Simple Peanut Noodles


½ cup creamy peanut butter (I used Smucker’s Natural Peanut Butter.)

¼  cup ketchup

¼ cup warm water

1 tablespoon soy sauce

½ tablespoon rice wine vinegar

½ teaspoon sesame oil

½ teaspoon garlic powder

½ pound dry pasta, cooked (I used linguine.)

Optional Ingredients

red bell pepper, diced

sesame seeds, toasted

scallions, sliced

cucumber, sliced

firm tofu, diced

chicken, cooked and shredded


In a bowl, whisk together the peanut butter, ketchup, water, soy sauce, vinegar, sesame oil, and garlic powder until well blended.

Cook pasta according to package directions. Drain well.

Toss hot pasta with peanut sauce until evenly coasted.   Garnish with optional ingredients if desired.

Serve immediately warmed or serve chilled. 

Make Ahead Tip: Refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.



This recipe brought to you by Sophie in the Kitchen