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Ingredients

• 200 g Curly Egg Noodles (dry, preferably thick curly shape for extra sauce cling)
• 1 tablespoon Sesame Oil (toasted sesame oil for flavor)
• 1 teaspoon Korean Red Pepper Flakes (Gochugaru) (adjust to desired heat level)
• 1/2 teaspoon Garlic Powder
• 2 tablespoons Green Onion (chopped, divided (half for sauce, half for garnish))
• 1 tablespoon Peanut Butter (smooth, unsweetened)
• 1 tablespoon Rice Vinegar
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 1/4 teaspoon White Pepper Powder
• 1 teaspoon Sesame Seeds (toasted)
• 2 tablespoons Pasta Water (reserved from cooking noodles, used to thin sauce if needed)

Instructions

1. Boil the Noodles

   Bring a large pot of salted water to a boil. Add the curly noodles and cook according to package directions (about 3‑4 minutes) until al dente. Reserve 2 Tbsp of the starchy pasta water, then drain the noodles in a colander.

   Time: PT4M

   Temperature: Boiling

2. Heat Sesame Oil

   While the noodles cook, place a small saucepan over medium heat and add 1 Tbsp sesame oil. Heat for about 2 minutes until the oil shimmers but does not smoke.

   Time: PT2M

   Temperature: Medium heat

3. Prepare the Dry Spice Mix

   In a mixing bowl combine Korean red pepper flakes, garlic powder, and half of the chopped green onion (1 Tbsp). Stir to blend.

   Time: PT1M

4. Make the Peanut Sauce

   To the dry spice mix add the heated sesame oil, peanut butter, rice vinegar, soy sauce, and white pepper powder. Whisk until a smooth, glossy sauce forms. If the sauce is too thick, stir in the reserved pasta water a little at a time.

   Time: PT2M

5. Combine Noodles and Sauce

   Return the drained noodles to the pot or a large bowl. Pour the sauce over the noodles and toss vigorously with tongs or a spoon until every strand is evenly coated. Add a splash more pasta water if the noodles look dry.

   Time: PT2M

6. Finish and Serve

   Transfer the coated noodles to serving plates. Sprinkle the remaining chopped green onion and toasted sesame seeds on top.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g