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easy spicy peanut noodles

Recipes > Mains

This sweet, spicy, and nutty recipe is better-than Chinese take-out that you can make right at home.

So, dig in today and save some for lunch tomorrow. YUM! xxx ck

By: Candice Kumai

Serves 4


1/2 pound spaghetti

1 1/2 teaspoons sea salt

1 tablespoon dark sesame oil

3/4 lb protein of your choice – I recommend tofu or tempeh!

1 1/2 tablespoons freshly grated ginger

3 garlic cloves, finely minced

Heaping 1/4 cup creamy all-natural peanut butter

3 tablespoons honey

3 tablespoons reduced-sodium soy sauce or tamari

3/4 teaspoon red pepper flakes

1 cup sliced shiitake mushroom caps (or ½ cup dried shiitake mushrooms soaked in boiling water for 5 minutes, drained, and chopped)

1 red bell pepper, seeded, halved, and thinly sliced

1 large zucchini, halved and thinly sliced

3 scallions, trimmed and thinly sliced


Bring a large pot of water to a boil. Add the pasta and salt and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the pasta water and then drain the pasta in a colander. Rinse the pasta under cold running water to chill the noodles. Give them a few shakes to remove the excess water and set aside.

Heat the oil in a large, deep nonstick skillet or wok over medium heat. Add your desired protein and cook, stirring often, until golden-brown on all sides and cooked through, about 8 minutes. Transfer the protein to a plate and set aside.

Add the ginger and garlic to the pan and cook until fragrant, stirring often, about 1 minute. Stir in the peanut butter, honey, soy sauce, pepper flakes, and reserved cooking water and cook until it becomes creamy, about 2 minutes. Add the mushrooms, peppers, and zucchini. Cook, stirring often, until the vegetables are tender, 2 to 3 minutes. Stir in cooked protein and the drained noodles. Serve sprinkled with the scallions.

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