Description

Flavorful, creamy, and perfectly textured noodles tossed in a rich peanut sauce with fresh veggies. A versatile dish that can be served hot or cold, perfect for any occasion.

Ingredients

8 oz noodles (spaghetti, soba, or rice noodles)
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tbsp toasted sesame oil
2 tbsp rice vinegar
2 tbsp honey or maple syrup
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1/2 tsp red pepper flakes (optional)
1/2 cup shredded carrots
1/2 cucumber or bell pepper, sliced
2 tbsp chopped scallions
1 tbsp sesame seeds
2 tbsp chopped peanuts

Cook Mode Prevent your screen from going dark

Instructions

Boil salted water and cook noodles to al dente. Drain and rinse under cold water to stop cooking and maintain texture.
In a medium bowl, whisk together peanut butter, soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, garlic, ginger, and red pepper flakes until smooth. Add warm water if necessary to adjust thickness.
In a large mixing bowl, combine noodles, shredded carrots, cucumber or bell pepper, and scallions. Pour sauce over and toss to coat well.
Garnish with sesame seeds and chopped peanuts. Optionally, add more scallions or fresh cilantro for extra color and flavor.

Notes

If you prefer crunchy peanut butter, feel free to use it in place of creamy for added texture.
To make the dish gluten-free, use gluten-free tamari or coconut aminos and gluten-free noodles like rice noodles or wheat-free soba.
These noodles are delicious served both hot and cold, making them perfect for meal prep or a chilled dish in warmer months.