Low FODMAP Peanut Chicken Stir Fry Noodles: Quick, Creamy & Satisfying 

Perfect for a quick weeknight dinner, Peanut Chicken Stir Fry Noodles deliver a creamy, savory sauce, crisp-tender veggies, and satisfying protein in one pan. The flavors are bold and balanced, and the recipe is designed to be Low FODMAP-friendly, so you can enjoy takeout vibes at home without the usual triggers.

Why You’ll Love This Recipe

• Takeout flavor at home:Creamy peanut sauce, chewy noodles, and crisp veggies give you that restaurant-style bowl without the triggering ingredients.

• Weeknight fast: Prep while the water boils. Everything cooks hot and quickly in one pan for minimal dishes.

• Balanced and satisfying:Lean chicken brings protein, peanuts add healthy fats, and colorful vegetables add fiber and crunch.

• Great leftovers:Saucy noodles reheat well with a splash of water, which makes lunch the next day easy!

Substitutions & Variations (Low FODMAP–friendly)

• For noodles, choose rice noodles or gluten-free udon, or opt for lighter options likezucchini noodles or shirataki, keeping portions to your usual tolerance.

• For protein swaps, use shrimp or firm/extra-firm tofu(well-drained and pressed) in the same method, both of which are Low FODMAP proteins.

• For vegetables, rotate in bok choy, zucchini coins, mung bean sprouts, or green beans, aiming for typical portions you tolerate well.

• For heat, add a pinch of red pepper flakes or plain chili oil(no garlic solids) at the table if the spice sits well with you.

Tips For the Best Peanut Chicken Noodles

• Slice the chickenthinlyand across the grainso it cooks quickly and stays tender.

• Choose a smooth, natural peanut butter made from just peanuts, no added sugar! 

• Reserve a few tablespoons of the noodle cooking water. Its starch helps the peanut sauce turn glossy and cling to noodles without thinning flavor.

• If the sauce needs a lift, add a little limezestor an extra squeeze of limeinstead of sweeteners to keep it Low FODMAP and bright.

Serving suggestions

• Set out lime wedges, chopped peanuts, sesame seeds, cilantro, and sliced green tops of scallionsso everyone can finish their bowl to taste.

• Add a side of Asian oyster mushroom saladfor a bright, Low FODMAP crunch.

• Pair with crispy tofu lettuce wraps for a fresh, protein-packed bite.

• A light citrus saladmakes a fresh, palate-cleansing dessert that pairs well with the savory peanut sauce.

Low FODMAP Peanut Chicken Stir Fry Noodles

PrintShare

Creamy, savory, and weeknight-fast, these Peanut Chicken Stir Fry Noodles deliver takeout flavor with tender chicken, colorful veggies, and a silky peanut sauce. Made Low FODMAP with gluten-free noodles and natural peanut butter, it’s a gentle, satisfying bowl the whole family will love.

Servings: 4 Prep: 10 minsCook: 20 minsTotal: 30 mins

Ingredients

Sauce

¼ cup natural peanut butter

4 tbsp soy sauce

1 tbsp lime juice

4 tsp rice vinegar

2 tsp freshly grated ginger

2 tbsp sesame oil

4 tbsp warm water

Stir Fry

8 oz gluten-free udon or rice noodles

2 tsp olive oil

1 lb. chicken breasts, thinly sliced

2 cups broccoli florets

2 tbsp water

1 red bell pepper, thin slices

¼ cup shredded carrots

Salt and pepper, to taste

Peanuts, to garnish

Chopped cilantro, to garnish

Instructions

1

In a bowl, stir peanut butter, soy sauce, lime juice, rice vinegar, ginger, and sesame oil until smooth. Add warm water a tablespoon at a time until smooth and pourable. Taste and adjust salt or acidity.

2

Cook the noodles to just tender per package directions. Drain, rinse briefly to stop cooking, and set aside.

3

Heat a large wok or skillet over medium-high. Add olive oil, then chicken in a single layer. Season lightly with salt. Cook 3 to 4 minutes until just cooked through. Transfer to a plate.

4

In the same pan, add broccoli and 2 tablespoons of water. Stir fry 1 to 2 minutes until bright green. Add bell pepper and carrots and cook 1 to 2 minutes more.

5

Return chicken to the pan. Add noodles and pour in the sauce. Toss over medium heat until glossy and hot, thinning with a splash of warm water as needed.

6

Top with chopped peanuts and cilantro, if using.

Nutrition Facts

Per serving

Calories
498

Fat
21.6g

Carbs
40.0g

Protein
34.0g

Fiber
4.0g

Sodium
738.0mg

Sugars
3.6g

Sat. Fat
2.0g

Notes

Make sure to use natural peanut butter with no added sugar for the best texture and Low FODMAP fit. 

Keep noodles slightly al dente so they hold up when tossed with the sauce.

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a tablespoon of water to loosen the sauce.