Peanut Sesame Noodles with Chicken and Veggies
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Stir Fry
  • 12 oz whole wheat spaghetti
  • 1 Tbsp toasted sesame oil
  • 2 Tbsp olive oil, divided
  • 1 lb boneless, skinless chicken breasts, cut into thin slices
  • 1 red bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 2 baby bok choy, sliced
  • ½ cup smooth natural peanut butter
  • ⅓ cup low-sodium soy sauce
  • ⅓ cup packed brown sugar
  • 2 Tbsp mirin/sweet Japanese rice wine
  • 1 Tbsp rice vinegar
  • 1 Tbsp oyster sauce
  • 2 tsp ginger paste
  • 4 garlic cloves, minced
  • 1 tsp sriracha
  • ½ tsp black pepper
  • 1 cup hot water
  • 1 cup cilantro, chopped
  • ¼ cup peanuts, chopped
  • 3 green onions, thinly sliced
  1. Bring a large pot of water to a rolling boil. Add pasta and cook until al dente; about 9-10 minutes. Drain and toss with 1 tablespoon sesame oil. Set aside.
  2. In a blender or food processor, pulse the sauce ingredients until well-combined. Alternately, whisk together all of the ingredients in a medium bowl; set aside.
  3. Meanwhile, heat 1 tablespoon olive oil over medium-high heat in a large nonstick skillet or wok. Once hot, add the chicken and cook 6-7 minutes or until cooked through; remove to a plate.
  4. Add the remaining tablespoon of olive oil to the skillet/wok and heat until hot. Add peppers and bok choy and stir fry for an additional 2 minutes or until peppers are slightly tender and bok choy has softened.
  5. Add chicken back to the skillet along with cooked pasta, and sauce; toss until noodles are evenly coated. Garnish with cilantro, peanuts, and green onions.
Recipe slightly adapted from Carlsbad Cravings
Nutrition Information
Serving size: about 2 cups Calories: 584 Fat: 23.2 Carbohydrates: 68.7 Sugar: 20.3 Sodium: 826 Fiber: 8.3 Protein: 29.5 Cholesterol: 37
Recipe by Prevention RD at