Peanut-Ginger Noodles

Melissa Powers


If you love Sesame noodles this is a very easy recipe and very healthy. I've adapted it just a tad from to give it a sesame-infused boost. Their version has 287 calories. Mine has a bit more because I add toasted sesame oil and sesame seeds.
This can be a light main dish or a robust side dish.

pinch tips: How to Use a Whisk



5 Min


10 Min


1/2 c
smooth natural peanut butter
2 Tbsp
reduced sodium soy sauce
1 1/2 tsp
minced garlic
1 1/2 tsp
asian chili-garlic sauce or paste (or to taste)
1 tsp
minced fresh ginger
8 oz
whole wheat spaghetti
12 oz pkg
fresh vegetable medley, such as carrots, broccoli, snow peas (or selection from grocery salad bar)
1 tsp
toasted sesame oil
1 Tbsp
sesame seeds, lightly toasted in a dry skillet

Directions Step-By-Step

Put a large pot of water on to boil.
Whisk peanut butter, soy sauce, garlic, chile-garlic sauce, sesame oil, and ginger in a large bowl.
Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta and vegetables; toss well to coat. Serve warm or chilled garnished with toasted sesame seeds.

About this Recipe

Course/Dish: Other Salads
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy