| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt
- 1 pound spaghetti or Chinese egg noodles
- 2 tablespoons toasted sesame oil
- 1 garlic clove, peeled
- 1 (1-inch) piece peeled fresh ginger
- 1/2 cup smooth peanut butter
- 1/4 cup soy sauce
- 2 tablespoons dark brown sugar
- 1 tablespoon rice vinegar
- 3/4 teaspoon crushed red pepper
- 1/4 cup hot water
- 1 Kirby cucumber, halved and sliced
- 1 cup shredded cooked chicken
- 6 scallions (white and green parts), sliced
- 1/4 cup dry-roasted peanuts, chopped
Instructions
- Game Plan: Make the sauce while the noodles cook.
- Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil.
- To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then–with the blender running–slowly pour in the water.
- To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber, chicken, scallions, and peanuts.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 565 |
| Total Fat | 24 g |
| Saturated Fat | 5 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 24 g |
| Cholesterol | 81 mg |
| Sodium | 627 mg |
Reviews
Fantastic and easy. A bit spicy, so cut back on the chili flakes if you’re afraid of the heat.
I found the sauce a little too sweet and I also agree with some of the other people who commented that there didn’t seem to be enough sauce for a pound of noodles. Otherwise very tasty!
I found this to be a little bland. Maybe adding Siracha would help. It was very quick and easy to make so I may play around with the ingredients a little to get the flavor to our liking.
Delicious – perfect blend of flavors. I only adjusted some of the amounts as noted here – for 1 pound of fusili pasta (I used fusili because the sauce holds to it beautifully, I used two large chicken breasts and shredded the chicken and mixed it in with everything, I made 1 1/2 times sauce, two bunches of cut up broccolini (cooked a couple of minutes first – and sprinkled toasted sesame seeds (along with the peanuts, and cukes on top. This is a great, fast recipe.
Super easy!! I did tweak it by adding an addition tablespoon of tahini and mixing half creamy and half crunchy peanut butter….we also ate it hot with cold cucumber carrots pea pods and jalapeño sprinkled on top…awesome!
I thought it was great, the sauce came it very creamy and flavorful, the only ingredient I skipped was the ginger, not a fan of ginger.
I love this recipe…you can add any veggies you want…broccoli, snap peas and it makes for a great quick and easy weeknight meal. Definitely one of my go-to meals.
Outstanding! A great little recipe to keep on hand…
We omitted the cucumbers and added steamed broccoli and it was a hit! We ate it hot, but would be great served cold also. I bookmarked it for those hmmmmmm… what should I make for dinner nights.
AWESOME!! MADE SATE CHICKEN BREASTS TO SERVE ON TOP. OTHER THAN THAT THE ONLY THING I CHANGED WAS THAT I USED CHOW MIEN NOODLES. THE SAUCE WOULD BE GOOD WITH JUST ABOUT ANY NOODLE. REALLY ENJOYED THIS DISH AND IT WAS SO SIMPLE AND QUICK TO MAKE. HAPPY COOKING TO ALL! :
this dish was very different to anything i’ve ever tried and i’m so glad i did! I was DELICIOUS! definitely my favorite peanut butter dish 😀