veggie “takeout” noodles

Submitted by Mindee Curtis

About the cook: I love cooking and healthy living. Fresh ingredients are my inspiration!

About the dish: A delicious, but healthier take on takeout noodles that can be prepared almost as fast as delivery!

National Origin: Chinese

Serves: 6

Estimated Time: Under 30 Minutes


• 3 garlic cloves, chopped
• 2 tablespoons fresh ginger, grated
• 1/4 cup canola oil
• 1/2 cup tahini (sesame paste)
• 1/2 cup smooth peanut butter
• 1/ cup soy sauce
• 3 tablespoons apple cider vinegar
• ¼ cup honey
• 1/2 teaspoon sirracha or other hot sauce
• 2 tablespoons dark sesame oil
• 1 pound spaghetti
• 1 ½ cups broccoli florets
• 2 carrots, grated
• 1 cup napa cabbage, shredded
• 4 scallions, sliced diagonally (white and green parts)
• Cilantro leaves for garnish


Place the garlic and ginger in a food processor or blender fitted with a steel blade. Add the oil, tahini, peanut butter, soy sauce, vinegar, honey, hot sauce, and sesame oil. Puree the sauce.
Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. During the last 2 minutes of the pasta cooking, add the broccoli florets. Drain the pasta and broccoli in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the carrots, cabbage, and scallions; toss well. Garnish with the cilantro leaves. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

Chat about it!

Your email address will not be published. Required fields are marked *