This recipe is indicative of my blog name! If you've ever made too much spaghetti and don't know what to do with it, this is the perfect dish. We love to eat this with my simple cucumber salad as side dish - perfect for those lazy summer days.
(Remember - you can always modify the sauce so it's sweeter, saltier, etc).
1/2 lb of spaghetti
1 tbsp peanut butter
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp water
1 tsp sugar
1 dash of white pepper
Shredded carrots for garnishing (optional)
Cook spaghetti, following the regular cooking times. After it's been drained, place in a bowl and add just a touch of olive oil - this will keep it rather moist. Cover and set aside for a couple of hours to cool down.
Just before serving, mix the peanut butter, soy sauce, sesame oil, water, sugar, and pepper in a small bowl. Be sure to mix well as the peanut butter can take awhile to incorporate with the rest of the ingredients.
Pour peanut soy sauce onto the cold noodles, garnish with carrots (optional) and serve immediately.
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