Sesame peanut butter noodles can be made in under 10 minutes! The sesame peanut flavor satisfies Asian take-out food cravings. And, they’re so easy!
Sesame peanut butter noodles can be made in under 10 minutes! I don’t think I could get Chinese take-out in 10 minutes.
I love these noodles because their sesame-peanut flavor really satisfies that Asian take-out food craving. And, since I can make them at home, I can control the quality of the ingredients that go into them. But, the best part is how quick and easy they are.
Start by cooking your favorite Asian noodle. I have made this with soba noodles and even ramen noodles without the flavor packets. Rice noodles would probably be great in this too. If you don’t have any Asian noodles, you could always just use some traditional pasta, like fettuccini or linguini.
As the noodles cook, make the sesame peanut butter sauce. Just add some sesame oil, peanut butter, honey, soy sauce, rice vinegar, minced garlic, and grated ginger to a bowl. Give it a good whisk, until it is well combined. The peanut butter will break down and create a smooth, creamy sauce.
Pour the sauce over the hot, drained noodles. Then, stir the noodles to get them completely coated in sauce.
Just before serving, I like to top the noodles with sliced green onions and sesame seeds. They add a nice crunchy texture. Chopped peanuts might be a good crunchy addition, as well.
These noodles are delicious as-is. But, occasionally I make them with a few additions to make them more like a full meal. Sometimes I add cooked, shredded chicken breast for added protein. I have also added a bag of frozen stir fry vegetables that have been cooked according to the package directions.
Here’s the recipe. Enjoy!
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Sesame Peanut Butter Noodles Recipe
Video
Ingredients
- 6 oz. of your favorite Asian noodles like soba, rice noodles, or even ramen noodles without the flavor packet
- 2 tbsp. pure sesame oil
- 1 1/2 tbsp. peanut butter
- 2 tbsp. honey
- 2 tbsp. soy sauce
- 1 1/2 tbsp. rice vinegar
- 1 garlic clove, minced
- ½ tsp. grated fresh ginger root
- Optional Garnish: 3 sliced green onions and 1 ½ tsp. sesame seeds
Instructions
- Cook and drain the noodles according to the package directions.
- In a medium bowl, add the sesame oil, peanut butter, honey, soy sauce, rice vinegar, garlic, and ginger. Whisk until well combined. The peanut butter should completely break down to create a smooth sauce.
- Pour the sauce over the hot noodles. Toss to coat.
- Optional: top each serving with 1 sliced green onion and ½ teaspoon of sesame seeds.
Notes
Nutrition information is based on this dish made with soba noodles.
Nutrition
Love this dish. The second time I made this recipe, I added some cilantro, julienned red pepper and coarsely chopped toasted cashews as a garnish and served it cold after keeping it in the fridge overnight. My Korean wife thoroughly approved, lol. Next time I might add some mango and approach it like a thai side dish.
This is my new absolute favorite recipe!!!! I replaced the honey with agave to make it vegan. It took me like 5 minutes and it was delicious!!
Lovely. An easy meal to put together quickly. I used spaghetti noodles as that is what I had on hand and I doubled the peanut butter. Threw a salad with it and dinner was ready in no time.
This sauce is much lighter consistency for easy spreading, but is packed with flavor. Made our noodles & veggies taste amazing!
Amazing!
So yum! Made for meal prep with veggies as others suggested. Halved the honey and added a grated shallot + sriracha. So good and simple recipe with stuff everybody has at home. Love that you can change the thickness with the amount of pb you add and it stores in the fridge 🍜
So good! Exactly what I wanted.
Easy and delic
Amazing recipe! Thank you so much for sharing!
Good the way it’s written but I may add extra ginger and hot sauce next time. Super easy and super quick
Very tasty and easy to make. I added some red chili paste to kick it up. Definitely going to write this one down to use again.
i’m planning to bring this dish to a picnic where it will be eaten cold. none of the reviewers mentioned eating it cold, wondering what you think
I made this for dinner last night and had the cold leftovers for lunch today. I thought it worked very well as a cold dish.
I make this recipe so often because it is absolutely delicious and easy to make! I like things to have a lot of sauce, though, so I normally double the sauce recipe. I also will add some oven baked tofu to make it even more filling. Simply amazing!
It was excellent and refreshing on a hot day
This dish was perfect with my potstickers. I wouldn’t change anything! Thank you for a great recipe.
I just tried it and it’s pretty good. Thank you for the recipe.