Peanut + Noodles + Easy = Win!


Last night was a long night of shopping (see the nice new white bowl?), so I didn’t even get home until 7, when I started marinating chicken for some kung pao for dinner. As something to put with it, I decided to try’s warm peanut and sesame noodles. Since it was 9pm, I loved the fact that these were easy. How easy? This easy:

Set a pot of water boiling to cook (for 2) half a box of whole wheat thin spaghetti noodles. Put those noodles in whenever the water reaches a rolling boil, and follow the box instructions for cooking. Then take 3 cloves of garlic and fry them up in some canola oil in a skillet.


Add in sesame oil, soy sauce, honey, rice wine vinegar, sriracha, creamy peanut butter, and some boiling water. Cook, stirring constantly, until the sauce is thick, creamy, and hot.


Toss with spaghetti noodles when they’re done, and top with crushed red pepper. (You can add scallions as well if you like. The original recipe does, I don’t).



Peanut + Noodles + Easy = Win!

Adapted from
Course Entree
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Cooking Madly


  • 2 tablespoons canola oil
  • 3 garlic cloves minced
  • 1 teaspoon dark sesame oil
  • 4 teaspoons soy sauce
  • 2 teaspoon honey
  • 4 tablespoons rice wine vinegar
  • 1 tbsp sriracha or garlic chili paste to taste
  • 6 tablespoons creamy peanut butter
  • 1/2 cup boiling water
  • 6 ounces thin whole-wheat spaghetti
  • 1/2 teaspoon crushed red pepper


  1. Heat canola oil in a skillet over low heat. Add minced garlic; cook just until fragrant, being sure not to brown.
  2. Add dark sesame oil, soy sauce, honey, rice wine vinegar, creamy peanut butter, and boiling water, stirring constantly until thick, smooth, and hot.
  3. Cook spaghetti according to the package directions. Toss pasta and sauce together; top with crushed red pepper. Serve immediately.


Comments on this entry are closed.

Next post:

Previous post: