Ingredients:

  • 1 pound (450g) spaghetti noodles
  • 1/2 cup (120ml) creamy peanut butter
  • 1/4 cup (60ml) soy sauce, low sodium preferred
  • 1/4 cup (60ml) rice vinegar
  • 2 tablespoons (30ml) sesame oil
  • 2 tablespoons (30ml) honey or maple syrup
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, grated
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup (60ml) warm water
  • 1 cup (100g) shredded carrots
  • 1 cup (100g) shredded cabbage
  • 1/2 cup (50g) chopped scallions
  • 1/4 cup (25g) chopped cilantro
  • 2 tablespoons sesame seeds
  • Optional: chopped peanuts, sriracha, lime wedges

Instructions:

  1. Bring a large pot of salted water to a boil. Add noodles and cook according to package directions until al dente.
  2. While the noodles are cooking, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey (or maple syrup), garlic, ginger, and red pepper flakes in a large bowl. Gradually add warm water until the sauce reaches your desired consistency.
  3. Drain the cooked noodles and add them to the bowl with the peanut sauce. Toss well to coat the noodles evenly.
  4. Add the shredded carrots, cabbage, scallions, and cilantro to the bowl. Toss again to combine.
  5. Divide the noodles among serving bowls. Garnish with sesame seeds and optional chopped peanuts, sriracha, and lime wedges. Serve immediately or chill for later.