Sesame Noodles
Equipment
Ingredients
Noodles & Sauce
- 6 oz noodles, see note 1
- 2 tablespoons sesame paste
- 1 tablespoon peanut butter
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- 1 teaspoon sugar
- 1 teaspoon vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 2 tablespoons reserved noodle water
Optional Garnish
- Sliced cucumbers
- Crushed peanuts
- Chili oil
Instructions
- Boil the noodles 1 minute before al dente and reserve some noodle water.
- In a bowl, whisk sesame paste, peanut butter, soy sauce, garlic, ginger, sugar, vinegar, sesame oil, sriracha, and noodle water until smooth.
- Toss the noodles in the sauce until evenly coated.
- Plate and garnish with cucumbers, peanuts, and chili oil if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sesame Noodles Are The Ultimate No-Cook Summer Noodle
Sesame Noodles are the perfect answer to hot days and lazy nights. They’re bold, creamy, and come together with pantry staples you probably already have. The sesame paste gives it a deep, nutty base, while peanut butter rounds it out with richness. Toss it all with soy, garlic, and a splash of sriracha, and you’ve got something that feels both refreshing and satisfying.
Why This Recipe Is on Repeat
This dish is fast, flexible, and endlessly slurpable. You can use any noodle you have on hand, and it keeps well as leftovers too. It’s great for meal prep, lunchboxes, or a quick dinner that doesn’t require turning on the stove for long. Add a protein or keep it simple. It’s delicious either way!
Ingredients for Cold Sesame Noodles
You only need a few flavorful ingredients to pull this off. The combination of sesame paste and peanut butter creates the creamy base, while soy sauce, vinegar, ginger, and garlic give it depth. A touch of sriracha adds just enough kick, and the reserved noodle water brings it all together.
Noodles & Sauce
- 6 oz noodles
- 2 tablespoons sesame paste
- 1 tablespoon peanut butter
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- 1 teaspoon sugar
- 1 teaspoon vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 2 tablespoons reserved noodle water
Optional Garnish
- Sliced cucumbers
- Crushed peanuts
- Chili oil
How to Make Sesame Noodles
Step-by-Step Instructions
Start by boiling your noodles until just shy of al dente. Reserve 2 tablespoons of the cooking water before draining.
In a mixing bowl, combine sesame paste, peanut butter, soy sauce, garlic, ginger, sugar, vinegar, sesame oil, sriracha, and reserved noodle water. Stir or whisk until smooth and creamy.
Toss the cooked noodles into the bowl and mix until every strand is coated in the sauce.
Plate your noodles and top with sliced cucumbers, crushed peanuts, and a drizzle of chili oil for extra flavor and crunch.
Tips and Variations
Can I Make This in Advance?
Yes. This dish holds up well in the fridge. Store it in an airtight container for up to 2 days. Add a splash of water to loosen the sauce before serving.
What Kind of Noodles Work Best?
Udon, ramen, soba, spaghetti, or even instant noodles all work well. Just avoid super delicate noodles that break easily.
Frequently Asked Questions
Can I make this dish vegan?
It already is! Just double-check that your noodles and sriracha don’t contain animal products.
How do I make it spicier?
Add more sriracha or finish with extra chili oil or chili crisp on top.
What if I don’t have sesame paste?
You can sub with tahini or just use more peanut butter. The flavor will be slightly different but still great.
You Might Also Like
- Want something warm and creamy? Try my Creamy Kimchi Noodles.
- Craving more sesame flavor? Check out my Spicy Peanut Noodles.
- For an even more garlicky noodle option, try my Creamy Garlic Noodles.
