Peanut Noodles
Slurpable noodles dressed in a creamy, gingery peanut sauce with crunchy carrots, ready before the water even feels like it boiled.
Ingredients (serves 4)
- 12 oz spaghetti
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 2 cloves garlic
- 1 inch ginger
- 2 carrots
- 3 scallions
- 1 tsp sriracha
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Boil the spaghetti in salted water until al dente, about 10 minutes. Reserve 1 cup pasta water and drain.
- 2
Meanwhile, whisk the peanut butter, soy sauce, rice vinegar, sesame oil, brown sugar, sriracha, grated garlic, and grated ginger until smooth.
- 3
Shred the carrots and slice the scallions.
- 4
Thin the sauce with hot pasta water, a splash at a time, until it is pourable like heavy cream.
- 5
Toss the noodles with the sauce and carrots until every strand is coated, loosening with more pasta water as needed.
- 6
Top with scallions and serve warm, or chill for an excellent cold lunch tomorrow.
