toasted sesame oil
bunch green onions
, sliced (white parts only - reserve green parts for garnish)
minced fresh ginger
creamy peanut butter
(use crunchy if you want nuts in it)
low-sodium soy sauce
crushed red pepper flakes
Cook spaghetti in a large pot of salted boiling water until al dente. Drain.
While noodles are cooking, prepare the sauce. In a small skillet, heat sesame oil over low heat Add the onions (white parts only) and cook until tender. Add the ginger and cook for about 1 minute.
Increase the heat to medium and stir in the peanut butter, soy sauce, water, vinegar, sugar, and pepper. Stir until combined. Remove from heat.
Toss spaghetti with sauce and garnish with sliced green onions and peanuts if desired.
*Fresh ginger can be frozen until ready to use. I don't use a lot of ginger so this is a trick I use often.