I am trying to add more healthy elements into my everyday meals. To me healthy means whole wheat and more veggies. So this is one of my attempts at a more healthy asian noodle bowl. I was surprised how delicious it was without my usual 1/2 C. of soy and szechuan and teriyaki sauces that I usually smother a dinner like this in.


  • 1 Small Box of Whole Wheat Spaghetti (cooked al dente)
  • 1 Red Bell Pepper (diced)
  • 1 Jalapeno (diced)
  • 2 Cloves Garlic (minced)
  • 1/2 Yellow Onion (small dice)
  • 1 C. Snow Pea Pods
  • 1 C. Broccoli (Chopped)
  • 1 C. Carrots (julienned)
  • 2 Chicken Breasts (Butterflied then diced into bite size pieces)
  • 1 C. Vegetable Broth
  • 2 T. Lemon Juice
  • 3 T. Soy Sauce
  • 3 T. Hoisin Sauce
  • 4 T. Olive Oil



  1. Add olive oil, garlic and onions to a large pan and cook until translucent.
  2. Add peppers to the pan and cook for a minute or two.
  3. Add chicken to the pan and cook, stirring occasionally.
  4. Cook spaghetti according to package directions.
  5. Strain and add pasta back to pot with veggie broth, lemon juice, soy and hoisin sauce.
  6. In pasta pot add snow pea pods, broccoli and carrots.
  7. Cover and cook over low heat for a few minutes while chicken finishes cooking.
  8. Scrap all of the contents from the chicken pan (juice and all) into your pasta pot.
  9. While still on low heat toss the contents of the pot with some tongs to combine all the ingredients.
  10. Cover and cook for another minute or two.
  11. Serve and enjoy!