Serves 1
Directions
- 1Boil pasta in salted water.
- 2Reserve ½ cup pasta water before draining.
- 3Whisk garlic, ginger, soy sauce, tahini, peanut butter, vinegar, honey, sesame oil, and chili paste until smooth and glossy.
- 4Toss noodles with about ⅔ of the sauce, adding pasta water as needed to emulsify and coat.
- 5Finish with chopped peanuts, green onions, and a generous sprinkle of sesame seeds.
- 6Spoon a little of the extra sauce over the top.
- 7Serve with roasted chicken and broccoli on the side, or just enjoy the straight up.
Ingredients
- 1 lb spaghetti (or GF noodles / zoodles)
- 4 frozen garlic cubes (or cloves)
- 6 frozen ginger cubes (or fresh grated)
- 0.5 cup soy sauce (or tamari for GF)
- 0.5 cup tahini
- 0.5 cup natural peanut butter
- 0.33 cup rice wine vinegar
- 0.25 cup honey
- 1 tbsp dark sesame oil
- 1 tsp chili paste (Sambal Oelek), to taste
- 0.33 cup reserved pasta water
- Chopped peanuts
- Green onions
- toasted sesame seeds
Equipment
potwhisk
Tips
- Add a splash of reserved pasta water to mellow the garlic and create a glossy sauce that clings to the noodles.
- Serve veggies on the side with extra sauce instead of mixing them into the noodles.
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