Peanut Noodles

• Vegan

• Produce

  • 1 tsp Ginger, fresh
  • 1 bunch Green onions

• Condiments

  • 1/3 cup Peanut butter, creamy
  • 1/4 cup Soy sauce, low sodium

• Pasta & Grains

  • 8 oz Spaghetti

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Cider vinegar
  • 2 tbsp Sesame oil, toasted

• Liquids

  • 1/4 cup Water, HOT

Found on the-girl-who-ate-everything.com

Ingredients

• 8 ounces spaghetti
• 2 tablespoons toasted sesame oil
• 1 bunch green onions, sliced (white parts only - reserve green parts for garnish)
• 1 teaspoon minced fresh ginger (see Note)
• ⅓ cup creamy peanut butter (use crunchy if you want nuts in it)
• ¼ cup low-sodium soy sauce
• ¼ cup hot water
• 1 Tablespoon cider vinegar
• 1 teaspoon sugar
• ¼ teaspoon crushed red pepper flakes

Directions

• Cook spaghetti in a large pot of salted boiling water until al dente. Drain.
• While noodles are cooking, prepare the sauce. In a small skillet, heat sesame oil over low heat Add the onions (white parts only) and cook until tender. Add the ginger and cook for about 1 minute.
• Increase the heat to medium and stir in the peanut butter, soy sauce, water, vinegar, sugar, and pepper. Stir until combined. Remove from heat.
• Toss spaghetti with sauce and garnish with sliced green onions and peanuts if desired.