Spicy Chili Noodles

Author: Recipes_kw
No ratings yet
Prep Time 30 mins
Total Time 30 mins
Course Bowls, Main Course, Pastas
Cuisine Asian
Servings 4 Servings


  • Stove


  • 12 oz spaghetti noodles no bleached flour
  • 1 tbsp Earth Balance butter
  • 3 tbsp garlic minced
  • 1 1/2 tbsp ginger fresh, finely chopped
  • 1/4 cup green onion chopped
  • 1 cup vegetable broth ***Click on the Vegetable Broth recipe link
  • 2 tbsp tahini
  • 2 tbsp peanut butter all natural
  • 1 tbsp chili oil
  • 1 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 10.5 oz spinach fresh, chopped


  • Cook the spaghetti in a large pot according to the package directions. Leave some room in the pot to add the spinach at the end.
  • In a medium sized pan melt the butter over medium heat. Add the ginger, garlic, and green onions and cook until tender.
  • Add the vegetable broth, tahini, chili oil, soy sauce, and peanut butter and simmer; until well mixed and sauce begins to thicken. Remove from the heat.
  • When the pasta is a few minutes from being cooked add the spinach to the pot to allow it to wilt. Drain the pasta and spinach in a colander then add to the sauce in the pan and toss well to combine.
  • Serve immediately. Enjoy!


Serves well with sesame seeds. 

My Notes

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