This was my aunt’s go-to dish for parties. I think it’s an Americanized version of a peanut noodle dish that probably originally called for egg noodles. But she always used spaghetti, which is so convenient because I always keep a package of dry spaghetti around. It’s a simple, make-ahead dish that people will rave about.

Guessipe

• 1 lb spaghetti
• 1/2 cup chunky peanut butter
• 1/2 cup soy sauce
• 1/3 cup sugar
• 1/3 cup sesame oil
• 1/3 cup canola oil
• 7 cloves garlic, minced
• 2 tsp red pepper flakes
• 2 carrots, julienned
• 3 green onions, sliced
• 1 red bell pepper, sliced

Cook the spaghetti according to the package directions (I like my pasta al dente, so usually knock about 2 minutes off the cook time). Rinse under cold water and let drain for at least 10 minutes.

Combine the peanut butter, soy sauce, sugar, sesame oil, canola oil, garlic, and red pepper flakes in a saucepan. Heat on low until the peanut butter melts.

Pour the sauce over the noodles and let set for 4 hours at room temperature, stirring occasionally.

Garnish with carrots, green onions, and peppers. Serve chilled or at room temp. Stir before serving.