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Peanut Noodles

SUBMITTED BY: Maureen Cram PHOTO BY: Michelle S

"A really easy recipe that tastes equally good served hot, warm, or cold. Good for a packed lunch. Fettuccini or spaghetti both work great!"

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Read Reviews (117)

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PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

8 ounces spaghetti
1 bunch green onions, sliced (white parts only)
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root
1/3 cup peanut butter
1/4 cup soy sauce
1/4 cup hot water
1 tablespoon cider vinegar
1 teaspoon white sugar
1/4 teaspoon crushed red pepper flakes

DIRECTIONS

Cook pasta in a large pot of boiling water until done. Drain.
Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
Toss noodles with sauce, and serve.

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REVIEWS

Reviewed on Oct. 1, 2003 by SDTERP

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

SDTERP
Oct. 1, 2003

Great base recipe. As with most people who gave four or five stars, I tinkered with the proportions. That's not a problem with the recipe, just an issue of personal tastes and preferences. Here are the quantities I used: 8 ounces spaghetti 1 bunch green onions, sliced (white parts only) (for the onions, I had access to spring bermuda onions which worked very well) 1 tablespoon sesame oil 1 tablespoon minced fresh ginger root 2 cloves garlic, minced 1/3 + 2 TBS cup peanut butter 1/8 cup soy sauce 1/3 cup hot water 1 tablespoon cider or rice) vinegar 1 teaspoon white sugar 1/4 teaspoon crushed red pepper flakes (I used a couple pinches of cayenne pepper powder) I reduced the amount of soy because 1/4 cup seemed like too much sodium for me. I also tripled the ginger (1 TBS instead of 1 tsp) because I like a good, strong ginger flavor and it really turned out well. I also increased the water from 1/4 to 1/3 cup since I reduced the amount of liquid when I decreased the soy sauce. I also added a couple cloves of minced garlic which I added to the oil/onions with the ginger. As I alluded to before, the sign of a truly good recipe is one that can be easily altered to suit individual preferences! Very happy with this recipe.

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12 users found this review helpful

Great base recipe. As with most people who gave four or five stars, I tinkered with the... MORE

Reviewed on Nov. 26, 2005 by MMURKA

With some tweakng, this is one of my favorite recipes. I double the peanut butter and red... MORE

Reviewed on Sep. 10, 2003 by JEANNETTE777

I made this recipe for 30. I used, proportionally, four times as much ginger as recommended,... MORE

Reviewed on Aug. 15, 2005 by KVA1223

This is an extremely easy sauce to make - smells simply wonderful, I've been using it for... MORE

Reviewed on Aug. 31, 2003 by Simi

My husband LOVED this, add since he needs to gain a few pounds, I will be making it often. ... MORE

Reviewed on Sep. 2, 2006 by pipedreamMD

Phenomenal recipe! I always get tons of compliments when I bring this to potlucks. Because I... MORE

Reviewed on Nov. 23, 2004 by MILESOFSMILES79

This recipe is -great- as is, but with the following alterations, I think it's perfect. Use... MORE

Reviewed on Aug. 31, 2003 by ELINORCLEO

I LOVE this recipe!! I made it with chunky peanut butter, which adds crunch--I think it is... MORE

Reviewed on Oct. 1, 2003 by MIAELAINE

I originally made this for kids school lunches. I doubled the recipe so we could have it for... MORE

Reviewed on Sep. 4, 2002 by MEGAN745

I enjoyed this recipe quite a bit. However, if I do make this again I think I will reduce the... MORE

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