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Nutty Noodles

Recipes | February 17, 2017 | By

Nutty Noodles

Allison Cairns, Grimmway Academy
Servings 6


  • 450 g whole-grain spaghetti
  • 3 tablespoons raw ginger
  • 2 cloves garlic
  • cups 340g peanut butter, smooth unsalted
  • 1 cup 225ml rice wine vinegar
  • cup 60g sugar
  • cup 60ml soy sauce
  • ½ cup 115ml water
  • 2 tablespoons sesame oil (or other cooking oil)
  • 1 tablespoon red pepper flakes or cayenne pepper (or to taste)
  • 1 kg frozen mixed vegetables
  • 2 tablespoons vegetable oil
  • 3 tablespoons sesame seeds


  • In a pot of boiling salted water, cook the spaghetti until tender. Drain and rinse under cold water until cooled. Drain well.
  • Peel and chop the ginger and garlic cloves.
  • In a blender or food processor, purée the peanut butter with the ginger, garlic, vinegar, sugar, soy sauce, water, sesame oil and red pepper flakes.
  • Heat the vegetable oil in a large skillet over medium-high heat. Cook and stir the vegetable medley until just tender. Season to taste.
  • Toss the cooled spaghetti with the cooked vegetable medley and peanut sauce until well coated. Garnish with sesame seeds and serve warm, at room temperature or chilled.


Photo credit: Meredith Lee/The HSUS