Ingredients

The following ingredients have 4 Servings
  • 10 oz spaghetti
  • 3 tablespoons sesame oil (divided)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 3 stalks of spring onion (chopped)
  • 1 red bell pepper (sliced)
  • 1 large carrot (cut lengthwise)
  • salt (to taste)
  • 1/4 cup peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoon honey
  • 2 tablespoon water
  • 2 tablespoon rice vinegar
  • 1/2 teaspoon red chili flakes
  • 1 tablespoon green chili sauce (adjust to taste)
  • juice of 1 lime
  • 1/4 cup chopped cilantro
  • 1-2 teaspoons toasted sesame seeds
  • 1/4 cup roasted peanuts (optional)

Instruction

  • Cook spaghetti according to instructions on package. Once cooked, drain and add 1 tablespoon sesame oil to it so that it doesn't stick. Set aside.
  • Combine all ingredients under "sauce" in a pan. Put pan on heat and stir till nicely combined. Set aside.
  • In a wok, add 2 tablespoons sesame oil on high heat. Once hot, add minced garlic, ginger and white part of spring onion. Saute for a minute.
  • Add red bell pepper and carrots and cook for 1-2 minutes. Veggies should remain crunchy.
  • Add the prepared peanut butter sauce and cook for 1 more minute.
  • Now add the cooked spaghetti and salt to taste. Mix well so that noodles are well coated with the sauce. Cook for a minute.
  • Add spring onion greens and cilantro. Also add peanuts if using. Squeeze in lime juice, sprinkle sesame seeds and serve.