Prep 10 mins
Cook 10 mins
Traditionally made with toasted sesame paste, this dish is also great prepared with reduced fat peanut butter. For best results, serve at room temperature soon after tossing the sauce with the noodles. 4 POINTS per serving (1/3 cup)
- 6 ounces chow mein noodles or 6 ounces spaghetti
- 1⁄3 cup reduced-fat creamy peanut butter
- 1⁄3 cup water
- 3 tablespoons ketchup
- 2 tablespoons hoisin sauce
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons packed light brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon dark sesame oil
- 2 scallions (chopped)
- Cook the noodle or spaghetti according to package directions; drain, rinse with cold water and set aside.
- In a small sauce pan, combine the peanut butter, water, ketchup, hoisin sauce, soy sauce, brown sugar, vinegar and oil. Bring to a boil over medium-high heat, stirring constantly, until well mixed.
- Remove from the heat and cool about 10 minutes.
- Toss the noodles with the sauce, sprinkle with scallions and serve.
This was liked by both of us, but we did feel that the peanut butter was a bit over powering. Make sure and use this as a side dish. As noted in the comments, a serving is 1/3 cup. Not much. I made it with Soba noodles. Made for "My 3 Chef's" 2008