This noodle bowl is ready – start to finish – in just 20 minutes, quicker than a trip to your favourite Thai take-out spot.
10 min
PREP TIME
10 min
COOK TIME
401
CALORIES
11
INGREDIENTS
INGREDIENTS 4 SERVINGS
- 1 tablespoon (15 milliliters) Sesame Seed Black
- 8 ounces (250 grams) spaghetti
- 1/4 cup (60 milliliters) peanut butter
- 3 tablespoons (45 miligram) soy sauce
- 3 tablespoons (45 milliliters) rice vinegar
- 2 tablespoons (30 milliliters) sesame oil
- 1 tablespoon (15 milliliters) brown sugar
-
1/4
teaspoon
(1 milliliter)
Ginger, Ground
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Substitution Available
- organic ground ginger (club house)
-
1/4
teaspoon
(1 milliliter)
CLUB HOUSE CRUSHED RED PEPPER
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Substitution Available
- organic crushed red pepper (club house)
- 1 cup (250 milliliters) coarsely shredded carrots
- 2 tablespoons (30 milliliters) thinly sliced green onions, green part only
Preparation
- 1 Heat small skillet on medium heat. Add sesame seed; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting
- 2 Cook spaghetti as directed on package. Meanwhile, mix peanut butter, soy sauce, vinegar, sesame oil, sugar, ginger and red pepper in large bowl with wire whisk until smooth. Stir in carrots and sesame seed
- 3 Drain spaghetti, reserving 1/4 cup (60 ml) of the cooking water. Add spaghetti and reserved water to carrot mixture; toss to coat well. Sprinkle with green onions. Serve warm
