Do you ever have trouble estimating the amout of spaghetti noodles to cook? If you find that you’ve cooked too much,do not throw away the leftovers. I have found this recipe to be a tasty dish for leftovers and it is ready in 30 minutes.
Spicy Peanut Noodles
1 pound (16-oz) spaghetti noodles
1/2 cup creamy peanut butter
2 Tablespoons soy sauce
1 Tablespoon brown sugar
1 Tablespoon fresh grated ginger
1 Tablespoon Rice vivegar
1 Tablespoon sesame oil
1/4 teaspoon cayenne pepper
1 garlic clove pressed
3/4 cup hot chicken broth
2 Tablespoon chili sauce
1 medium carrot, shredded
1 Tablespoon toasted sesame seeds (optional)
- In a stock pot, bring enough water to boil over high heat. Add spaghetti noodles and cook according to package instructions. Drain. Return noodles to pot.
- Meanwhile, combine peanut butter, vinegar, soy sauce, brown sugar, ginger, sesame oil, cayenne, garlic and chicken broth in a blender. Blend until well smooth and creamy, about 2 minutes.
- To the sauce, slowly add the chili sauce, blending until your desired taste, adding a Tablespoon at a time. (I mention this step after the sauce is already blended because some people prefer less spicy. Remember to taste as you go, you may find you don’t want it that spicy.) With this amount of chili sauce, I find it doesn’t overpower the taste of the sauce or noodles.
- Pour sauce over noodles in pot. Stir until well coated and sauce is evenly distributed.
- Place noodles in a serving bowl. Top with carrot and sesame seeds. I mixed the carrot in with the noodles shown in picture.
Pantry Items On Hand:
Creamy Peanut Butter
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