Ingredients:

  • 8 oz (225g) dried noodles (spaghetti, linguine, ramen, or udon noodles all work well)
  • Water, for boiling
  • 1/4 cup (60ml) creamy peanut butter
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) honey or maple syrup (for a vegan option)
  • 1 tablespoon (15ml) sesame oil
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (or more, to taste)
  • 2-4 tablespoons (30-60ml) hot water, to thin the sauce
  • 2 tablespoons chopped scallions (spring onions) (optional)
  • 1 tablespoon chopped peanuts (optional)
  • Sesame seeds (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until al dente. Drain the noodles in a colander, reserving about 1/4 cup of the cooking water.
  2. While the noodles are cooking, whisk together the peanut butter, soy sauce, rice vinegar, honey/maple syrup, sesame oil, garlic, ginger, and red pepper flakes in a large bowl.
  3. Add hot water, one tablespoon at a time, to the peanut sauce, whisking until it reaches your desired consistency. It should be creamy and easily coat the noodles.
  4. Add the drained noodles to the bowl with the peanut sauce. Toss well to coat, adding a splash of the reserved pasta water if needed to loosen the sauce.
  5. Divide the noodles between two bowls. Garnish with chopped scallions, peanuts, and sesame seeds (if using). Serve immediately.