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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut butter	1/2	cup		759.81	27.8253	31.0374	64.4226
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
water	1/3	cup		0.0	0.0	0.0	0.0
sesame oil	1 1/2	1/2		59.67	0.0	0.0	6.75
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
garlic clove	2			-	-	-	-
honey	2	teaspoons		-	-	-	-
red pepper flake	1	teaspoon	dried	-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
spaghetti	1			8.7883	1.9589	0.1814	0.1616
yellow bell pepper	1			-	-	-	-
red bell pepper	1			-	-	-	-
scallion	4			128.0	29.36	7.32	0.76
sesame seed	3	tablespoons	toasted	256.5	11.7855	8.0145	21.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.