This recipe is my go-to on weeknights when I just do NOT want to spend a lot of time cooking dinner. You can completely prep the sauce and topping while bringing your water to a boil and cooking the noodles – it’s that quick. Plus, it makes great leftovers for lunch at work the next day – a win-win!
Ingredients
- Half a pound of rice noodles or whole wheat spaghetti
- 2 tablespoons sesame oil
- 1/4 cup soy sauce
- 1 tablespoon rice or apple cider vinegar
- 1/2 cup peanut butter
- 2 tablespoons honey
- 3 cloves of garlic, minced
- 1-2 tablespoons fresh ginger, minced
- Unsalted peanuts
- Scallions, sliced
- Cilantro, chopped
How To
- Put a large pot of water on your stove and bring to a boil. While waiting, prepare sauce. Once water is boiling, add rice noodles or spaghetti and cook according to package instructions.
- For the sauce, mix sesame oil, soy sauce, vinegar, peanut butter, honey, garlic, and ginger in a large bowl.
- Drain noodles, drizzle with a tiny bit of sesame or olive oil, then add to bowl with sauce. Mix to coat the noodles well with sauce. Serve in bowls topped with peanuts, scallions, and cilantro.
Rainy City Bites 