Monday, April 28, 2014

Peanut Noodles

Last week I made a big batch of peanut noodles and enjoyed them for lunch, dinner, and everything in between.  Well, actually just for dinner once and lunch twice.  Next time I need to make a bigger batch ... Because these noodles are so easy to make and so tasty I just couldn't get enough of them! 
The recipe below is modified from my equally tasty sesame noodles, tweaked a bit for my flavor preferences and to make prep a bit easier (we all need that sometimes). 
Peanut Noodles


  • 1/4 cup soy sauce
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon dried pepper flakes
  • 3 tablespoon creamy peanut butter
  • 1 clove garlic
  • 1 teaspoon fresh ginger
  • 3/4 pound spaghetti
  • 1/2 cup shredded carrot
  • 3 scallions, thinly sliced
  • 2 tablespoon sesame seeds (crushed peanuts would be great here too!)


1. Whisk together soy sauce, vinegar, oil, red pepper, peanut butter, garlic, and Ginger.
2. Cook pasta in boiling, salted water until just tender, drain, and rinse in cold water.
3. Toss pasta with dressing, carrots, scallions, and sesame seeds.
These are enjoyed best right after you make them, but if you must refrigerate leftovers for later, let them come back to room temperature before eating.  Enjoy!

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