My darling 16-year-old graciously offered to make spaghetti one night last week when I was late getting home. His version of portion sizes for 3 adults: 2 lbs of noodles. Needless to say, I had to figure out a couple ways to use up the leftovers!
This recipe is great for that because it’s got a different flavor profile (Asian), and it’s very flexible–you can add whatever veggies you have on hand, and it can be served warm or chilled.
Peanut butter noodles
- 1 lb spaghetti
- 3/4c creamy peanut butter
- 1/3c low sodium soy sauce
- 2 tbsp brown sugar
- 3 cloves garlic
- 1 tbsp hot chili oil or 2 tsp red pepper flakes
- 2 tbsp rice wine vinegar
- 1 tsp sesame oil
- 3 green onions chopped
- 1/2c chopped cilantro
- Veggies of your choice: I threw in sauteed napa cabbage, cucumber, shredded carrots. Pea pods, peppers and broccoli are also good!
Chop garlic in food processor. Add remaining dressing ingredients (through sesame oil) and puree until smooth. Cook noodles. Toss noodles in sauce, thinning sauce with pasta water as needed. Add veggies, top with green onions and cilantro. Drizzle with more sesame oil if desired. We serve with chili-garlic sauce for the half of our family that likes spice.