cup green cabbage, shredded
  • 4 U chopped scallions
  • 1/4 cup cilantro

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Cook the noodles according to package directions. Run under cold water, drain,, and set aside. In the same water, blanch the red pepper, celery, broccoli, and shredded cabbage for 1 minute. Run under cold water, drain, and set aside.


Whisk together the PB2, soy sauce, water, rice wine vinegar, ginger, garlic, honey, lime juice, and Sriracha to create the peanut dressing.


Add sesame oil to a skillet over medium heat. Season the chicken with salt and pepper. Add a touch of cooking spray to the skillet (just to make sure nothing sticks since we aren’t using a lot of oil) and cook the chicken for 3-4 minutes on each side or until cooked through.


Add the noodles, vegetables, and sauce to the skillet with the chicken. Toss everything together and let warm for 2-3 minutes. Top with scallions and cilantro.

Nutritional Facts
Serving Size: 2 cups
Amount Per Serving
Calories 396
Calories from Fat 37
% Daily Value *
Total Fat 4g
Saturated Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 42mg
Sodium 1201mg
Total Carbohydrate 61g
Dietary Fiber 5g
Sugars 9g
Protein 34g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
† We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.
On Healthy Peanut Noodles with Chicken
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January 24, 2022 - 22:04
I made this with a couple of subs and it was pretty good. I used Rice Noodles (because I'm GF), and I marinated the chicken with ginger, garlic, PB2, coconut aminos, siracha, pink salt & black pepper. I'm not a fan of chicken breast, so I try to infuse as much flavor as possible before cooking. This recipe was a hit.
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Stephanie Watson
May 2, 2020 - 18:40
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This was excellent. Great sauce, moist chicken and lots of veggies. It was like having Chinese take out. It is hard getting to the grocery store these days- don't have time for that, so I had to use what I had on hand. I didn't have Soba noodles and they were too expensive on Amazon. So I just use Top Ramen noodles without the flavor packet (probably not as healthy). I used Better n' Peanut Butter and I did use most of the veggies listed like the broccoli and bell pepper, but I threw in a zucchini that needed to be cleared from the fridge. I didn't have celery or cabbage so I left that out. I did make sure I had everything cut up and sauce made before I started the stir fry which is good because it all comes together pretty fast. The most time consuming part is the prep work. It was nice to end up with a well balanced dish that didn't need any sides, but I did air fry some wantons. This was a dish that taste indulgent and comforting without all the heavy calories.
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