Peanut Butter Sesame Noodles (Rachael Ray)

READY IN: 30mins
Recipe by friedymeister

Rachael Ray's recipe

Top Review by Sarah_Jayne

I had a small amount of peanut butter left from making Christmas cookies and not much else in the house because I need to go shopping. So, I decided to try this out since it was mostly things I keep in my cupboard. I used reduced sodium soy sauce but other than that I followed everything to the letter. It was so easy and really yummy. I threw a handful of skin on peanuts into it but next time I would like to make more of a salad out of it with some crunchie veg.

Ingredients Nutrition

  • 2 teaspoons smooth peanut butter
  • 1 tablespoon honey
  • 2 tablespoons tamari, eyeball it (dark soy sauce)
  • 1 teaspoon sesame oil (eyeball it)
  • 1 teaspoon ground ginger or 1 inch fresh ginger, peeled and grated
  • 14 lb spaghetti, cooked and rinsed under cold water
  • 1 tablespoon light sesame seeds, toasted over medium-low heat for 3 minutes (optional)


  1. In a medium microwaveable bowl, heat the peanut butter in the microwave oven until melted, about 15-20 seconds (or heat peanut butter over low heat on stove until mushy).
  2. Whisk honey and tamari into the peanut butter, then whisk in the sesame oil and the ginger.
  3. Toss the spaghetti with the sauce, and top with the sesame seeds, if you want to go really groovy with the noodles.
  4. If you want to bump up the crunch factor, add some shredded carrots, scallions, bean sprouts or other veggies.

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