1 Pound spaghetti, Udon, Soba, or vermicelli noodles4 Tbsp. Creamy peanut butter or Tahini (sesame butter)4 Tbsp. Soy sauce2 tsp. Toasted sesame oil2 Tbsp. Brown sugar2 tsp. Minced ginger1/4 c. Sliced green onions1/2 c. Bean sprouts1/2 c. Cucumber
1/4 tsp. Red pepper flakes
Fill a medium soup pot with water and bring to a boil over high heat. Boil the noodles according to package directions, omitting salt, about 9 minutes or until al dente. Drain the noodles in a colander, then transfer noodles to a large mixing bowl.
In a medium mixing bowl, whisk together the peanut butter or Tahini, soy sauce, sesame oil, brown sugar, ginger, and crushed red pepper flakes. Whisk until smooth.
Toss the noodles with half the peanut sauce and chill, up to a day in advance.
When ready to serve, pour the remaining peanut mixture onto the spaghetti and toss to coat. Sprinkle with the remaining ingredients and enjoy immediately.
Adapted from an Emeril Lagasse recipe
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This recipe was most recently featured in
Boston Organics Newsletter No. 24 of 2011.