Takeout-ish sesame peanut noodles
Twirlable noodles, crunchy veg, and sauce worth scraping from the bowl.
Takeout peanut noodles
Whole-wheat noodles and edamame add fiber. Measuring soy sauce offers sodium control compared with an unknown takeout sauce, but brands vary.
same craving, a fresh idea
A closer look at the craving.
Whole-wheat noodles and edamame add fiber. Measuring soy sauce offers sodium control compared with an unknown takeout sauce, but brands vary.
A little more possibility.
A noodle bowl with a generous vegetable and bean presence.
Takeout-ish sesame peanut noodles
What you’ll need
Ingredients
Let’s do this
- 1
Bring a saucepan of water to a boil. Cook spaghetti according to its package, adding edamame for the final 4–5 minutes or the time on its bag.
- 2
Whisk peanut butter, soy sauce, vinegar, sesame oil, maple syrup, ginger, and warm water into a pourable sauce.
- 3
Drain noodles and edamame well. For a cool bowl, briefly rinse under cold running water and drain again.
- 4
Toss noodles and edamame with the sauce, carrot, and cucumber. Add another tablespoon of water only if needed to loosen.
- 5
Divide between bowls and top with scallion. Serve warm or cool, with a fork or chopsticks that match your ambition.
Original recipe idea. Times are estimates; nutrition has not been calculated. Adjust for your dietary needs and allergies.
Good questions.
These sources support general nutrition and food-safety principles. This particular recipe has not been nutritionally analyzed or kitchen-tested; comparisons depend on portions, brands, and preparation.
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