Peanut Butter Noodles

Serves 1
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Directions

  1. 1Boil pasta in salted water.
  2. 2Boil pasta in salted water.
  3. 3Boil pasta in salted water.
  4. 4Reserve ½ cup pasta water before draining.
  5. 5Reserve ½ cup pasta water before draining.
  6. 6Reserve ½ cup pasta water before draining.
  7. 7Whisk garlic, ginger, soy sauce, tahini, peanut butter, vinegar, honey, sesame oil, and chili paste until smooth and glossy.
  8. 8Whisk garlic, ginger, soy sauce, tahini, peanut butter, vinegar, honey, sesame oil, and chili paste until smooth and glossy.
  9. 9Whisk garlic, ginger, soy sauce, tahini, peanut butter, vinegar, honey, sesame oil, and chili paste until smooth and glossy.
  10. 10Toss noodles with about ⅔ of the sauce, adding pasta water as needed to emulsify and coat.
  11. 11Toss noodles with about ⅔ of the sauce, adding pasta water as needed to emulsify and coat.
  12. 12Toss noodles with about ⅔ of the sauce, adding pasta water as needed to emulsify and coat.
  13. 13Finish with chopped peanuts, green onions, and a generous sprinkle of sesame seeds.
  14. 14Finish with chopped peanuts, green onions, and a generous sprinkle of sesame seeds.
  15. 15Finish with chopped peanuts, green onions, and a generous sprinkle of sesame seeds.
  16. 16Spoon a little of the extra sauce over the top.
  17. 17Spoon a little of the extra sauce over the top.
  18. 18Spoon a little of the extra sauce over the top.
  19. 19Serve with roasted chicken and broccoli on the side, or just enjoy the straight up.
  20. 20Serve with roasted chicken and broccoli on the side, or just enjoy the straight up.
  21. 21Serve with roasted chicken and broccoli on the side, or just enjoy the straight up.

Ingredients

  • 1 lb spaghetti (or GF noodles / zoodles)
  • 1 lb spaghetti (or GF noodles / zoodles)
  • 1 lb spaghetti (or GF noodles / zoodles)
  • 4 frozen garlic cubes (or cloves)
  • 4 frozen garlic cubes (or cloves)
  • 4 frozen garlic cubes (or cloves)
  • 6 frozen ginger cubes (or fresh grated)
  • 6 frozen ginger cubes (or fresh grated)
  • 6 frozen ginger cubes (or fresh grated)
  • 0.5 cup soy sauce (or tamari for GF)
  • 0.5 cup soy sauce (or tamari for GF)
  • 0.5 cup soy sauce (or tamari for GF)
  • 0.5 cup tahini
  • 0.5 cup tahini
  • 0.5 cup tahini
  • 0.5 cup natural peanut butter
  • 0.5 cup natural peanut butter
  • 0.5 cup natural peanut butter
  • 0.33 cup rice wine vinegar
  • 0.33 cup rice wine vinegar
  • 0.33 cup rice wine vinegar
  • 0.25 cup honey
  • 0.25 cup honey
  • 0.25 cup honey
  • 1 tbsp dark sesame oil
  • 1 tbsp dark sesame oil
  • 1 tbsp dark sesame oil
  • 1 tsp chili paste (Sambal Oelek), to taste
  • 1 tsp chili paste (Sambal Oelek), to taste
  • 1 tsp chili paste (Sambal Oelek), to taste
  • 0.33 cup reserved pasta water
  • 0.33 cup reserved pasta water
  • 0.33 cup reserved pasta water
  • Chopped peanuts
  • Chopped peanuts
  • Chopped peanuts
  • Green onions
  • Green onions
  • Green onions
  • toasted sesame seeds
  • toasted sesame seeds
  • 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.