Food & Cooking Recipes Ingredients Pasta and Grains Cold Peanut Noodles Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This vegan dish is an excellent combo of whole grains and plant-based protein while garlic, ginger, and soy sauce add flavor and a topping of bok choy and carrots provide a serving of vegetables. Ingredients ½ pound whole-wheat spaghetti ½ cup natural creamy peanut butter 2 teaspoons low-sodium soy sauce 1 teaspoon toasted sesame oil 1 ½ teaspoons chili garlic paste 1 ½ teaspoons grated ginger 1 teaspoon grated or minced garlic ½ teaspoon sugar ⅓ cup water Shredded bok choy and shredded carrots dressed with soy sauce, rice vinegar and toasted sesame oil to serve Directions Cook spaghetti in a large pot of salted boiling water. Whisk together peanut butter, soy sauce, sesame oil, chili garlic paste, ginger, garlic, and sugar. Thin with the water. When noodles are done, drain and rinse under cold water. Toss sauce with pasta, and thin with more water if needed. Serve topped with a salad of shredded bok choy and carrots dressed with soy sauce, rice vinegar, and a little toasted sesame oil. Season with salt. Rate it Print