Asian noodle-peanut salad

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! Yet it's substantial enough for a hearty lunch or dinner. You'll also love how quickly and easily this salad comes together; all you need is half an hour to get it on the table. It features savory soba noodles, sautéed sweet peppers, bell peppers, ginger, and garlic, and a quick sauce made with chicken broth, peanut butter, soy sauce, and hot pepper sauce. Toss 'em all together and your delicious dinner salad is ready to go. It doesn't get much easier than that!


Uncooked wheat 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

Red bell pepper

1 medium, cut into 1-inch pieces

Bell pepper

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

Fresh ginger

2 tsp, fresh, minced


2 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.