Ingredients Jump to Instructions ↓

  1. 1/4 teaspoon 1 1/3ml Red pepper flakes

  2. 2 teaspoons 10ml Minced fresh ginger

  3. 2 Garlic cloves - minced

  4. 10 Scallions - trimmed

  5. 1 teaspoon 5ml Honey

  6. 1 1/2 tablespoons 22ml Tamari

  7. (or low-sodium soy sauce)

  8. 1 1/2 tablespoons 22ml Vinegar

  9. 1/4 cup 49g / 1.7oz Crunchy peanut butter

  10. 2 tablespoons 30ml Toasted sesame oil

  11. 1/2 lb 227g / 8oz Thin spaghetti or vermicelli

Instructions Jump to Ingredients ↑

  1. Bring large pot of water to a boil. Add 1 tablespoon salt and spaghetti, stirring to prevent sticking. Cook spaghetti until just tender, about 8 minutes. Drain well. Transfer to large bowl. Add 1 tablespoon sesame oil and toss well.

  2. In small bowl, combine peanut butter, vinegar, tamari, honey and 1 tablespoon water and whisk until thickened and smooth. Thin with a little extra water if necessary. Set aside.

  3. Thinly slice 5 scallions. In small saucepan, heat remaining tablespoon sesame oil and stir sliced scallions into oil. Cook over medium heat, stirring occasionally, until softened, 3 minutes. Stir in garlic, ginger and pepper flakes and cook 30 seconds, then remove from heat. Add mixture to spaghetti and toss to coat.

  4. Pour peanut butter mixture over spaghetti and toss to coat. Just before serving, mince remaining scallions. Toss noodles again, transfer to serving bowl and scatter minced scallions over top. Serve warm or at room temperature.

  5. This recipe yields 4 servings.

  6. Per Serving: 250 Cal; 7g Prot; 15g Total Fat (3 Sat. Fat); 23g Carb.; 0mg Chol; 202mg Sod.; 2g Fiber.


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