Peanut Noodles

323 Reviews 11 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  Maureen Cram

“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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Ingredients

Adjust Servings

Original recipe yields 2 to 4 servings

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Directions

  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 (323)

Rate This Recipe
SDTERP
306

SDTERP

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.

pipedreamMD
206

pipedreamMD

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 onions (green and white parts both), snow peas, 2 tbsps of sugar instead of 1 tsp, 2 tbsps of minced ginger, and toasted sesame seeds. The flavor really melds well together, and it's even better the next day!

MMURKA
160

MMURKA

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 vegetables--one with broccoli, peppers, water chesnuts, and sugarsnap peas, and toss that in at the end. It is delicious, and even better for lunch the next day.

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 568 cal
  • 28%
  • Fat
  • 24.8 g
  • 38%
  • Carbs
  • 70.1 g
  • 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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