Whether you like peanuts, almonds, or cashews, making noodles with a nut butter sauce makes a fast and delicious week night meal. I’ve made these with peanut, cashew, and almond butter, and they are equally delicious served hot or cold.
- 1 package spaghetti noodles, cooked according to package directions (or soba noodles or rice noodles for gluten-free)
- 1/2 cup sugar-free nut butter (peanut, almond, or cashew)
- 1 clove garlic
- 1-1/2 teaspoons grated ginger root
- 6 scallions, sliced
- 3 tablespoons rice vinegar
- 3 tablespoons sesame oil
- 1/4 cup gluten-free soy sauce
- 1/4 cup coconut milk
- Sriracha or chili oil to taste
- Salt to taste
- 3 tablespoons sesame seeds
- Cook spaghetti or other noodles (such as udon or ramen) according to package directions and drain them.
- Meanwhile, in a food processor, pulse garlic, ginger, and 4 scallions until thoroughly chopped (set aside remaining two scallions).
- Scrape down vegetables from side of food processor and add nut butter, rice vinegar, sesame oil, soy sauce, coconut milk, and sriracha. Pulse food processor to blend.
- Taste and add salt or more sriracha as necessary.
- Toss sauce with hot noodles and add sesame seeds and remaining two sliced scallions.
- Serve hot or cold.
- Add cooked marinated chicken or other meat.
- Add steamed veggies such as broccoli.
- Replace soy sauce with teriyaki sauce for a sweeter sauce.
- Add your favorite curry.
- Garnish with chopped nuts or bean sprouts to vary textures.