Description
A comforting and creamy dish featuring rich peanut sauce and fresh ingredients, perfect for busy weeknights and gatherings.
Ingredients
Scale
- 8 ounces dry spaghetti
- 2 scallions (diced, green and white parts separated)
- 2 tablespoons sesame oil
- 1 clove garlic (minced)
- 1 teaspoon minced fresh ginger
- 1/4 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 1/4 cup hot water
- 1 tablespoon rice vinegar
- 2 teaspoons sriracha
- 2 teaspoons brown sugar
- 1/2 small carrot (peeled and sliced into matchsticks)
- Chopped peanuts (for garnish)
Instructions
- Bring a large pot of salted water to a rolling boil. Add your spaghetti and cook according to package directions until al dente, about 8-10 minutes. Reserve 1/3 cup of pasta water before draining.
- In a small nonstick skillet over medium-low heat, pour in sesame oil and add most of the scallion whites. Sauté until tender, about 2 minutes, then stir in minced ginger and minced garlic, cooking just until fragrant, about 20 seconds.
- Add peanut butter, soy sauce, hot water, rice vinegar, sriracha, brown sugar, and scallion greens to the skillet. Stir until well combined and creamy.
- Toss the drained noodles with the sliced carrot and peanut sauce, mixing until every noodle is coated. If the noodles seem too dry, add small amounts of the reserved pasta water until reaching desired consistency.
- Serve immediately, garnishing with chopped peanuts and reserved scallion whites.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can prepare the sauce ahead of time and refrigerate it.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
Keywords: peanut noodles, creamy noodles, easy recipes, comfort food, Asian cuisine
