These are creamy (not greasy) with a hint of spiciness. They taste like the peanut noodles you get in a restaurant and they are so easy to make at home.
½ pound spaghetti
1-½ teaspoon kosher salt
1 tablespoon sesame oil plus a little more
1-½ tablespoons grated fresh ginger
3 garlic cloves, minced
Heaping ¼ cup creamy peanut butter
3 tablespoons honey
3 tablespoons soy sauce
¼ – ¾ teaspoons red-pepper flakes
1 cup sliced shitake mushrooms
1 red pepper, halved and sliced thin
1 zucchini, halved and sliced thin
2 scallions, chopped
Optional: cooked chicken
Bring a large pot of water to boil. Add the pasta and salt and cook until al dente, 9 – 10 minutes. Reserve ¼ cup of the pasta cooking water and then drain the pasta in a colander. Drizzle with a small amount of sesame oil to prevent them from sticking. Set aside.
Heat the sesame oil in a large skillet. Add the ginger and garlic to the pan and cook until fragrant, about 1 minutes. Sir in the peanut butter, honey, soy sauce, red-pepper flakes and reserved pasta cooking water and cook until creamy, about 2 minutes. Add the mushrooms, bell pepper and zucchini. Cook, stirring often, until the vegetables are tender, 3 minutes. Stir in the drained noodles and toss to coat. Sprinkle with scallions and serve. (For fuller meal, toss in cooked chicken). This can be served warm or at room temperature. If the noodles are too sticky, toss with 2 tablespoons canola oil or some hot water.