These were more or less inspired by the Ginger-Peanut Noodles they sell at Trader Joe’s in the prepared foods section. They’re really easy, you can add what you want beyond the noodles and peanut butter, and they’re wicked cheap (yes, I said wicked. I am a true New England-er). I even found scallions for $0.33 a bunch!
You’ll need:
Peanut Ginger Noodles
- 4 oz dried spaghetti (I use whole wheat)
- 2 Tbs peanut butter (I prefer to use chunky-style)
- 1 tsp minced ginger
- 1 tsp sesame oil
- 1/2 tsp sesame chili oil (optional, or amount to taste)
- a few scallions, sliced, white and light green parts only (save the tops for vegetable stock!)
- soy sauce
- rice wine vinegar
- optional: cilantro, chopped peanuts, crushed red pepper
1. Cook pasta according to package directions and drain.
2. In a small pan over medium heat, add the peanut butter, ginger, sesame oil(s), and enough soy sauce and rice wine vinegar to thin out the peanut butter (just start with a little splash of each of the liquids, add more if needed).
3. In a separate bowl (or one of the pans off the heat, doesn’t matter), combine the peanut sauce, noodles and scallions. If using cilantro, can add in this step (or save for garnish, or both).
4. Makes 2 servings; top with cilantro, chopped peanuts or crushed red pepper (or all of them).
