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Peanut butter and our super easy homemade tahini create the nutty, savory sauce for this crave-worthy noodle dish. Rinsing the noodles before tossing ensures a glossy, perfectly creamy coating that calls for slurping —with an extra drizzle of chili crisp, of course.
Ingredients
- 12 oz.
linguine
- 1/3 cup
- 1/4 cup
smooth natural peanut butter
- 2 1/2 tsp.
reduced-sodium soy sauce
- 2 tsp.
chili crisp, plus more for topping
- 2 tsp.
pure maple syrup
- 1 1/2 tsp.
rice vinegar
- 1 tsp.
toasted sesame oil
- 1/2 tsp.
grated ginger
- 1
clove garlic, grated
- 2
scallions, thinly sliced on bias
- 2
Persian cucumbers, thinly sliced on bias on mandoline
Chopped roasted peanuts, for topping (optional)
Directions
- Step 1Cook pasta per package directions 1 minute past al dente. Reserve 1/2 cup pasta cooking water, drain pasta, and rinse under cold water to cool.
- Step 2Meanwhile, in large bowl, whisk tahini, peanut butter, soy sauce, chili crisp, maple syrup, rice vinegar, sesame oil, ginger, garlic, and 6 tablespoons water until smooth. Add rinsed pasta and toss, adding a splash of reserved pasta water as needed, until coated.
- Step 3Divide among bowls and top with scallions, cucumbers, peanuts, and chili crisp if desired.
NUTRITIONAL INFORMATION (per serving): About 574 calories, 23 g fat (3 g saturated), 0 mg cholesterol, 226 mg sodium, 74 g carbohydrate, 7 g fiber, 6.5 g sugar (2 g added sugar), 18 g protein

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