Equal I mentioned above, this instruction is real quick and unhurried. Still it is by no agency authentic. I victimized spaghetti for the noodles. Go onwards, justice me, but it totality utterly and was something I had on reach. If you impoverishment to purchase dramatist noodles you could definitely use them instead. Anyway, as endeavour of the Minor Butter & Co's Yum Squad, I was challenged to use their nestling butter in a direction along with Sriracha. This spicy Asiatic noodle bowl seemed suchlike the perfect way to add the two ingredients!
Our origin slurped and gobbled away… flush our 18 month old treasured the noodles. And the raw leftovers were zealous the next day for lunch. I'm e'er a fan of throw-it-in-a-bowl-and-devour-it gracious of leftovers for tiffin, how about you? Eliminate certain to jaunt Minor Butter & Co to see all of their unparalleled and scrumptious peanut butter flavors!
- 1 lb. spaghetti
- ¼ c. vegetable or canola oil
- 1½ tsp. sesame oil
- 5 tbsp. soy sauce
- 2 tsp. rice vinegar
- ½ tsp. Sriracha (more to taste)*
- ¼ c. peanut butter
- 2 tbsp. honey
- 2 cloves garlic, minced
- 1 green onion, minced
- ½ red bell pepper, thinly sliced
- 1 carrot, julienned
- ⅓ c. cilantro, chopped
- ½ c. dry roasted peanuts (I used Planters), chopped and whole
- ¼ tsp. crushed red pepper flakes
- 2 tbsp. sesame seeds
Directions
- Bring a large pot water to boil. Add spaghetti and cook till al dente.
- Meanwhile, in a small mixing bowl, combine the vegetable oil, sesame oil, soy sauce, rice vinegar, Sriracha, peanut butter, honey, minced garlic and minced green onion. Whisk vigorously until smooth.
- Drain the noodles and return to the same large pot. Add the sauce, red bell pepper, carrot, cilantro, peanuts, crushed red pepper flakes and sesame seeds. Toss until combined, serve and garnish as desired.
