Healthy Peanut Noodles with Chicken - Slender Kitchen

Healthy Peanut Noodles with Chicken

Weight Watchers® SmartPoints™
(10 PointsPlus®)

Recipes Content


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.

Prep Time

Healthy Peanut Noodles with Chicken

Prep Time: 
Cook Time: 
Total Time: 


  • 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

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 1 201mg
Total Carbohydrate 61g
Dietary Fiber 5g
Sugars 9g
Protein 34g


  1. 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.
  2. Whisk together the PB2, soy sauce, water, rice wine vinegar, ginger, garlic, honey, lime juice, and Sriracha to create the peanut dressing.
  3. 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.
  4. 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.
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