Even non-peanut lovers will enjoy this Asian noodle dish with its subtle peanut flavor and complementary vegetable toppings. Served warm or cold and simple to prepare, it’s an ideal recipe for when you’re short on time and need something quick and satisfying to put on the table.
STEP ONE – Preparations
- Get out a large pot, a colander, and a large serving bowl.
- Get out a blender or a food processor.
STEP TWO – Cook the Noodles
¾ pound uncooked spaghetti
- Fill the large pot with water, add a shake of salt, and bring to a boil.
- Add the spaghetti and cook for as long as directed.
- Drain in the colander and rinse briefly under cold water.
- Toss with a little sesame oil and set aside in the serving bowl.
STEP THREE – Make the Sauce
⅓ cup smooth peanut butter
¼ cup reduced-sodium soy sauce
¼ cup vegetable broth
¼ cup brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 tablespoon minced garlic
¼ teaspoon fresh grated ginger
- In the blender or food processor, blend the peanut butter, soy sauce, broth, sugar, oil, vinegar, lime juice, garlic, and ginger until smooth.
- Pour the sauce over the spaghetti and toss with tongs to incorporate.
STEP FOUR – Assemble the Toppings
¼ cup shredded carrots
¼ cup shelled edamame
2 sliced green onions
2 tablespoons peanuts
1 tablespoon sesame seeds
- For warm noodles, microwave the dish for 2-3 minutes, toss, and add the vegetables.
- For cold noodles, add the vegetables immediately.
- Sprinkle with the peanuts and sesame seeds.
Recommended Serving Size: ¼ of recipe
Exchanges: 3 starch, 1 protein, 2 fat