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Vegetarian Sesame Peanut Ginger Noodles

Ingredients

  • 8 oz dried spaghetti pasta
  • 1/3 cup creamy peanut butter
  • 3 Tbsp Tamari or soy sauce
  • 1 Tbsp honey
  • 1 Tbsp rice vinegar
  • 2 tsp chili garlic sauce
  • 1 tsp sesame oil (optional)
  • 1 Tbsp Olive oil
  • 2 scallions trimmed and chopped with the white and green parts separated
  • 1 garlic clove minced
  • 1 inch fresh ginger knob peeled and minced
  • 1/2 red or orange bell pepper cut into small strips
  • 2 medium carrots trimmed and cut into small matchsticks
  • 3 oz snow peas trimmed (if needed)
  • 1/3 cup water
  • 1 Tbsp chopped cilantro
  • 2 tsp toasted sesame seeds

Instructions

  1. Boil and cook spaghetti pasta according to package directions and drain.

  2. In a small mixing bowl, whisk together the peanut butter, tamari, honey, rice vinegar, chili garlic sauce, and sesame oil (if using) until combined.

  3. In a large skillet, warm the olive oil over medium. Add the white parts of the scallions, garlic, and ginger and saute for 30 seconds or until started to become fragrant.

  4. Add the bell pepper strips, carrots, and snow peas and cook for another 2 to 3 minutes (you want them to still be crunchy).

  5. Add the creamy peanut sauce and the pasta and toss to coat. Drizzle in the water to de-glaze the pan and toss until glossy sauce has formed on all the pasta and vegetables, about 30 seconds.

  6. Remove from heat and transfer to a serving bowl. Top with the green parts of the scallions, cilantro, and toasted sesame seeds. Serve right away.