I'm going to keep this introduction short, sweet, and to the point... just like this recipe. It'll take you no time at all to make! All you need are the ingredients and a craving for salty and sweet silky noodles coated in a tangy, peanutty sauce. Pure umami 🤤
~Should feed 4
~In my house, it would probably feed 2 or 3.
Ingredients:
8 oz of spaghetti (half of a box) or any variety of Chinese noodles
Sauce
2-3 Tbs. peanut butter (or more if you really like peanut flavor)
3 Tbs. soy sauce
1 Tbs. chili sauce or more to taste (I use Huy Fong Chili Garlic Sauce)
2 Tbs. lime juice (should be 1/2 to 1 lime depending on lime size)
1 Tbs. rice vinegar
1 Tbs. sesame oil
1 Tbs. honey
Stir Fry
2 cloves of garlic, grated on a microplane
olive oil
Vegetables: Whatever you'd like! I'm using a bagged vegetable stir fry medley containing broccoli, carrots, red cabbage, and snow peas. I am not steaming/microwaving them.
1. Start a pot of boiling pasta water. Salt the water!!!
2. In a large skillet, sauté the garlic in olive oil for 2 minutes. Add in your veggies and extra olive oil. Let the veggies sauté for no more than a few minutes on medium heat. You want them to stay crisp.
3. Turn the heat off the vegetables before making the sauce. Continue to check on the pasta for appropriate doneness. 8-12 minutes is the norm. I let them go a touch past al dente.
4. Combine all of the ingredients for the sauce in a bowl and whisk or stir together.
5. When the spaghetti is cooked, drain it. It's okay to leave some pasta water in the pot. The starchy water will help the sauce come together. Pour in the sauce and stir to coat the pasta. The sauce should be smooth and silky.
6. Pour the spaghetti and sauce into the garlicky vegetable mixture, and toss around until evenly coated. Serve!
I ate it from a Chinese Food takeout bowl for fun, and I couldn't pick just one picture!
