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!
- 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
- 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.