Peanut Noodles

Peanut Noodles

345

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

Ingredients

25 m servings 568 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 568 kcal
  • 28%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 70.1g
  • 23%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1352 mg
  • 54%

Based on a 2,000 calorie diet

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Directions

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  1. Cook pasta in a large pot of boiling water until done. Drain.
  2. 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.
  3. Toss noodles with sauce, and serve.
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Reviews

345
  1. 432 Ratings

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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. He...

Phenomenal recipe! I always get tons of compliments when I bring this to potlucks. Because I like to tweak recipes, I added sliced chicken breast, 1 cup of coarse chopped peanuts, chopped green ...

With some tweakng, this is one of my favorite recipes. I double the peanut butter and red pepper flakes, and usually add more water to thin the sauce. Also, I usually saute a bag of frozen veg...

This recipe is -great- as is, but with the following alterations, I think it's perfect. Use light soy sauce instead of regular (much less salty), and scramble 2 eggs along with the scallions. In...

This is an extremely easy sauce to make - smells simply wonderful, I've been using it for years. Go get yourself some ginger-garlic paste from an Indian food store (you'll use it in absolutely ...

I LOVE this recipe!! I made it with chunky peanut butter, which adds crunch--I think it is important to use sesame oil--it adds such great flavor! Was surprised to read others liked it using oth...

I made this recipe for 30. I used, proportionally, four times as much ginger as recommended, and an an almost equal amount of garlic. Instead if crushed red peppers, I sauteed thai chilis with...

Awesome!! I fried some cubed extra firm tofu (thas was already pressed) before I added the dressing ingredients. I,too, reduced the amount of soy sauce by half. It was delicious and 100% VEGAN!!

I enjoyed this recipe quite a bit. However, if I do make this again I think I will reduce the amount of peanut oil...it seemed to be too much making things a little on the greasy side. Also, yo...