Asian Noodle-Peanut Salad

Total Time
30 min
15 min
15 min
A quick renovation of the Asian specialty (chicken broth, not oil, and reduced-fat peanut butter) puts this lower-calorie treat back on the menu!


uncooked soba noodles

8 oz

reduced-sodium chicken broth

1 cup(s)

smooth reduced fat peanut butter

2 Tbsp

soy sauce

1 Tbsp

hot pepper sauce

½ tsp

sweet red pepper(s)

1 medium, cut into 1-inch pieces

uncooked bell pepper(s)

1 item(s), medium, cut into 1-inch pieces

ginger root

2 tsp, fresh, minced

garlic clove(s)

2 medium clove(s), 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.

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