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I love anything with peanut butter—especially a spoon. I eat peanut butter only as a special treat because of the fat content, and this dish is one of my favorite special treats. This dish comes together quickly. If you are cooking for one or two, you can put as much pasta as you want in a bowl, toss it with an appropriate amount of sauce, and save the rest.

From The China Study Quick & Easy Cookbook


  • 1 pound whole-grain spaghetti
  • ½ –¾ cup Almost Instant Peanut Sauce
  • 1 cup chopped green onion, white and green parts
  • Chopped peanuts, for garnish


  1. Cook the spaghetti according to package instructions.
  2. Drain the noodles, rinse under cold water, and drain again.
  3. Place the cooked spaghetti in a bowl, add the Peanut Sauce, and toss to mix well.
  4. Serve garnished with the chopped green onion and chopped peanuts.

Comments (5)

(5 from 3 votes)
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Aliena8 months ago
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My boyfriend has a peanut allergy. Is there a different nut that would work just as well for this sauce and garnish? Thank you!

kathy2 months ago
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Cashews or Almonds would be nice

Kim M10 months ago
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Instant favorite. Thank you Del! I substituted maple syrup for brown rice syrup for ease & like it a bit warm. Fantastic dish!

Wendy1 year ago
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Super quick dinner (and leftovers for lunch). Substituted agave syrup for the brown rice syrup in the peanut sauce recipe.

Jwiltz6 months ago
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I alway use almond butter. Try that. It is a great substitute for peanut butter.
This is a yummy recipe!

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Chilled Peanut Noodles

about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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