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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- Yields:
- 8 serving(s)
- Total Time:
- 25 mins
- Cal/Serv:
- 574
- 12 oz.
linguine
- 1/3 c.
- 1/4 c.
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
Did you make this recipe? Comment below!
Assistant Food Editor
Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).
