Spicy Peanut Noodles with Chicken (or Tofu)

Spicy Peanut Noodles with Chicken (or Tofu) Serves 4. Prep. time: 10-15 min. Cook time: 12 min.

This is a wonderfully flavourful recipe that’s really fast to make on a weeknight. Combined with a Napa salad and a 5oz. glass of white wine, the calories come in at under 540 – for the whole meal! (according to my LoseIt! App when I entered the recipe ingredients). Flavourful recipes that are chock full of vegetables with the right balance of protein to carbohydrates to fats can make trying to lose weight seem less of a punishment. Try this recipe and see if you don’t feel full longer than after eating other meals with the same calories but fewer vegetables. Also use my trick of slightly over-cooking the pasta to make it look bigger! This works well with spelt or whole wheat, but not white pasta, which just gets mushy.


2 boneless, skinless chicken breasts (about a pound), sliced very thinly into strips
OR 1 pound firm or extra-firm tofu, cut into 1″ cubes
125g (1/4 of a 1 pound box) of spelt or whole wheat spaghettini, spaghetti or linguine
1 teaspoon garlic olive oil (or any oil)
1/2 an onion, very thinly sliced
1 garlic clove, finely chopped
1/2 thai red chile, finely sliced
2 Tablespoons chunky natural peanut butter
2 Tablespoons soy sauce
1 teaspoon rice wine vinegar
1 teaspoon PC Umame paste #5 (or substitute with tomato paste)
1 stalk of broccoli, stem peeled and sliced, head cut into florets
4 ounces sugar snap peas
1/2 red bell pepper, thinly sliced
wedge of lime

Method *Note this recipe was made in a 900 Watt microwave oven. Adjust times accordingly.

Put a pot of water to boil, then add the pasta. Salt or not (your preference). Cook about 12 minutes
Put onions, garlic, thai pepper and oil into a 2 quart microwave dish (NOT plastic)
Cook on High for 2 minutes or until onion is translucent, but not browned
Mix in the chicken strips (OR tofu), and arrange in a ring around the outside of the dish
Cover tightly and cook on High for 2 – 3 minutes, or until partially cooked (there should be some pink chicken left)
Add in the peanut butter, soy sauce, vinegar, umame or tomato paste and mix well
Add in the broccoli and peas, mix well, cover again and cook on High for 4 minutes
Add in the red bell pepper, stir very well and drizzle all over with a squeeze of fresh lime juice
Calories per serving: 340

image of ingredients for spicy peanut noodles with chicken

gather all the ingredients you will need


image of garlic with green sprout in the middle

make sure you remove the green sprout from the garlic – it is bitter!


image of onion, garlic, thai pepper

mix the oil, onion, garlic and thai pepper and microwave 2 min


image of vegetables

in the meantime, chop your vegetables



add salt to the pasta cooking water if you wish



add chicken strips (or tofu) to the onion mixture, cover and microwave 3 min





until chicken is partially cooked but there are still pink bits left



then stir in peanut butter, soy sauce, umame or tomato paste and rice wine vinegar



stir in the vegetables and cook a further 4 min



image of spicy peanut noodles with chicken and napa salad

and in less than 1/2 an hour you have a delicious, filling, spicy noodle dish which, when served with napa salad and a 5oz. glass of white wine, becomes a 540 calorie dinner!



2 thoughts on “Spicy Peanut Noodles with Chicken (or Tofu)

  1. Marcie Cunningham

    I made this tonight but altered it a bit (added some fresh ginger and used leftover pork roast instead of chicken) and served it on top of brown sushi rice instead of noodles. Nobody could believe I made this in the microwave!!
    Thanks for this recipe, Alicia!

    1. Alicia Post author

      You’re welcome Marcie!
      I know some people don’t really approve of using microwaves, but hey, if it gets me out of the kitchen faster, I’ll use it!


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