Sesame Peanut Noodles
with Bell Pepper and Carrot Ribbons
Pasta night just got a whole lot more fun (and delicious)! This takeout-inspired dish is all about minimal effort for maximal flavor—and it comes together faster than it takes to decide on which restaurant you’re ordering from. Twirly spaghetti is loaded with lightly charred bell pepper slices and carrot ribbons, then tossed in the World’s Most Delicious Sauce™. Peanut butter, sesame oil, lime juice, soy sauce, garlic, and ginger mingle to create a magical concoction so delicious and savory, you might just lick the plate. For a finishing touch, everything is showered in peanuts, toasted sesame seeds, and scallion greens. Creamy, crunchy, nutty goodness awaits!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Spaghetti
(Contains Wheat)
1 unit
Bell Pepper
2 unit
Scallions
1 unit
Carrots
1 unit
Lime
1 thumb
Ginger
2 clove
Garlic
1 tablespoon
Sesame Seeds
2.3 ounce
Peanut Butter
(Contains Peanuts)
2 tablespoon
Sesame Oil
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
5 teaspoon
White Wine Vinegar
1 ounce
Peanuts
(Contains Peanuts)
1 unit
Chili Pepper
Not included in your delivery
1 tablespoon
Sugar
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Bring a large pot of salted water to a boil. Wash and dry all produce. Core, deseed, and thinly slice bell pepper. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrot. Using peeler, shave carrot lengthwise into ribbons, rotating, until you get to the core; discard core. Zest and quarter lime (quarter both limes for 4 servings). Peel and grate ginger. Grate 1 clove garlic (2 cloves for 4).
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain well. (TIP: Shake strainer to remove excess water.) Meanwhile, add sesame seeds to a large, dry pan over medium-high heat. Toast, stirring, until golden brown, 2-3 minutes. Turn off heat; transfer to a small bowl.
Heat a large drizzle of oil in same pan over medium-high heat. Add bell pepper and cook, stirring occasionally, until tender, 6-8 minutes. Add carrot ribbons and scallion whites. Cook, stirring, until softened, 1-2 minutes. Turn off heat.
Meanwhile, massage peanut butter in packet to loosen. (TIP: If peanut butter is very cold, squeeze into a small, microwave-safe bowl. Microwave until softened, about 20 seconds.) In a large bowl, whisk together peanut butter, sesame oil, soy sauce, lime zest, ginger, garlic, half the vinegar (use all for 4 servings), juice from 2 lime wedges, and 1 TBSP sugar (2 TBSP for 4) until smooth.
Roughly chop peanuts. Add noodles, veggies, half the sesame seeds, and half the peanuts to bowl with sauce; toss with tongs to combine. (TIP: If noodles are not fully coated in sauce, add water a splash at a time to bowl and continue tossing.) Season with salt.
Thinly slice chili, removing seeds for less heat. Divide noodles between shallow bowls. Top with scallion greens and remaining sesame seeds and peanuts. Sprinkle with a pinch of chili if desired. Serve with remaining lime wedges on the side.
