Peanut Noodles with chicken & greens (gF, DF, low fodmaps)


Serves 2


  • 4 oz. brown rice spaghetti or quinoa spaghetti (or any spaghetti if you're not gluten-free)
  • 1/2 tablespoon avocado oil (or olive oil)
  • 1 (8 oz) boneless, skinless chicken breast, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons creamy, natural peanut butter (I like JIF or Smuckers natural)
  • 1 tsp coconut sugar
  • 1/2 tablespoon white wine vinegar or rice vinegar
  • 1 TB gluten-free tamari sauce (or coconut aminos)
  • 1/2 teaspoon toasted sesame oil
  • 2 cups fresh baby spinach
  • 1/4 cup fresh cilantro, chopped
  • 3 tablespoons roasted peanuts, chopped


  1. Bring a pot of lightly salted water to a boil, add the spaghetti and cook according to package directions. 
  2. Meanwhile, heat the avocado or 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 and there's no longer pink in the middle. Remove from skillet and set aside.
  3. In a small bowl, combine the peanut butter, coconut sugar, vinegar, coconut aminos or tamari sauce, and toasted sesame oil. Stir until smooth.
  4. Set aside about 1/2 cup of the pasta water. Place the spinach in the bottom of a colander. When the spaghetti is done, drain into the colander over the spinach (this will wilt the spinach).
  5. Return spaghetti and spinach to the pot. Stir in the cooked chicken, peanut sauce and chopped cilantro. If the peanut sauce is too thick, add the reserved pasta water a little at a time until desired consistency. Serve with peanuts and more cilantro sprinkled on top.

{Adapted from}