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Peanut Noodles with Vegetables        



photo (10)
  • 1 tbsp oil (olive, grapeseed, vegetable or coconut oil)
  • 2 garlic cloves, diced, separated
  • 1/2 inch fresh ginger, peeled and chopped
  • 1 cup snap peas, sliced into strips
  • 1 medium zucchini, diced (I used 5 baby zucchini)
  • 1 baby bok choy, chopped
  • 1/2 cup edamame
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 cup dry pasta (spaghetti, rotini, or penne)
  • 2 tbsp natural peanut butter
  • 1 tsp sesame oil
  • 2 tsp low sodium soy sauce
  • 3 tbsp low sodium chicken broth
  • 1/2 tsp fish sauce
  • 1 tsp chopped, unsalted peanuts
  • 1/4 cup chopped cilantro
  • 2 scallions, chopped




  1. Cook the pasta according to package directions. Reserve 2-3 tbsp of the cooking water. Drain pasta and set aside.
  2. In a wok or large saute pan, heat oil. Add 1 garlic clove and ginger. Allow to cook for about 1-2 minutes or until fragrant
  3. Add vegetables to pan and saute for several minutes until bok choy is wilted and vegetables are beginning to soften. Season with kosher salt and ground pepper.
  4. While vegetables and pasta are cooking, combine 1 clove garlic, peanut butter, soy sauce, fish sauce, sesame oil and chicken broth in a small bowl. Whisk together until smooth. Add pasta water as needed to reach a honey-like consistency.
  5. Add pasta and peanut sauce to pan. Stir to evenly coat vegetables and pasta with the sauce.Top with fresh cilantro, chopped peanuts and scallions.


Green beans, asparagus and/or spinach could be substituted for snap peas and bok choy


Serving Suggestions

Serve for a meatless meal or with grilled chicken.

Courtesy of:

Laura Russell, MA, RD, CDE

Nutrition Facts

Servings Per Recipe: 2

Amount Per Serving Calories 460


Total Fat 18 g

Saturated Fat 2.5 g
Polyunsat Fat 2.3 g
Monounsat Fat 6.9 g
Cholesterol .57 mg
Sodium 360 mg
Total Carbohydrate  53 g
Dietary Fiber 5 g

Protein 18g