Do not underestimate the combination of nut butters and noodles! DELISH! If you have a peanut allergy, almond butter, cashew butter, or any other nut and seed butter would work fine in this recipe. One serving is half a cup.
1⁄3 cup peanut butter
2 tablespoons low-sodium tamari or coconut aminos
1 1⁄2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon pure maple syrup
1⁄2 teaspoon ground ginger
1⁄2 teaspoon crushed garlic
12 ounces gluten-free spaghetti
2-3 scallions, thinly sliced
toasted sesame seeds, to taste
Combine nut butter, tamari, vinegar, oil, syrup, ginger, garlic and pepper into a large bowl.
Stir until smooth.
Whisk in enough water to create a pourable sauce (about 1 cup).
Boil noodles in lightly salted water.
Drain well after rinsing with cool water.
Add to bowl and toss until noodles are evenly coated.
Chill thoroughly before serving.
Garnish with scallions and sesame seeds, if desired.
Serving Size: 1/2 cup (57 g)
Servings Per Recipe: 8
AMT. PER SERVING
Calories from Fat 69
Total Fat 7.7
Saturated Fat 1.5
Cholesterol 0 mg
Sodium 52.9 mg
Total Carbohydrate 34.9 g
Dietary Fiber 0.7 g
Sugars 1.5 g
Protein 9 g
I adore noodles with peanut sauce, and this is a very good version. I didn’t use the full cup of water to thin the sauce (actually, I think I used about a 1/2 cup) and I added some frozen peas for color. Thanks for sharing this quick and tasty recipe!