The Dinner I Make Without Thinking

We all have those nights when we’re too tired too cook, but too hungry to get by with just a snack, and that’s when these Sesame Peanut Noodles are made. They’re creamy, salty, and come together super quickly, sometimes faster than when I’m trying to figure out what to eat! The sauce has the perfect combination of sesame paste, peanut butter, and some pantry staples that balance the sauce perfectly. There’s no cutting boards, no complicated steps, all you need is just one bowl and whatever noodles are laying around, and usually for me it’s instant ramen!

The Sesame Peanut Sauce You’ll Want on Everything

This is literally one of the most addictive sauces that you’ll ever make, and it’s SO simple! It’s made with peanut butter, Chinese sesame paste (or tahini if that’s all you can find), soy sauce, garlic, ginger, and a splash of vinegar to cut through the richness. I always use a bit of noodle water to help emulsify the liquid some more and turn it into something super creamy and cling to the noodles. It’s super balanced despite looking at the ingredients firsthand, and I guarantee that once you take the first bite, you won’t be able to stop!

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Ingredients You’ll Need To Make Sesame Peanut Noodles

Noodles & Sauce:

• 6 oz noodles of your choice
• 1 tbsp peanut butter
• 1 tbsp sesame paste or tahini
• 1 tsp dark soy sauce
• 1 tbsp light soy sauce
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tsp sugar
• 2 tbsp reserved noodle water

Optional Garnishes:

• Scallions
• Sesame seeds

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How to Make Sesame Peanut Noodles

Boil your noodles until just al dente. Scoop out 2–3 tablespoons of noodle water before draining.

In a large mixing bowl, whisk together peanut butter, sesame paste, both soy sauces, garlic, ginger, sesame oil, vinegar, sugar, and the reserved noodle water. Stir until smooth and creamy.

Add the noodles to the bowl and toss until every strand is fully coated.

Serve warm or chilled. Garnish with scallions and sesame seeds if you’ve got them.

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Tips & Variations

No Sesame Paste?

Tahini works great, or just substitute with even more peanut butter. It’ll have a little less of that signature sesame flavor, but still be delicious.

Make It a Meal:

Toss in leftover chicken (I like to use Costco Rotisserie Chicken!) or even more veggies to increase the volume. I’ve found that this dish tastes even better with cucumbers 🙂

Add Some Spiciness:

If you want this to be even spicier, mix in chili crisp or sriracha in the sauce. It also helps balance the crispiness even more!

Adjust to Your Taste:

Add more noodle water if the sauce gets too thick, a spoonful at a time until it’s silky and smooth. It will sometimes be too thick depending on the peanut butter brand you use.

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Frequently Asked Questions

Can I make this ahead of time?

You can mix the sauce a few days in advance and store it in the fridge. Just cook fresh noodles when you’re ready and toss it all together. If you’re tight on time, you can just add a splash of water and microwave for 2 minutes before mixing everything together 🙂

What noodles should I use?

Pretty much anything chewy. Udon, ramen, wheat noodles, soba, or even spaghetti all work. Just avoid anything too delicate like rice noodles.

Is Chinese sesame paste the same as tahini?

Not quite. Sesame paste is darker and more intense, while tahini is milder and more bitter. Both are good, just expect a slightly lighter flavor.

Is this recipe vegan?

Yep! Just double check your noodles and soy sauce if you’re trying to avoid hidden animal products.

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Try These Next

• Want more creamy noodle comfort? Go for my Spicy Peanut Butter Noodles!
• Craving something with more protein? You’ll love my Crispy Honey Garlic Chicken.
• Want something with a creamier and spicier sauce? Try my Chili Oil Vodka Pasta.

→ What’s your go-to lazy dinner when you don’t want to cook? Drop it in the comments!