30 minutes or fewer
Served warm or cold, these noodles make a great side dish with other Asian fare, and they travel well in brown-bag lunches. To freshen noodles the next day or sharpen flavors, toss with a bit more vinegar and/or soy sauce.
- 1/2 lb. thin spaghetti or vermicelli
- 2 Tbs. toasted sesame oil
- 1/4 cup crunchy peanut butter
- 2 Tbs. rice wine vinegar
- 1 1/2 Tbs. low-sodium tamari or soy sauce
- 1 tsp. honey
- 10 scallions, trimmed
- 2 cloves garlic, minced
- 2 tsp. minced fresh ginger
- 1/4 tsp. red pepper flakes
- Bring large pot of water to a boil. Add 1 Tbs. salt and spaghetti, stirring to prevent sticking. Cook spaghetti until just tender, about 8 minutes. Drain well. Transfer to large bowl. Add 1 Tbs. sesame oil and toss well.
- In small bowl, combine peanut butter, vinegar, soy sauce, honey and 1 Tbs. water and whisk until thickened and smooth. Thin with a little extra water if necessary. Set aside.
- Thinly slice 5 scallions. In small saucepan, heat remaining Tbs. sesame oil and stir sliced scallions into oil. Cook over medium heat, stirring occasionally, until softened, 3 minutes. Stir in garlic, ginger and pepper flakes and cook 30 seconds, then remove from heat. Add mixture to spaghetti and toss to coat.
- Pour peanut butter mixture over spaghetti and toss to coat. Just before serving, mince remaining scallions. Toss noodles again, transfer to serving bowl and scatter minced scallions over top. Serve warm or at room temperature.
- Serving Size: Serves 4
- Calories: 250
- Carbohydrate Content: 23 g
- Fat Content: 15 g
- Fiber Content: 2 g
- Protein Content: 7 g
- Saturated Fat Content: 3 g
- Sodium Content: 202 mg