Julia is not a fan of peanuts and still likes this dish with its subtle peanut flavor. It can be served warm or cold and is on the simpler side, so it’s a great recipe for when time is limited or it’s too hot to cook in the kitchen.
STEP ONE – Preparations
- Put a large pot of salted water on high heat.
- Get out a blender or a food processor.
- Get out a large serving bowl, a colander, a medium mixing bowl, a rubber spatula, and tongs.
STEP TWO – Prepare the Noodles
1-pound box of spaghetti
- Bring the water to a boil and add in the spaghetti.
- Cook for however long is instructed on the box.
- When you’re finished cooking, drain and rinse the spaghetti.
- Put the pasta in the large serving bowl, and with a little oil rubbed on your hands, toss the spaghetti by hand so the noodles won’t stick together.
- Set the spaghetti aside while you make the sauce.
STEP THREE – Prepare the Sauce
½ cup of peanut butter (we prefer smooth but chunky works too)
¼ cup of reduced-sodium soy sauce
1 tablespoon of sesame oil
2 tablespoons of rice vinegar
¼ cup of vegetable stock or broth
¼ cup of brown sugar
1 tablespoon of minced garlic
- Add all the ingredients to the blender or food processor and blend until they’re smooth.
- Use a rubber spatula to move the sauce out of the blender and onto the pasta.
- Toss the pasta with the tongs to incorporate the sauce.
- Set aside while you make the toppings.
STEP FOUR – Prepare the Toppings
½ cup of carrots, shredded
½ cup of cabbage, shredded
½ cup of edamame, shelled
2 green onions, sliced
- For warm noodles, put the serving dish in the microwave for 2-3 minutes, toss, and then add the toppings. For cold noodles, go ahead and add the toppings.
- Add the vegetables first. You can either mix them into the noodles or sprinkle them on top.
- Sprinkle the peanuts and sesame seeds on top.
- This dish is especially nice when paired with a large garden salad.
Recommended serving size: ¼ of recipe
Exchanges: 3 starch, 2 fat