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Lighter Sesame Noodles

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Whole-wheat spaghetti complements the zesty sauce while adding fiber. A little less peanut butter plus a lot more vegetables make this a no-guilt meal.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2008

Ingredients

  • Coarse salt
  • 12 ounces whole-wheat spaghetti
  • 1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
  • 2 red bell peppers (ribs and seeds removed), thinly sliced
  • 1 large onion, halved and thinly sliced
  • 1/4 cup creamy peanut butter
  • 3 tablespoons dark-brown sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 garlic cloves, minced
  • 1/2 to 1 teaspoon red-pepper flakes

Directions

  1. In a large pot of boiling salted water, cook spaghetti 3 minutes less than al dente. Add broccoli, bell peppers, and onion. Cook until pasta is al dente and vegetables are tender, 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.

  2. Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at room temperature or chilled.

Cook's Notes

You're likely to have most of the ingredients for the easy no-cook sauce (including heart-friendly peanut butter) in your pantry.

Reviews Add a comment

  • MirToni
    14 SEP, 2015
    Tasty dish! Quick and easy to make! Made half of the recipe (2 servings) and there were still some leftovers. Split the vegetables, pasta and reserved pasta liquid amount but made the full amount of peanut sauce. Will definitely make again!
    Reply
  • katielafaw1
    11 SEP, 2014
    This recipe is awesome! It's tasty as-is, or you can just make the sauce and throw it on pretty much anything you want to be delicious. I use it to dress up leftovers a lot.
    Reply
  • Coleman Boys Mama
    4 JAN, 2014
    A great recipe! I did stir fry the veggies and garlic to keep them crisp tender. Served it with the squash potstickers (also from this site!) and edamame. A great vegetarian meal!!
    Reply
  • HockeyMomForLife
    18 OCT, 2013
    My 15 year old daughter has decided that she would like to try being a vegetarian. I am really trying to be supportive but finding meatless meals that taste good isn't easy....until now! She loved this and I know its because of the peanut butter sauce. Thanks for this life saver of a recipe Martha! :)
    Reply
  • gil33
    14 JUL, 2013
    Everybody loved this!!! Crowd pleaser!
    Reply
  • claritygolden
    24 MAY, 2012
    Wow, great recipe! My normal peanut noodle recipe has more ingredients, which I didn't have today. I looked for a simpler recipe I could make without going to the store. This came out great! I used soba noodles as that's what I had on hand, and I didn't have as many veggies as it called for. In fact all I had was shredded carrot, and while I definitely would have liked some more veggies it was still good without them. If I have it I'd also add some ginger and green onions to the dressing.
    Reply
  • marisa12
    11 OCT, 2011
    I love these noodles. They are as delicious straight from the pot as they are from the fridge the next day. It is a great recipe if you have a big appetite with little time to cook.
    Reply
  • mkvangorden
    22 JUL, 2011
    Delicious peanut sauce! Very easy and quick recipe. The noodles are great cold. Added scallions and julienned seedless cucumbers.
    Reply
  • optic747
    18 OCT, 2010
    I used an 8 oz package of soba noodles and it made about 4 servings. Very yummy!
    Reply
  • Geelova
    5 OCT, 2010
    I have made this twice now
    Reply