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Yields:
8 serving(s)
Total Time:
25 mins
Cal/Serv:
574
Peanut butter and our super easy homemade tahini create the nutty, savory sauce for this crave-worthy noodle dish. Rinsing the noodles before tossing ensures a glossy, perfectly creamy coating that calls for slurping —with an extra drizzle of chili crisp, of course.
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Ingredients
- 12 oz. linguine
- 1/3 cup Homemade Tahini or store-bought tahini
- 1/4 cup smooth natural peanut butter
- 2 1/2 tsp. reduced-sodium soy sauce
- 2 tsp. chili crisp, plus more for topping
- 2 tsp. pure maple syrup
- 1 1/2 tsp. rice vinegar
- 1 tsp. toasted sesame oil
- 1/2 tsp. grated ginger
- 1 clove garlic, grated
- 2 scallions, thinly sliced on bias
- 2 Persian cucumbers, thinly sliced on bias on mandoline
- Chopped roasted peanuts, for topping (optional)
Directions
- Step 1Cook pasta per package directions 1 minute past al dente. Reserve 1/2 cup pasta cooking water, drain pasta, and rinse under cold water to cool.
- Step 2Meanwhile, in large bowl, whisk tahini, peanut butter, soy sauce, chili crisp, maple syrup, rice vinegar, sesame oil, ginger, garlic, and 6 tablespoons water until smooth. Add rinsed pasta and toss, adding a splash of reserved pasta water as needed, until coated.
- Step 3Divide among bowls and top with scallions, cucumbers, peanuts, and chili crisp if desired.
NUTRITIONAL INFORMATION (per serving): About 574 calories, 23 g fat (3 g saturated), 0 mg cholesterol, 226 mg sodium, 74 g carbohydrate, 7 g fiber, 6.5 g sugar (2 g added sugar), 18 g protein
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