Sesame Peanut Noodles
by Rachel Gaewski • featured in How To Eat Vegan On A Budget
Under 30 min
Inspired by avirtualvegan.com
Under 30 min
Ingredients
for 4 servings
-
½ cup peanut butter (120 g) -
3 tablespoons low sodium soy sauce -
2 tablespoons sesame oil -
2 tablespoons rice vinegar -
3 tablespoons water -
2 ½ teaspoons brown sugar - 1 clove garlic
-
½ tablespoon fresh ginger, minced -
8 oz spaghetti, cooked according to package instructions (240 g) -
½ cup shredded carrot (55 g) -
½ cup shredded red cabbage (50 g) -
¾ cup edamame, shelled (115 g) - peanuts, for garnish
- black sesame seeds, for garnish
- scallions, sliced, for garnish
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Preparation
- In a blender, combine the peanut butter, soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, and ginger and blend until smooth.
- In a large bowl, add the spaghetti, carrots, cabbage, and edamame and pour over the peanut sauce. Use tongs to mix well, until sauce is fully incorporated.
- Transfer to bowls and top with peanuts, black sesame seeds, and scallion.
- Enjoy!
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Tips
-
Allie Wineland
If you’re sans blender, melt the peanut butter first and it will be much easier to mix and use as a sauce
2018-06-26T23:23:55Z Helpful (12) -
Greta Zimbauer
My boyfriend and I LOVED this recipe. I used chili sesame oil instead of regular sesame oil to give it a kick of spice. I also only used half the sauce. Tip: Use a bag of coleslaw mix (just the carrots and cabbage of course!) and reheat frozen pre-shelled edamame.
2018-09-14T23:16:04Z Helpful (10) -
gcs
Added some sriracha hot chili sauce to the sauce to add spice. Also added sautéed sliced round onions and baby bok choy to the vegetables. Mixed it all together and voila, amazingly good!
2018-10-09T20:43:53Z Helpful (6) -
Roman Smith
The sauce is a bit lighter than I thought, but it was very tasty and easy to mix and match ingredients, the recipe is forgiving!
2018-07-30T23:20:26Z Helpful (5)
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