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Peanut Butter Noodles

Pasta tossed in a peanut butter and soy sauce dressing with garlic and ginger. Extremely cheap and quick.

Total Cost $3.39
Per Serving $0.85
Prep 10 min
Cook 12 min
Servings 4
  • vegan
  • pasta
  • peanut-butter
  • fast
  • very-low-cost

Ingredients

  • 400 g spaghetti or linguine $0.88
  • 6 tbsp (90 g) natural peanut butter $0.45
  • 3 tbsp soy sauce $0.23
  • 2 tbsp white vinegar or rice vinegar $0.10
  • 1 tbsp sugar or brown sugar $0.05
  • 1 tsp sesame oil $0.10
  • 2 cloves garlic, minced or grated $0.16
  • 0.5 tsp ground ginger (or 1 tsp fresh grated) $0.08
  • 3 green onions, thinly sliced $1.00
  • 1 medium carrot, grated or cut into matchsticks $0.29
  • 0.5 tsp chili flakes (optional) $0.05
  • Recipe total$3.39

Instructions

  1. Cook the pasta according to package directions. Reserve 125 mL of pasta cooking water before draining.
  2. While the pasta cooks, whisk together the peanut butter, soy sauce, vinegar, sugar, sesame oil, garlic, and ginger in a large bowl. The sauce will be thick.
  3. Add 4–5 tbsp of the reserved pasta water to the sauce and whisk until smooth and pourable.
  4. Drain the pasta and immediately add it to the bowl of sauce.
  5. Toss well to coat. Add more pasta water a tablespoon at a time if the sauce is too thick.
  6. Add the grated carrot and toss again.
  7. Divide into bowls. Top with green onions and chili flakes.

Nutrition per Serving

Estimated values per serving.

526 Calories
19g Protein
80g Carbs
13g Fat
5g Fiber
375mg Sodium
~15% DV Iron

Gluten-Free

This recipe can be made gluten-free with substitutions.

  • Replace spaghetti or linguine with rice noodles or certified GF pasta (rice noodles (200–400 g) typically cost $2–$3 — increases total to approximately $4.50)
  • Replace soy sauce with tamari in the same quantity (minimal cost difference)

Budget Notes

  • This is one of the cheapest recipes on this site. The total cost can be reduced further by omitting the sesame oil.
  • Natural peanut butter (just peanuts) is sometimes cheaper per kilogram than sweetened brands when bought in the large jar.
  • Add a soft-boiled egg on top per serving for extra protein at low cost.
  • The sauce keeps well in the fridge for 3–4 days. Make extra and use it as a dip or salad dressing.