Sesame-Peanut Noodles

Updated: Aug 18, 2018



The flavor combination of sesame and peanut, plus the crunch of the cucumber make these noodles addictive! Each time I make this recipe and serve it to my family and friends someone never fails to ask me for the recipe. It has everything going for it and it's easy to prepare. Oh, did I mention that they are delicious?


Ingredients for Sesame-Peanut Noodles

1 pound of linguine or spaghetti

1 tablespoon sesame oil


1/2 cup smooth peanut butter

2 tablespoons of sesame oil

1/4 cup of low sodium soy sauce

2 tablespoons of rice wine vinegar

*1/4 - 1/2 teaspoon of crushed red pepper or Sriracha sauce

2 tablespoons brown sugar

1 inch piece of fresh ginger, peeled

1/2 cup chicken or vegetable broth

**1 clove of garlic, minced (optional)


Optional garnish: sesame seeds, thinly sliced red or yellow pepper, chopped scallions, or cucumbers


Time Saving Tips: The noodles can be cooked earlier in the day, rinsed with cool water and tossed with sesame oil. Cover with plastic wrap and do not refrigerate. The sauce can also be made ahead of time and left on the counter. Do not mix until ready to serve.


* I use a 1/2 teaspoon of crushed red pepper. It is a little spicy. If you prefer no spice use 1/4 teaspoon instead.


** I do not use any garlic in this recipe. Though feel free to add a little if you would prefer a garlic flavor.


Let's get started.




I just wanted to point out that I used a mini Cuisinart to process the sauce for the noodles. Not all mini's are created equally! I used my new Cuisinart Mini Prep with the 21 - Ounce Bowl (right), but the sauce dripped out a little. Typically, I use the Cuisinart Mini Prep with a four cup capacity bowl (left) which is good for this recipe. If you don't have either one, a blender or large food processor is good. Click on the highlighted words for details of each item.

Let's get cooking!



Cook the linguine or spaghetti according to directions on the package. Once the pasta is cooked drain, rinse with cool water and drain again. Set aside.



Place the drained and cooled linguine in a bowl. Add one tablespoon of sesame oil and toss. Set aside.




Now for the sauce. Measure about a one inch piece of ginger and cut. Feel free to use a little more. Then roughly chop.



Add the soy sauce, rice vinegar, hot pepper flakes, brown sugar, 1/2 cup peanut butter. 1 tablespoon of sesame oil, ginger and 1/2 cup chicken broth to the blender or mini food processor.


Process until smooth. If you want the sauce to be a little thicker you can microwave it for a couple of minutes in a microwave safe bowl. I usually skip doing this.

Toss right before serving and garnish.


Doesn't this look amazing? Enjoy!

2018 Cranberry Walk