Whole wheat spaghetti is perfect for these delicious Noodles with Peanut Sauce, or use Fiber Gourmet Light Spaghetti if you’d like a version with fewer carbs. Use more or less Sriracha Sauce, depending on how spicy you like it!
INGREDIENTS
INGREDIENTS:
- 1/2 lb. whole wheat spaghetti (see notes)
- generous amount of salt, added to water for cooking pasta
- 2 cups coleslaw mix (see notes)
- 2 cups (or more) sliced sugar snap peas
- 1 red bell pepper, seeds and stem cut away and then thinly sliced
- 3 green onions, cut in thin diagonal slices
- 1 T sesame seeds, optional (see notes)
SAUCE INGREDIENTS:
- 1/2 cup natural peanut butter (see notes)
- 3 T soy sauce (see notes)
- 1 T rice vinegar (not seasoned)
- 1 T Sriracha Sauce (more or less to taste)
- 1 T sesame oil
- 1 T sweetener of your choice (see notes)
- salt to taste, optional (I added just a little pinch of salt)
Hands Free Mode:
Prevent screen from sleeping
INSTRUCTIONS
- Break spaghetti in half. Bring a big pot of salted water to a boil, then add spaghetti and cook until barely al dente (The spaghetti should still be slightly chewy. I cooked this pasta not quite 9 minutes.)
- While spaghetti cooks, measure 2 cups coleslaw mix (or slice cabbage). slice green onions, slice sugar-snap peas, and slice red pepper strips.
- Put the peanut butter into a big glass measuring cup and microwave 20-30 seconds, until it’s just starting to soften. Then add the Tamari or soy sauce, rice vinegar, Sriracha Sauce to taste, sesame oil, and 1 T sweetener. Whisk together to make a creamy sauce.
- Taste to see if you want more sweetener (or more Sriracha if you really like it spicy.) You might also want to add a pinch of salt if you’d like it a bit more salty. You can also add a tablespoon or so of water if the sauce seems too thick.
- When it’s done, drain spaghetti into a colander placed in the sink, then rinse with very cold water and let drain well.
- When spaghetti is well drained, put noodles in a bowl, add sauce, and gently stir to coat all the noodles with sauce. Stir in the veggies and gently combine.
- If desired, put sesame seeds in a small frying pan on the stove and toast for a minute or so. (If you buy toasted sesame seeds you can skip this step.)
- Put finished noodle into a bowl, garnish with sesame seeds and a few extra slices of green onion, and serve.
- Leftovers of this will keep in the fridge for a few days. I eat them cold, but you could microwave very briefly to heat if you prefer.
NOTES
Nutritional information is for whole wheat spaghetti for the noodles. If you want to make a lower-carb version of this recipe you can use Fiber Gourmet Light Spaghetti. For six servings of this made with 8 ounces of whole wheat spaghetti, there are 27.3 carb and 3.3 grams of fiber for a total of 24 net carbs for the pasta. For six servings of this made with 8 ounces of Fiber Gourmet Light Spaghetti, there are 27.3 carbs but 16 grams of fiber for a total of 11.3 net carbs for the pasta.
I like Adams 100% Natural Peanut Butter (affiliate link).
I prefer Monkfruit Sweetener (affiliate link) for this recipe but use any sweetener of your choice. Start with 1 tablespoon of sweetener, then taste and add more if you want a sweeter sauce.
Use Gluten-Free Soy Sauce (affiliate link) if needed.
Instead of coleslaw mix you can also use shredded Napa cabbage or shredded cabbage.
I used Black Sesame Seeds (affiliate link), but white ones would also be fine.
Recipe created by Kalyn but inspired by a blog that’s no longer online.
NUTRITION INFORMATION
Yield
6
Serving Size
1Amount Per ServingCalories372Total Fat24gSaturated Fat3.4gTrans Fat0gUnsaturated Fat17.9gCholesterol5.8mgSodium754mgCarbohydrates32gFiber7gSugar12gProtein11g