Introduction

I love these noodles! They're super fast and easy to make and they only get better as time goes on. To make it a complete meal (I love them for lunch at work since they're just as tasty cold as they are hot) I throw in a couple handfuls of vegetables, but this is just the basic recipe.

I love these noodles! They're super fast and easy to make and they only get better as time goes on. To make it a complete meal (I love them for lunch at work since they're just as tasty cold as they are hot) I throw in a couple handfuls of vegetables, but this is just the basic recipe.

Minutes to Prepare: 3 Minutes to Cook: 15 Number of Servings: 8

Ingredients

1 cup chunky peanut butter

1/4 cup rice wine vinegar

1/4 cup soy sauce

2 tbsp Siracha pepper sauce

2 scallions very thinly sliced (white and green parts)

1 box (16 oz.) dry fettuccine

Tips

I love these noodles! They're super fast and easy to make and they only get better as time goes on. To make it a complete meal (I love them for lunch at work since they're just as tasty cold as they are hot) I throw in a couple handfuls of vegetables, but this is just the basic recipe.



If you don't like green onions cilantro works fantastically.



If you're watching your sodium use low sodium soy sauce and low sodium peanut butter.

Directions

1. Mix together the first five ingredients in a large mixing bowl. It should come out to a thick paste.



2. Cook the fettuccine until al dente. BEFORE STRAINING add ~1 1/2 cups of the cooking liquid to the sauce and wisk. Strain pasta, do not rinse, and add it into the sauce, using a pair of tongs to mix it all up.



Serving Size: 8 servings



Number of Servings: 8



Recipe submitted by SparkPeople user CUPCAKEFAIRY226.



