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Sue Cooper: "It turned out good. I decided to add some beef an…" Read More
10Ingredients
35Minutes
420Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. spaghetti
- 2 Tbsp. toasted sesame oil
- 1 bunch green onions (sliced, white parts only - reserve green parts for garnish, optional)
- 1 tsp. fresh ginger (minced, see Note)
- 1/3 cup creamy peanut butter (use crunchy if you want nuts in it)
- 1/4 cup low sodium soy sauce
- 1/4 cup hot water
- 1 Tbsp. cider vinegar
- 1 tsp. sugar
- 1/4 tsp. crushed red pepper flakes
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol |
Sodium640mg27% |
Potassium340mg10% |
Protein14g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber4g16% |
Sugars5g |
Vitamin A4% |
Vitamin C6% |
Calcium4% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(3)
Sue Cooper 4 years ago
It turned out good. I decided to add some beef and cashews to the sauce. It turned out a lot darker than in the picture. Overall it was very tasty.
Tamara Lowrey 4 years ago
Great noodle dish, very happy with the combination of flavors! Simple to prepare and just the perfect sauce to noodle blend. My family eats a lot of vegan meals and this is an excellent recipe.
Jess 4 years ago
Turned out pretty well. I didn't have sesame oil so I used oluve oil and toasted sesame seeds. the sauce wqs very thick, so I'll take it off the heat sooner next time. Used red lentil spaghetti for extra protein, couldn't tell the difference because of all the peanut butter.