Peanut Noodles

Peanut Noodles

*Fresh ginger can be frozen until ready to use. I don't use a lot of ginger so this is a trick I use often.

Ingredients

  • 8 ounces spaghetti
  • 2 tablespoons toasted sesame oil
  • 1 bunch green onions, sliced (white parts only - reserve green parts for garnish)
  • 1 teaspoon minced fresh ginger (see Note)
  • 1/3 cup creamy peanut butter (use crunchy if you want nuts in it)
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup hot water
  • 1 Tablespoon cider vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes

Ingredients

  • 8 ounces spaghetti
  • 2 tablespoons toasted sesame oil
  • 1 bunch green onions, sliced (white parts only - reserve green parts for garnish)
  • 1 teaspoon minced fresh ginger (see Note)
  • ⅓ cup creamy peanut butter (use crunchy if you want nuts in it)
  • ¼ cup low-sodium soy sauce
  • ¼ cup hot water
  • 1 Tablespoon cider vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon crushed red pepper flakes
Read the whole recipe on The Girl Who Ate Everything