I don’t know about you, but when that takeout craving hits, it’s downright insatiable. Peanut Noodles are high on that craving list – they’re a little sweet, salty, creamy, and so rich. Naturally, I had to figure out a way to make them lighter so that I could could get them into my regular meal rotation, without the splurge. These Healthy Peanut Noodles are SO good. They hit the spot, satisfy the craving, and they’re WW friendly, made lighter with a few healthy swaps.
A healthier peanut sauce
What makes peanut noodles? The sauce, duh. Normally, it’s made with creamy peanut butter, lots of oil, etc etc. Makes it taste great, but also makes it super high in fat and not WW friendly. I sought to create a healthier peanut sauce, and it is GOOD. Not only is it good on these noodles, but I like to keep some in the fridge for wraps, salads, to dip veggies, etc.
The peanut sauce consists of:
- rice wine vinegar (seasoned)
- reduced sodium soy sauce (or sub coconut aminos)
- PB2 or other powdered peanut butter (or use half the amount regular PB)
- garlic and ginger, grated (fresh not powdered)
- sriracha for a little kick
- sesame seeds and scallions to garnish
Making Healthy Peanut Noodles
These healthy peanut noodles are quick and simple to make – in the time it takes you to order order delivery, you could have this on the table. I like to make a big batch of this, because it’s delicious hot or cold, so it makes for an easy lunch that you can reheat (or not!).
To make these noodles, you’ll need:
- Rice noodles as the base – any size/shape you like is fine (super fine vs. thicker etc)
- Chicken (or shrimp, pork, tofu- whatever protein you like)
- Broccoli slaw
- Bean sprouts
- Peanut sauce (from above)
Cook noodles fully and set aside. You’ll cut and season your chicken and cook it over medium heat in a pan with salt, pepper, and a bit of garlic/ginger powder. Once almost fully cooked (5-7 min), add the broccoli slaw and cook for another 3 or so minutes, until soft. Add cooked noodles, bean sprouts, and peanut sauce. Toss to coast and serve immediately. Garnish with chopped scallion and sesame seeds and enjoy! You can give them a squeeze of lime juice as well for a little acidity if desired.
I keep leftovers in the fridge for up to 4 days, and you can reheat them or enjoy them cold (like a cold peanut noodle).
Healthy Peanut Noodles
- Mixing Bowl
- Large Skillet
- Medium Pot
- 1 lb Chicken
- Salt + Pepper
- 1/2 tsp Garlic/Ginger Powder
- 7 oz Rice Noodles about half the package
- 3 cups Broccoli Slaw
- 1 cup Bean Sprouts
- 6 Tbsp. Seasoned Rice Wine Vinegar if not seasoned, add teaspoon of agave
- 1 Tsp. Agave Nectar
- 1 Tbsp. Reduced Sodium Soy Sauce or coconut aminos
- 4 Tbsp. Powdered Peanut Butter
- 2 Tbsp. Ginger Root Grated
- 4 Garlic Cloves Minced
- 1 Tsp. Sriracha Optional
- Green onion chopped, for garnish
- 1/2 Tsp. Sesame Seeds
- Cook noodles according to package instructions and set aside.
- Cut chicken into small chunks (about 1 inch) and toss with salt, pepper, garlic, ginger powder. Cook on medium heat for 5-7 minutes, until almost cooked through.
- Add broccoli slaw and cook for ~3 min, until soft.
- Add cooked noodles, bean sprouts. Add sauce and toss to coat.
- Serve immediately. Garnish with chopped scallions and sesame seeds. Optional: add a squeeze of lime for some acidity!