Julia isn’t a fan of peanuts and still enjoys 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 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 the spaghetti in the colander, rinse briefly under cold water, and place in the large serving bowl.
- Toss by hand with a little sesame oil so the spaghetti won’t stick and set aside.
STEP THREE – Make the Sauce
⅓ cup smooth peanut butter
¼ cup reduced-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons lime juice
¼ cup vegetable stock
¼ cup brown sugar
1 tablespoon minced garlic
¼ teaspoon fresh grated ginger
- In the blender or food processor, blend the peanut butter, soy sauce, oil, vinegar, lime juice, broth, sugar, 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
¼ cup peanuts
1 tablespoon sesame seeds
- For warm noodles, microwave the dish for 2-3 minutes, toss, and add the toppings.
- For cold noodles, add the toppings right away, starting with the vegetables. You can either mix them in or leave on top.
- Finish with a sprinkle of peanuts and sesame seeds.
Recommended Serving Size: ¼ of recipe
Exchanges: 3 starch, 1 protein, 2 fat