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.
Very yummy, but seemed pretty salty. I’ll use reduced salt soy sauce next time. I added some diced serrano peppers and cilantro as garnish. Delicious!
So good! Didn’t have rice vinegar so used apple cider and added some siracha for spice.
It’s one of those recipes I’ll pass to my children to reward their taste buds. I tweak it a lot with different noodles but sauce stays pretty similar, good organic peanut butter, low sodium soy sauce and organic veggies makes this somewhat ideal for my own taste and it’s incredibly easy to make. Thanks dor this recipe!
I made exactly as directed. It was ok but bland for my preferences. But I then added some chili garlic sauce (OMG) and peas and it was amazeballs.
This recipe is amazing! I make it for lunch during work easily- so quick. I added an extra tbsp of peanut butter and might dial back the honey a bit next time, but it was delicious!
This sauce is incredible! I skipped the ginger because we did not have any, and next time I will make sure to add some (it is good but seems like it is missing a little something). I’m sure it is perfect with that ginger!! Great recipe
This recipe is absolutely perfect! Made it for the first time tonight and I know it will be in my regular rotation! Used garlic powder and ground ginger since I was out of fresh and OMG it’s so good!
My 13 year old made this a couple of times with ramen noodles. Then I made It with rice noodles. It’s always delicious! It’s you like heat, we replace half a tablespoon of sesame oil for HOT sesame oil and it’s perfect! I added blanched broccoli to it and it was a great meal. !
My family LOVES this recipe!! I decrease the noodles slightly and add shredded carrots to the sauce. Tossing with the hot noodles softens the carrots. Also add grilled chicken breast on the side for those that want to add a little meat to it.
I was craving peanut sauce with noodles. Found this easy recipe, made the sauce, boiled the rice noodles, sautéed some red cabbage and greens, tossed it all together. I was enjoying the deliciousness in 20 minutes! Thank you!
I have made this recipe so many times. I love it. I am almost at the point of having it memorized. Thanks for sharing!
sitting down to eat this right now and very yummy. I will never eat plain top ramen again,
Just made this for lunch and it was delicious! Very easy to put together and with a great flavor. I added some sriracha to give it some heat and used spaghettini since it was what I had on hand. I will definitely be making this again- thank you for the great recipe!
5 stars
Perfect recipe. Easy. Fast. I serve it with zucchini noodles. I’m embarrassed to say that it’s just the two of us but I always double the recipe. It’s that good. Thank you.
I am from NYC. This is my comfort food. But I live in Miami. Not as easily found here. This recipe is the closest I’ve come to NYC yet! Thank you! (Disclaimer – I did dial back the sesame oil due to personal preference. I used maybe two teaspoons, not tablespoons.) (And probably an extra Tbs of peanut butter because I am an addict.) (Sorry for messing with the recipe….but your other ingredients were spot on for what I was seeking…and I did use ramen…which was perfect.)
I only added 1 tbsp of rice vinegar since I ran out; 1 tsp of ginger garlic paste since I was too lazy to chop; added steamed veggies (broccoli & carrots) and half a block of airfried tofu chopped in bite size pieces. Garnished with green onions and sesame seed as suggested. Thanks for the recipe! It was delicious 🙂
So tasty and easy to make! I added chicken, broccoli, and cabbage. Thanks for sharing!
I’ve that I don’t have to cook down this sauce! Delicious!
The whole family loved it and it was so easy to make.
I just literally tried this amazing recipe and it was so delicious! My girlfriend loved it and even my dog! Lol! It was so simple to make and the sesame flavor was outstanding! This will definitely be a part of my weekly meals for sure! 5 stars! Thank you so much. ❤
Made this early in the morning and it was amazing!
so yummy! I’ve been searching for a peanut sauce for noodles! made this with the Taiwanese knife cut noodles and I did not have regular rice vinegar but I had some black vinegar. was so delicious!
Skipped out on the honey added juice of one lime. Heavenly!
Delicious! So simple to make.
This is such a great basic recipe that is very forgiving and takes additions well. I used Ramon noodles, added a little fish sauce, chicken, mushrooms, sambal, and julienne carrots. This will be a go to for Asian cravings.
Everyone in my family enjoyed these noodles.
Yum! I made it for my parents and sister during summer break/quarantine. (Quadrupled it for 4 people).
Heaven in a bowl! Used maple syrup instead of honey, whole wheat pasta, and crunchy peanut butter. Upped the peanut butter by about a tablespoon. And OMG it was good!
I made this recipe as written, but added a few julienne vegetables and it was incredible! My husband is not a big fan of ginger, but raved on this recipe and said to keep and make it again. He also said it was as good as a restaurant and I have to agree, the balance of flavors and spices is perfect. I’ve tried quite a few similar recipes and they are either too sweet or acidic; this has all the right notes in perfect harmony. Thank you!!
Easy and delicious!
nice
Pretty good
It is a bit too sweet for me, but it’s tasty.
I tripled the recipe and sautéed chicken, squash, zucchini, carrots and mushrooms! Yum! My new favorite Asian food!!
