Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
For the noodles:
- 8 ounces dried spaghetti, linguine, ramen noodles, or your favorite pasta
- Salt for the pasta water
For the sauce:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 1-2 cloves garlic, minced
- 3-4 tablespoons hot water
For serving (optional):
- Chopped green onions
- Toasted sesame seeds
- Chopped cilantro
- Chopped peanuts
- Sriracha or chili oil
- Lime wedges
Instructions:
1. Cook the noodles:
- Bring a pot of salted water to a boil.Cook the pasta according to package directions until al dente. Drain and set aside.
2. Make the sauce:
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, ginger, red pepper flakes (if using), and garlic.
- Gradually whisk in the hot water, a tablespoon at a time, until the sauce reaches your desired consistency. It should be pourable but still thick enough to coat the noodles.
3. Combine noodles and sauce:
- Add the cooked noodles to the bowl with the sauce. Toss to coat evenly.
4. Serve:
- Divide the noodles among bowls.
- Top with your desired garnishes: green onions, sesame seeds, cilantro, chopped peanuts, sriracha, and lime wedges for a squeeze of fresh flavor.
Tips:
- Customize it: Add sautéed vegetables (broccoli, bell peppers, carrots), cooked chicken, tofu, or shrimp for extra protein.
- Double the sauce: This sauce is great for leftovers. Make a double batch and use it throughout the week as a dressing for salads, a dip for veggies, or a stir-fry sauce.
- Adjust the spice: If you like things spicy, add more red pepper flakes or a drizzle of sriracha.
