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


  • 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


  1. 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.
  2. Cook the spaghetti in the large pot of boiling water until al dente, 8-10 minutes. Drain well.
  3. Toss the spaghetti with the dressing.
  4. 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.