Noodles & Vegetables with Peanut Sauce

Cold peanut noodles are one of those meals that taste like takeout but come together from pantry staples in about 30 minutes. Spaghetti gets rinsed cold, tossed in toasted sesame oil, then coated in a thick, garlicky peanut sauce.

The sauce blends whole peanuts with soy sauce, vinegar, sugar, garlic, and a pinch of cayenne. Blending the peanuts directly (instead of using peanut butter) gives the sauce a slightly grainier texture with more natural peanut flavor. The vinegar and sugar balance the saltiness of the soy so nothing tastes one-dimensional.

Steamed carrots and snow peas add crunch and color. Keep them tender-crisp; overcooked vegetables go limp under the heavy sauce. Fresh cucumber and green onions on top bring a cool, raw contrast.

Pro Tips

• Rinse the spaghetti thoroughly with cold water to stop the cooking and remove surface starch. Starchy noodles clump instead of separating.
• Toss the noodles with sesame oil immediately after draining. This coats each strand and prevents a sticky, tangled mass.
• The sauce thickens as it sits. Add a splash of water when tossing if it seems too thick to coat the noodles evenly.
• Serve at room temperature or cold. These noodles actually improve after chilling for an hour.

Variations

• Spicy Thai: Add a tablespoon of sriracha and a squeeze of lime juice to the peanut sauce.
• Chicken peanut noodles: Toss in shredded cooked chicken for a protein-packed main.
• Zucchini noodles: Spiralize zucchini instead of spaghetti for a lighter, low-carb version.