Looking for a gluten-free Peanut Noodles option? Try brown rice noodles instead of whole wheat spaghetti. To cut about 200 calories, replace the spaghetti with a cup of spiralized zucchini (also gluten-free).
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 20 minutes
Serves: 1
Ingredients
- 2 cups shredded green cabbage
- 2 oz. whole wheat spaghetti or (for a gluten-free option) brown rice noodles
- 3 Tbs. Peanut Dressing
- 1½ cups spiralized vegetables (carrots and/or cucumbers)
- ½ cup thinly sliced vegetables (radishes and/or sweet bell peppers)
- 2 oz. cooked shredded chicken, chopped tofu, or crumbled tempeh
- 1 Tbs. roasted peanuts
Instructions
- Bring a large pot of water to a boil. In a small strainer, dip the cabbage into the water to wilt. Remove and immediately rinse under cold running water. Drain well.
- Cook the spaghetti in the large pot of boiling water until al dente, 8-10 minutes. Drain well.
- Toss the spaghetti with the dressing.
- Arrange all the ingredients on a plate or in a shallow bowl. Top the spaghetti with the peanuts.
Nutrition Information
Per serving (entire recipe):
- Calories: 580
- Total fat: 20 g
- Sat fat: 4 g
- Carbs: 72 g
- Fiber: 14 g
- Total sugar: 17 g
- Added sugar: 3 g
- Protein: 36 g
- Sodium: 680 mg
Photo: Kate Sherwood & Jennifer Urban/CSPI.