Directions:
- Fill a medium soup pot or Dutch oven with water and bring to a boil over high heat.
- Boil the pasta according to package directions, omitting salt, about 9 minutes or until al dente. Drain the spaghetti in a colander, then transfer noodles to a large mixing bowl and, using tongs, toss with 2 tablespoons of the peanut oil to keep the pasta from sticking. Set aside.
- In a medium mixing bowl, whisk together the remaining peanut oil, peanut butter, soy sauce, sesame oil, brown sugar, ginger, and crushed red pepper flakes. Whisk until smooth.
- Pour 1/2 of the peanut mixture onto the spaghetti and, using tongs, toss to coat the pasta. Cover the spaghetti with plastic wrap and refrigerate until chilled, about 2 hours.
- When ready to serve, pour the remaining peanut mixture onto the spaghetti and toss to coat. Sprinkle with julienned cucumbers, if using, sliced green onions, chopped peanuts and sesame seeds. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 510.97 Kcal (2139 kJ) | ||
| Calories from fat | 196.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.84g | 34% | |
|---|---|---|---|
| Sodium | 716.31mg | 30% | |
| Potassium | 380.68mg | 8% | |
| Total Carbs | 65.16g | 22% | |
| Sugars | 7.13g | 29% | |
| Dietary Fiber | 4.22g | 17% | |
| Protein | 15.8g | 32% | |
| Vitamin C | 25.8mg | 43% | |
| Iron | 3.3mg | 18% | |
| Calcium | 49mg | 5% | |
| Amount Per 100 g | |||
| Calories | 356.51 Kcal (1493 kJ) | ||
| Calories from fat | 137.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.24g | 34% | |
|---|---|---|---|
| Sodium | 499.77mg | 30% | |
| Potassium | 265.6mg | 8% | |
| Total Carbs | 45.47g | 22% | |
| Sugars | 4.98g | 29% | |
| Dietary Fiber | 2.95g | 17% | |
| Protein | 11.02g | 32% | |
| Vitamin C | 18mg | 43% | |
| Iron | 2.3mg | 18% | |
| Calcium | 34.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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