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

1. Cook spaghetti or other noodles (such as udon or ramen) according to package directions and drain them.
2. Meanwhile, in a food processor, pulse garlic, ginger, and 4 scallions until thoroughly chopped (set aside remaining two scallions).
3. 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.
4. Taste and add salt or more sriracha as necessary.
5. Toss sauce with hot noodles and add sesame seeds and remaining two sliced scallions.
6. Serve hot or cold.

Variations:

• 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.