Chinese Lo Mein With Peanut Butter Sauce
photo by Debbwl
- Ready In:
For Lo mein
- 8 ounces thin spaghetti
- 1 large carrot, chopped
- 1 large onion, chopped
For peanut butter sauce
- 2 tablespoons peanut butter
- 2 tablespoons hot water
- 3 tablespoons light soy sauce
- 1⁄2 teaspoon sesame oil
- 1⁄2 teaspoon ginger powder
- 1⁄4 teaspoon garlic powder
- Boil pasta in water with salt. Add carrot and onion. Cook until pasta is al dente and drain.
- Place peanut butter in a small bowl. Using hot tap water, stir into peanut butter. (May adjust by using more water if desired thinner sauce).
- Add remaining ingredients and stir into noodles. Serve warm or cold.
Questions & Replies
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Very good! Easy & fast too. I changed just a couple things..I added some shredded cabbage and waterchestnuts. I sauteed those along with the carrots and onions rather than cooking them with the pasta. When the pasta was done, I threw the veggies and the sauce into the drained pasta and mixed. I love how versatile this is. Great side dish, but could be a great main dish too with the addition of some chicken or shrimp. Will definitely make again. Thanks!
pretty good quick supper. used wayy more spaghetti (lightly coated spaghetti in sesame chili oil), 1/4 of an onion, 1 can water chestnuts, 2c broccoli, couple handfulls of cooked chicken. upped the sauce ingredients too. next time will use the same amount of pb, lil more water, more sesame chili oil, tad more soy sauce, ginger, and more granulated garlic. am going to try adding some peanut oil instead of pb as it was a lil on the dry side. will be using this recipe for a quick night supper cuz i usually have most of em on hand, thanks Seasoned Cook!!
I enjoyed the fact that this comes together very quickly and the flavors are prominent. I did think it was a bit too much peanut butter flavor but that's just my opinion. I tasted the sauce before adding it to the noodles and at first I thought it was too salty but when you add it to the noodles, it was just right. I also added some baby bella mushrooms at the end of the boiling time so they didn't become soggy. The mushrooms really added a nice flavor and texture to the dish. Overall, it's a good dish - I just didn't think it was quite 5 stars.
A good basic recipe. The only change I made was to use fresh garlic and ginger instead of powdered. After trying DH and I both felt it need something. DH suggested more peanut butter, but I though it need some ump and end up adding some Sambal Oelek chili paste to mine. Ahh the chili paste worked. Thanks so much for the post.
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RECIPE SUBMITTED BY
<p>Thanks for taking the time to stop by My Page! I am married to a quiet, but fun loving guy who cleans up the kitchen!! I have grandchildren who I adore. I am retired from being a paralegal and a real estate agent. I have also been a substitute teacher for the elementary grades in the public school system. All of my recipes are the tried and true type. Many of them have come from my 48 years of cooking, my mother's recipe box or other relatives. I like Taste of Home magazine and I am a big fan of foodnetworkTV. I am a southern girl and enjoy comfort foods!!! I am a big cookbook collector and have been for years. I enjoy baking desserts most of all. I also enjoy games on my laptop, growing flowers, lunches with friends, babysitting grandchildren, photography and traveling. Since life is so short I try to count my blessings each day and give to the less fortunate. I had gotten into a rut on what to cook. Therefore, I am so happy I found the Recipezaar site. Pet Peeve: People with a negative attitude. MY RATING SYSTEM: 5 stars - Excellent in taste. May have minor change. 4 stars - Adjustment in ingredients for flavor. 3 stars - Fair, but not sure whether I would repeat. 2 and 1 stars - I do NOT give. Zaar EVENTS IN WHICH I PARTICIPATED: Aus/NZ Swaps #15,#16 April, May 2008 Aus/NZ Swaps #20#21#22 Sept Oct Nov 2008</p>