Peel and cut the
Carrots (1/4 cup)
Bring a large saucepot with
Water (8 cups)
Salt (1/2 Tbsp)
to a boil over high heat. When the water boils, add the
Spaghetti (8 oz)
. Stir the pasta occasionally to prevent sticking.
Drain and gently rinse with cold water in a colander and set aside.
Mini Cucumber (1)
into rounds; set aside.
Scallions (1 bunch)
into 1/4 inch thin slices on a diagonal; hold.
In a large bowl, whisk together
Teriyaki Sauce (1/4 cup)
Peanut Butter (1/4 cup)
Rice Vinegar (1/2 Tbsp)
Sriracha (1/2 Tbsp)
Add the pasta and toss until well coated.
Gently fold in the cucumbers and matchstick carrots. Garnish with the green onions.
You can chill the noodles if you wish, or divide the Peanut Noodles between two bowls. Serve and enjoy!