I cannot remember where I got this original recipe years ago. It seems like something from “healthy college living” magazine, but I know I made this while I was still in high school. Oh well…
I make this often and it indeed came in handy in college. Cheap ingredients that are usually already in your pantry and very filling. However, it can be high in calories so you need to keep your portions reasonable. But have no fear, it tastes even better the next day so no need to polish off the leftovers right away.
This recipe makes 4 servings.
Peanut Butter Noodles
8 oz. of spaghetti
1/2 cup peanut butter (creamy or crunchy, does not matter)
3 tbs rice wine vinegar
5 tbs soy sauce
2 tps fresh ginger, minced
1 clove of garlic, minced
Siracha, to taste
1 medium cucumber, pealed, cut in half, and sliced
Bring a large pot of water to boil. Then cook the spaghetti according to the package.
While that cooks, in a small bowl combine the peanut butter, vinegar, soy sauce, ginger, garlic, and Siracha. Add a little bit of water as need to help it come together. It should be smooth (unless you used chunky peanut butter) and slightly runny. It wont coat the noodles properly if it is too dry and clumpy.
Drain the spaghetti, reserving a cup of the water.
In a large bowl, add the spaghetti and the peanut sauce. Mix together well, adding a little of reserved pasta water as need to help it coat evenly.
Next add cucumber slices and chives, mix well.
Top with the cilantro and little more Siracha is you desire.
You can eat this warm or cold, and like I said, it is better the next day when all the flavors settle in.