I love noodles doused in peanut sauce and will eat them any chance that I get. Sometimes it's all noodles, but days like this, I like to add some veggies to the mix. I combine sesame oil, peanut butter, ginger, rice wine vinegar, and a few other ingredients in a blend. I mix until the sauce is creamy and delicious and toss it with spaghetti, sliced bell peppers, carrots, and a generous sprinkle of sesame seeds. Veggie Peanut Noodles are tasty on their own or topped with grilled salmon or chicken. And if you're like me, you will love them so much that you'll keep going back for more because they're so delicious
Ingredients for Veggie Peanut Noodles
Noodles:
1 pound of spaghetti
1 tablespoon sesame oil
6 scallions, sliced
3 carrots, sliced into ribbons using a potato peeler
2 red bell peppers seeded and sliced
Sauce:
3/4 cup smooth peanut butter
2 tablespoons of sesame oil
1/4 + 1 tablespoon cup of low sodium soy sauce
3 tablespoons of rice wine vinegar
1/4 - 1/2 teaspoon of crushed red pepper or Sriracha sauce
1 1/2 tablespoons brown sugar
1 heaping tablespoon of fresh ginger, peeled
1/8 teaspoon Sriracha sauce or crushed red pepper
3/4 cup chicken or vegetable broth
2 cloves of garlic, minced
Time-Saving Tips: The noodles can be cooked earlier in the day, rinsed with cold water, and tossed with sesame oil. Cover with plastic wrap and do not refrigerate. The sauce can also be made ahead of time and left on the counter. Add dressing right before serving.
Let's see what we need.
Let's get cooking!
Add the dressing ingredient to a blender and mix until creamy. Transfer the dressing to a bowl and set aside.
Now is a good time to prepare the vegetables.
Cook the spaghetti according to directions on the package. Then drain it and transfer to a large bowl and toss with one tablespoon of sesame oil.
Add the vegetables to the spaghetti and combine them. Toss the noodles with enough dressing to coat the noodles; add the sesame seeds. You might have a little leftover dressing.
They're ready! Veggie Peanut Noodles are so full of peanutty flavor and yummy vegetables that I can't get enough. I particularly love serving these with anything grilled, and leftovers for lunch the next day are so good.
Enjoy!
Veggie Peanut Noodles
Noodles:
1 pound of spaghetti
1 tablespoon sesame oil
6 scallions, sliced
3 carrots, sliced into ribbons using a potato peeler
2 red bell peppers seeded and sliced
Sauce:
3/4 cup smooth peanut butter
2 tablespoons of sesame oil
1/4 + 1 tablespoon cup of low sodium soy sauce
3 tablespoons of rice wine vinegar
1/4 - 1/2 teaspoon of crushed red pepper or Sriracha sauce
1 1/2 tablespoons brown sugar
1 heaping tablespoon of fresh ginger, peeled
1/8 teaspoon Sriracha sauce or crushed red pepper
3/4 cup chicken or vegetable broth
2 cloves of garlic, minced
Add the dressing ingredient to a blender and mix until creamy. Transfer the dressing to a bowl and set aside.
Now is a good time to prepare the vegetables.
Cook the spaghetti according to directions on the package. Then drain it and transfer to a large bowl and toss with one tablespoon of sesame oil.
Add the vegetables to the spaghetti and combine them. Toss the noodles with enough dressing to coat the noodles; add the sesame seeds. You might have a little leftover dressing.
Time-Saving Tips: The noodles can be cooked earlier in the day, rinsed with cold water, and tossed with sesame oil. Cover with plastic wrap and do not refrigerate. The sauce can also be made ahead of time and left on the counter. Add dressing right before serving.