I was wondering if i could possibly add chili oil?
It was quick and delicious. I used a sweet chilli paste instead of honey. I’ll never look at left over boiled noodles the same way again. I added par boiled French beans, thinly sliced cabbage leaves and thinly sliced mushrooms. Delicious.
Wonderful, easy and fast recipe! I loved it!
Made this and substituted white vinger instead of rice. Found flavors were very good, a little saucy (not dry) when mixed. Quantities used could cover way more than 6 ounces. I had plenty of coverage using two ramen noodle packages. Would recommend and use again.
I’ve made this several times now and it’s just perfection! It’s also amazing with almond or cashew butter. Thanks so much for the recipe!
Great recipe! Followed the recipe ,but doubled the garlic and ginger, it was delicious.
I guess she wasn;t kidding when she said it’s life-changing
How to doctor up a packet of oodles of noodles google search led me to this fantastic recipe. Wow! I made the sauce just as directed. Very tasty 😋 I had some leftover pork loin and asparagus from Xmas dinner. So I chopped that up and added to noodles and smothered it in that yummy peanut sauce. Mind blown 🤯 So easy! I will make this again for sure. Here I thought I was slumming with some dehydrated noodles and turns out I was treating myself to Asian awesomeness. And I literally made this 5 minutes. Just wow!
Yummy, thanks! Made with two pkgs of ramen noodles, but we ate it all! So sad to not have leftovers! Will double and make again! Thanks for this quick addition to the repertoire!
What a delicious recipe! I made it as per the recipe and will make it the same way many times in the future. My grandchildren like ramen noodles. They’re going to LOVE these!
Easy and delicious!
Exactly what I was looking for and craving.
This was fantastic! Needed it to be gluten free so we used Tinkiyada rice noodles, coconut aminos in place of soy sauce , and tripled the sauce. We will be making this again. Thanks!
I’ve been testing quick peanut butter noodle recipes from all over the Internet. All of thenothers required adjustment. This one is perfect. I did add a drop of fish oil and a spritz of fresh lime. But seriously- you got the right ratio down! Thank you!!!
This was really good. I made it this evening and doubled the recipe. I did have to add more soy, as it was a little dry. I also added chicken. Better than the local restaurant would make and delicious and
It’s in my recipe box!
This is just what I was craving!! I just wish I would have had some green onions and maybe a tad bit more peanut butter and it would have been just right! Thanks so much for sharing such a versatile recipe, I know I will be coming back again and again!
very nice recipe! 🙂
Made this and threw in a small bag of frozen veggies. It was so delicious and so easy! What a great use of my ramen noodles.
What’s a good sub for honey in this recipe? I’m vegan. Thanks!
You’re a vegan and you don’t know what to use as a honey sub yet? That makes no sense.
Use a sweetener that you like.
Wow. I’m not sure why you’d even comment on that, but she might be new to be a vegetarian OR maybe she just wants to see if the blogger whom is a dietician and familiar with making the dish, WHAT would be the BEST sweetener used in the dish. Just saying, the comment seemed unnecessary, probably just as unnecessary as mine lol. Anyways, I myself like brown rice syrup and agave.
Agave nectar is vegan.
I’ve subbed out the honey with agave, and it was delicious!
I often use pure maple syrup as a honey substitute.
This sounds very good. I ran out of sesame paste at home. I’m going to use peanut butter instead of sesame paste. I do have sesame oil. I like the idea of adding a little honey (or maple syrup which is what I have) and rice wine vinegar and finely chopped ginger. I’m going to try this recipe tonight for our Fourth of July celebration. I’ll have grilled chicken with sweet Thai hot sauce and fresh basil leaves as the meat dish. Happy Fourth of July to you!
I love how simple, quick and satisfying these noodles are. My belly is smiling!
made this today! i used garlic powder and no ginger. I also halfed the rice vinegar because i don’t like it too much. i carmelized some sweet onions and added it to my dish 🙂
Skipped the ginger because I didn’t have any on hand, but this was still amazing! Thank you for sharing!
Absolutely delicious! I doubled the fresh ginger, decreased the honey by about 1/3 and increased the PB by about 1/3. I chopped up a ton of veggies and diced a chicken breast and then doubled the sauce to cover it all and up the health factor on the dish. Added a sprinkle of cayenne and salt upon serving.
Just made this to go with our grilled pork chops and it is fantastic! It’s the sauce I’ve been search for.
Next time will be adding chunks of cooked chicken breast. All the flavor of our favorite restaurant peanut butter chicken with less sodium and additives. Thanks for the post.
I made this last night. I added strips of beef to it and sautéed some veggies to go with it. Perfect and just what I was craving! Thank you!
What ingredient made it spicy? I think next time I’d decrease that element next time.
Yummy anyhow.
Barbara
the ginger root would be the only thing that would’ve made it spicy.
Just tried this recipe – lovely, by the way. But it seems to me this person is probably tasting the raw garlic.
This recipe was excellent, thank you for sharing!
The best sesame peanut sauce ever. You helped me perfect my recipe.
Thanks