Description

These Creamy Peanut Noodles are a quick and easy weeknight meal that’s packed with flavor. They’re made with simple ingredients and come together in just 20 minutes.

Ingredients

Units 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 julienne/matchsticks
Chopped peanuts, for garnish

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Instructions

Cook Pasta: Cook pasta in a large pot of salted boiling water until al dente, according to package directions, reserving ⅓ cup of the pasta water. Drain.
Make Sauce: Set a small nonstick skillet over medium-low heat. Add the sesame oil and most of the scallion whites (reserving some for garnish) and sauté until tender. Add ginger and garlic and cook until fragrant, about 20 seconds. Mix in the peanut butter, soy sauce, water, vinegar, sriracha, brown sugar, and scallion greens. Remove from heat.
Combine and Serve: Toss noodles with the sliced carrot and sauce, adding some of the reserved pasta water only if necessary to loosen it up a bit. Serve immediately garnished with crushed peanuts and some scallions.

Notes

Noodles: You can use any type of noodle you like for this recipe, such as spaghetti, fettuccine, or even ramen noodles.
Peanut Butter: Use creamy peanut butter for the best results.
Spice Level: Adjust the amount of sriracha to your preferred spice level.
Vegetables: Feel free to add other vegetables to this dish, such as broccoli florets, bell peppers, or snow peas.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 Serving
Calories: 500kcal
Sugar: 10g
Sodium: 800mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 5g
Protein: 15g
Cholesterol: 10mg