Ingredients:
– Spaghetti: 200 grams
- Peanut Sauce: 5 tablespoons
- 3 tbsp Peanut Butter
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 tbsp water
- pinch of salt
– Vinegar: 2 tablespoons
– Sesame Oil: 1 tablespoon
– Soy Sauce: 2 tablespoons
– Carrots: 1 medium, shredded
– Cucumber: 1 small, shredded
– Bean Sprouts: 1 cup, cooked
– Garlic: 2 cloves, minced
– Ginger: 1-inch piece, minced
– Hot Water: 4 tbsp
Instructions:
1. Cook the Spaghetti:
– Bring a pot of salted water to a boil.
– Add 200 grams of spaghetti and cook according to package instructions until well done
– Drain and rinse under cold water to stop the cooking process. Set aside.
2. Prepare the Sauce:
– In a bowl, combine 4 tablespoons of peanut sauce, 2 tablespoons of vinegar, 1 tablespoon of sesame oil, and 2 tablespoons of soy sauce.
– Mix well until the sauce is smooth and combined.
3. Prepare the Garlic and Ginger:
– In a small bowl, add 2 minced garlic cloves and the minced 1-inch piece of ginger.
– Pour 4 tbsp of hot water over the garlic and ginger. Let it sit for a few minutes to infuse the flavours.
4. Combine Everything:
– In a large bowl, add the cooked and cooled spaghetti.
– Pour the peanut sauce mixture over the spaghetti.
– Add the shredded carrots, shredded cucumber, and cooked bean sprouts.
– Pour the garlic and ginger infused hot water over the mixture.
– Toss everything together until well combined and the spaghetti is evenly coated with the sauce.
5. Serve:
– Divide the spaghetti between two bowls.
– Optionally, garnish with additional sesame seeds, chopped peanuts, or a drizzle of chilli oil.
