Peanut Noodles

Ingredients

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Peanut butter

  Smooth style, without salt

  6 tbsp or 96g

• Vinegar

  Cider

  1 tbsp or 15g

• Ginger root

  Raw

  1 tsp or 2g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Water

  Plain, clean water

  4 tbsp or 59g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

Directions

1. Mince the ginger and slice the white parts of the scallions. Heat water for the pasta.
2. Cook the pasta in a large pot of boiling water until al dente, then drain.
3. In a small skillet, heat sesame oil and sauté the scallions over low heat until tender. Add ginger and cook for an additional 1 to 2 minutes.
4. Mix in the peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
5. Toss the cooked noodles with the sauce until well coated, and serve immediately.

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