Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1/4 tsp. red pepper flakes
- 2 tsp. minced fresh ginger
- 2 cloves garlic, minced
- 10 scallions, trimmed
- 1 tsp. honey
- 1 1/2 Tbs. tamari or low-sodium soy sauce
- 1 1/2 Tbs. tamari or low-sodium soy sauce
- 1/4 cup crunchy peanut butter
- 2 Tbs. toasted sesame oil
- 1/2 lb. thin spaghetti or vermicelli
- =
Directions
1. Bring large pot of water to a boil. Add 1 tablespoon salt and spaghetti, stirring to prevent sticking. Cook spaghetti until just tender, about 8 minutes. Drain well. Transfer to large bowl. Add 1 tablespoon sesame oil and toss well.
2. In small bowl, combine peanut butter, vinegar, soy sauce, honey and 1 tablespoon water and whisk until thickened and smooth. Thin with a little extra water if necessary. Set aside.
3. Thinly slice 5 scallions. In small saucepan, heat remaining tablespoon sesame oil and stir sliced scallions into oil. Cook over medium heat, stirring occasionally, until softened, 3 minutes. Stir in garlic, ginger and pepper flakes and cook 30 seconds, then remove from heat. Add mixture to spaghetti and toss to coat.
4. Pour peanut butter mixture over spaghetti and toss to coat. Just before serving, mince remaining scallions. Toss noodles again, transfer to serving bowl and scatter minced scallions over top. Serve warm or at room temperature.