Asian Noodle-Peanut Salad
- Total Time
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 noodles8 oz
reduced-sodium chicken broth1 cup(s)
smooth reduced fat peanut butter2 Tbsp
soy sauce1 Tbsp
hot pepper sauce½ 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 root2 tsp, fresh, minced
garlic clove(s)2 clove(s), medium, minced
- Cook noodles according to package directions. Drain, transfer to a large bowl and cover with foil to keep warm.
- In a medium bowl, whisk together chicken broth, peanut butter, soy sauce and hot pepper sauce; set aside.
- 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.