By Joanne Bruno | May 24, 2012

While peanut butter exists to make some of us personally happy, it unfortunately lands the bad rap of packing an overwhelming amount of calories. How are you supposed to eat it every day when it insists on behaving this way? Thankfully with this noodle salad, you can actually satisfy your peanut butter cravings without going on an all-out calorie binge. These noodles are bulked up with tons of vegetables – bell pepper, bok choy, and edamame so that you get all of the delicious flavor of peanut sauce without quite as many calories. Definitely a win/win lunch or dinner.

Photos: Joanne Bruno

JoanneBruno is a food writer and third year MD/PhD student.  Find more of her delicious ramblings over at her blog: EatsWellWithOthers.

Peanut Noodle Salad Recipe

Servings: 4
Calories: 425 per serving
Prep Time: 15
Cook Time: 10
Total Time: 25


  • 1/2 cup light coconut milk
  • 1/2 cup diced fire-roasted tomatoes
  • 1/4 cup natural peanut butter
  • 3 tbsp soy sauce
  • 1 lime juiced
  • 2 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tbsp honey or agave nectar
  • sriracha , to taste
  • 8 oz whole wheat spaghetti
  • 1 red bell pepper, chopped
  • 4 heads baby bok choy, chopped
  • 2 cups frozen edamame
  • 1/4 cup fresh cilantro, chopped


1. Combine the coconut milk, tomatoes, peanut butter, soy sauce, lime, ginger, garlic, and honey to the bowl of a food processor. Process until smooth. Add sriracha to taste.
2. Set a pot of salted water to boil for the pasta. Cook until al dente. Set aside.
3. While the pasta cooks, spray a large non-stick skillet with cooking spray and heat over medium-high. Add the bell pepper and bok choy to the pan, cooking for about 5 minutes or until crisp-tender. Add the edamame and cook until heated through.
4. Add the spaghetti to the pan and pour the peanut sauce over the spaghetti/vegetable mix, tossing to coat. Serve warm or at room temperature, topped with fresh cilantro.

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