I love, love, LOVE these noodles. For as much as I love peanut butter, I’m a little shocked that I haven’t tried using it in a savory recipe before. This is one of my favorite dishes they make at a local deli that I eat at often. I did my best at re-creating the recipe at home by only reading the ingredient label and I think I did pretty well! This dish is so creamy and delicious with just a little kick of spice from the red pepper flakes!
I’m actually not much of a spicy foods lover. I’m a little boring in that way, but there’s something about these noodles that I just love. The deli makes them a little too spicy for my liking – so I adjusted the recipe for less red pepper flakes. If spice is your thing – feel free to add more! Also, I tried this recipe with white pasta and whole wheat pasta. I almost always eat whole wheat pasta, but it didn’t soak up the dressing as well as the white pasta. I think if I’m going to be serving this dish anytime soon – I’ll be using the white pasta!
I’m so glad to be back in the kitchen cooking up all sorts of things for you guys. I’ve gotten most of my things unpacked and you better believe I unpacked my kitchen first. I had around 20 boxes just for my kitchen. It was a little insane. I was able to cook a few things yesterday and I have more cooking planned for today! I can’t wait to share them with you!
- 1 16oz bag/box of spaghetti or fettuccine
- 1 cup of shredded carrots
- 1/2 bunch of green onions – chopped
- 1 small red bell pepper – julienne
- 1/4 bunch of cilantro – chopped
- Sesame seeds to garnish
- 1/2 cup peanut butter
- 1/4 cup tamari
- 3 tbsp brown rice vinegar
- 3 tbsp toasted sesame oil
- 2 tbsp lime juice
- 1 tbsp agave nectar
- 1/2 tsp black pepper
- 1 tbsp minced ginger
- 1/2 tbsp crushed red pepper flakes