The rich and nutty flavours of peanut butter are combined with the heat of gochujang and a hint of sweetness in this whole wheat spaghetti with gochujang peanut butter sauce. The green onions and sesame seeds offer a lovely crunch and freshness, and the chili flakes add a spicy edge. It's a fusion dish that combines hearty whole-wheat spaghetti with flavours from Korea and Asia. Every bite of this robust, spicy food is to be enjoyed!
- 250g whole wheat spaghetti
- 2 tablespoons gochujang (Korean red chili paste)
- 3 tablespoons smooth peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon chili flakes (adjust to taste)
- 2 tablespoons sesame oil
- 2 green onions (spring onions), thinly sliced
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon vegetable oil
- Salt, to taste
- Fresh cilantro leaves, for garnish (optional)
- Cook the Whole Wheat Spaghetti: In a large pot of salted boiling water, cook the whole wheat spaghetti according to the package instructions until al dente. Drain and set aside.
- Prepare the Gochujang Peanut Butter Sauce: In a mixing bowl, combine gochujang, smooth peanut butter, soy sauce, honey or maple syrup, minced garlic, and chili flakes. Mix well until you have a smooth sauce. Adjust the sweetness and spiciness to your preference by adding more honey or chili flakes.
- Toss the Spaghetti: Heat sesame oil and vegetable oil in a large pan over medium heat. Add the cooked spaghetti to the pan. Pour the Gochujang Peanut Butter sauce over the spaghetti and toss to coat evenly. If the sauce is too thick, you can add a splash of hot water from the pasta pot to loosen it up.
- Season and Garnish: Taste and adjust the seasoning with salt if needed. Garnish the spaghetti with thinly sliced green onions and toasted sesame seeds.
- Serve: Divide the Whole Wheat Spaghetti with Gochujang Peanut Butter Sauce among serving plates. Optionally, garnish with fresh cilantro leaves for an additional burst of flavor.