A sauce made with peanut butter? That’s certainly my love language. Sesame noodles can be eaten cold or hot, and are versatile enough to be topped with your favorite protein! Chicken, salmon, and shrimp are my faves.
This minimal ingredient, sesame noodles dish comes together in under 20 minutes. I think it’s safe to bet that you probably already have everything in your pantry! There’s really nothing better then slurping these up with some chopsticks. Or a fork? Seriously, as long as they wind up in your belly… who really cares how they get there? 😉 Noodle lovers will not want to miss these other family favorites! Spicy Sausage Soup with Mustard Greens and Noodles are great on a chilly night. My classic Homemade Recipe for Pad Thai is a must try. Another one pan winner is this Customizable Ramen Noodle Stir Fry!
INGREDIENTS FOR PEANUT SESAME NOODLES:
- Spaghetti (or your favorite noodle like Pad Thai, Ramen or Soba)
- Soy Sauce
- Peanut Butter
- Fresh Grated Ginger
- Rice Wine Vinegar
- Garlic
- Sesame Oil
- Toasted Sesame Seeds
- Fresh Cilantro
- Peanuts
- Black Garlic
HOW TO MAKE PEANUT SESAME NOODLES:
- Bring noodles to a boil in a large pot of water according to packaged directions.
- Whisk together the soy sauce, peanut butter, ginger, rice wine vinegar, garlic and sesame oil in a small sauce pan and bring to a simmer. Once thickened, remove from heat.
- Drain noodles and pour the sauce over. Using tongs, toss the noodles until fully covered in the sauce. If the sauce consistency is too thick, add a small amount of sesame oil or water to thin it out.
- Garnish with sesame seeds, cilantro, chopped peanuts, and black garlic. Serve immediately.
OTHER RECIPES YOU MIGHT ENJOY
Korean Beef Cream Cheese Wontons
Bang Bang Air Fryer Brussels Sprouts
Our Favorite Korean Chicken Recipe
Spicy Tuna Poke Bowl Tacos With Mango and Avocado
- ½ lb. Spaghetti or your favorite noodle (Pad Thai, Ramen, or Soba)
- 2 Tbsp. Soy Sauce
- 3 Tbsp. Salted Peanut Butter
- 1 tsp. Fresh Grated Ginger
- 2 Tbsp. Rice Wine Vinegar
- 1 tsp. Minced Garlic
- 2 Tbsp. Sesame Oil
- Toasted Sesame Seeds
- Fresh Cilantro, chopped
- Chopped Peanuts
- Black Garlic
- Bring noodles to a boil in a large pot of water according to packaged directions.
- Whisk together the soy sauce, peanut butter, ginger, rice wine vinegar, garlic and sesame oil in a small sauce pan and bring to a simmer. Once thickened, remove from heat.
- Drain noodles and pour the sauce over. Using tongs, toss the noodles until fully covered in the sauce. If the sauce consistency is too thick, add a small amount of sesame oil or water to thin it out.
- Garnish with sesame seeds, cilantro, chopped peanuts, and black garlic. Serve immediately.
NOTES ON THIS RECIPE:
- The sauce is the magic in this recipe. If desired, swap out spaghetti for gluten free pasta like soba noodles or chickpea pasta. Ramen and Pad Thai noodles are great choices as well.
- If you like to cook with freshly grated ginger, check out the freezer section for small cubes of crushed ginger cubes. They’re a serious life changer! One cube = 1 tsp.
- Peanut butter with just salt and peanuts is key, so check your labels to make sure your peanut butter doesn’t have added sugar. The additional sweetness will alter the flavors in the sauce.
PIN THIS FOR LATER:
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