- 1 pound spaghetti
- Kosher salt
- 1 (1-inch) piece fresh ginger, peeled and chopped
- 3 cloves garlic, smashed
- 2 tablespoons light brown sugar
- 1 cup creamy peanut butter
- 3 tablespoons rice wine vinegar
- 3 tablespoons Braggs
- 1 teaspoon Sriracha
- 1 tablespoon toasted sesame oil
- 6 tablespoons water or more if needed for a slightly thinner sauce
- 2 scallions, sliced thin
- 1 tablespoon toasted sesame seeds, for garnish
- Fresh cilantro leaves, for garnish
Cook the noodles in large pot of boiling salted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles well and transfer to a wide bowl. (I had some leftover noodles in the frig that I just pulled to get more room temperature while I made the sauce.)
In a blender, add the ginger, garlic, sugar, peanut butter, vinegar, soy sauce, chili sauce, sesame oil, and water.
Process until the mixture is smooth.
Pour into bowl and let sit for a few minutes for the flavors to marry.
Pour the peanut sauce over the noodles and toss until well coated. I did one serving at a time so I could keep extra sauce separate. Serve garnished with the scallions, sesame seeds, and cilantro.