Peanut Noodles with Chicken & Greens

Peanut Noodles with Chicken & Greens is a low-FODMAP and gluten-free dish that’s flavorful and easy to make. Made with spinach and cilantro, it’s delicious and nutritious.

My obsession with peanut butter continues, as well as my obsession with Pinterest. As much as I dislike Pinterest because it’s so addicting, I love it because it is such a source of inspiration. Like these noodles. I’ve come across several peanut sauce recipes on Pinterest and was inspired to adapt them for a low-FODMAP diet. I adapted several and the one I’m sharing with you is my favorite.

Easy Method for Wilting Spinach

A trick I like to use for cooking the spinach when I’m adding it to a pasta dish is to drain the pasta over the spinach. Simply place the spinach in the bottom of a colander and then pour the hot water and pasta over top. This wilts the spinach just enough and then it’s really easy to stir in from there.

One reason I love this dish so much is now much nutrition it has. There’s carbs from the noodles, protein from the chicken, and fat from the peanut butter. And then there’s also those greens: spinach and cilantro are full of nutrients such as folate, potassium, iron, and vitamins A, C, and K. There is also fiber from the brown rice pasta and greens. Another reason I love this dish is because it’s so filling. I enjoy this dish for lunch and it keeps me going all afternoon. But this recipe would be great for dinner too. These Peanut Noodles with Chicken & Greens are definitely as delicious (and nutritious) as they look!

Try these other low-FODMAP Asian inspired recipes from my collection:

• Sesame Chicken
• Egg Roll Bowl
• Chinese Tofu Soup with Bok Choy

Print

Peanut Noodles with Chicken & Greens

Low-FODMAP, Gluten-Free, Dairy-Free

Course Main Course

Keyword chicken, cilantro, peanut butter, spaghetti, spinach

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 2

Ingredients

• 4 oz. Tinkyada Gluten-Free Brown Rice Spaghetti
• 1/2 tablespoon olive oil
• 1 boneless, skinless chicken breast, chopped into 1" pieces (about 8 oz)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons natural creamy peanut butter (I like Smuckers)
• 1/2 tablespoon brown sugar
• 1/2 tablespoon rice vinegar
• 1 teaspoon Gluten-Free Tamari Sauce
• 1/2 teaspoon toasted sesame oil
• 2 cups fresh baby spinach
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons dry-roasted peanuts

Instructions

• Bring a large pot of lightly salted water to a boil, add the spaghetti and boil 2 minutes. Turn heat off and cover pot for 19 minutes. (This is the energy saving instructions for cooking the Tinkyada spaghetti.)
• Meanwhile, heat the olive oil over medium-high heat in a skillet. Season the diced chicken breasts with salt and pepper and add to the skillet. Cook until browned, flip and cook until other side is brown. Remove from skillet and set aside.
• In a small bowl, combine the peanut butter, brown sugar, vinegar, tamari sauce and toasted sesame oil. Stir until smooth.
• Set aside about 1/2 cup of the pasta water. Place the spinach in the bottom of a colander. When the spaghetti is done after 19 minutes of soaking in the covered hot water, drain into the colander over the spinach (this will wilt the spinach). Return spaghetti and spinach to the pot. Stir in the cooked chicken, peanut sauce and cilantro. If peanut sauce is too thick, add the reserved pasta water a little at a time until desired consistency. Serve with peanuts sprinkled on top.

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