Photo of Asian Noodle Peanut Salad by WW

Asian Noodle Peanut Salad

Points® value
Total Time
30 min
15 min
15 min
This Asian specialty is often fat-laden. But a quick renovation (chicken broth, not oil, and reduced-fat peanut butter) puts this treat back on the menu!


Uncooked soba noodles

8 oz

Reduced-sodium chicken broth

1 cup(s), fat-free

Smooth reduced fat peanut butter

2 tbsp(s)

Soy sauce

1 tbsp(s)

Hot pepper sauce

½ tsp(s)

Red bell pepper

1 medium, cut into 1-inch pieces

Bell pepper

1 cup(s), cut into 1-inch pieces

Ginger root

2 tsp(s), fresh, minced


2 clove(s), large, minced


  1. Cook noodles according to package directions. Drain, transfer to a large bowl and cover with foil to keep warm.
  2. In a medium bowl, whisk together chicken broth, peanut butter, soy sauce and hot pepper sauce; set aside.
  3. Heat a large, nonstick skillet coated with olive oil cooking spray over medium-high heat. Add peppers, ginger and garlic and sauté for 2 minutes. Add chicken broth mixture and cook to heat through, about 2 minutes. Transfer mixture to noodles and toss to combine. Yields about 1 cup per serving.