– 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


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.

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