Directions:
- Place peanut butter, soy sauce, warm water, garlic, ginger, honey, sesame oil, sugar and red pepper flakes in food processor (or blender) and blend till smooth. This dressing can now be stored in sealed container in the fridge for up to 2 days.
- Cook spaghetti in lightly salted water till desired doneness. While pasta is cooking, cut yellow and red peppers into 1/8 strips. Use scissors or knife to cut scallions into thin slices.
- When pasta is ready, rinse it under cold tap water until it is cooled to slightly below room temperature. Drain. Toss together with dressing, peppers, scallions and sesame seeds and serve within an hour.
- Note: Up to half of the peanut butter may be replaced with Asian sesame paste (this is not the same as tahini). You may also replace up to half of the soy sauce with tamari sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 519.18 Kcal (2174 kJ) | ||
| Calories from fat | 173.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.24g | 30% | |
|---|---|---|---|
| Sodium | 682.7mg | 28% | |
| Potassium | 454.34mg | 10% | |
| Total Carbs | 71.6g | 24% | |
| Sugars | 10.72g | 43% | |
| Dietary Fiber | 5.58g | 22% | |
| Protein | 18.08g | 36% | |
| Vitamin C | 42.5mg | 71% | |
| Vitamin A | 1mg | 33% | |
| Iron | 21mg | 116% | |
| Calcium | 113.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 258.61 Kcal (1083 kJ) | ||
| Calories from fat | 86.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.59g | 30% | |
|---|---|---|---|
| Sodium | 340.06mg | 28% | |
| Potassium | 226.31mg | 10% | |
| Total Carbs | 35.67g | 24% | |
| Sugars | 5.34g | 43% | |
| Dietary Fiber | 2.78g | 22% | |
| Protein | 9.01g | 36% | |
| Vitamin C | 21.2mg | 71% | |
| Vitamin A | 0.5mg | 33% | |
| Iron | 10.4mg | 116% | |
| Calcium | 56.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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