20-Minute Peanut Noodles
Ingredients
- 8 oz. spaghetti pasta
- ⅓ cup all-natural peanut butter
- 3 tablespoons soy sauce
- 2 garlic cloves minced
- 3 teaspoons sriracha
- 1 tablespoon sesame oil
- 1.5 tablespoons rice vinegar
- 2 teaspoons grated fresh ginger
- 1 tablespoon honey
- ½ cup pasta water
**Toppings:**
- 3 tablespoons salted peanuts chopped
- ¼ cup fresh cilantro chopped
- 4 green onions sliced
- 2 teaspoons sesame seeds
- Fresh squeeze of lime juice
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta for 7-9 minutes or until al dente. Reserve 1 cup of pasta water before draining. Set aside the cooked pasta.
- In the same pot, combine peanut butter, soy sauce, garlic, sriracha, sesame oil, rice vinegar, ginger, honey, and ½ cup pasta water. Whisk until well combined.
- Heat the sauce over low heat until thickened.
- Remove from heat and toss the pasta with the sauce. If too thick, add 1 more tablespoon of pasta water and stir until smooth.
- Top with peanuts, cilantro, green onions, sesame seeds, and a squeeze of lime juice.
- Serve immediately.
Notes
- Any long pasta works well in this recipe.
- Substitute sriracha with garlic chili sauce, gochujang, or chili crisp if needed.
- Rice vinegar can be replaced with white vinegar, white wine vinegar, or apple cider vinegar.
- Consider reserving more pasta water than stated in case extra is needed to adjust the sauce consistency.
- Double the sauce for a saucier dish if desired.