Sesame Noodles
Cold or room-temp sesame noodles with creamy peanut-sesame sauce, cucumber, and scallions—Asian-American deli classic that doubles as a no-fuss weeknight side or light dinner. Sauce is cooked-safe pantry mixing; add shredded cooked chicken (165°F) if you want protein.
đź›’Ingredients
- 12 ounces spaghetti or Chinese egg noodles
- 1/4 cup creamy peanut butter
- 2 tablespoons tahini or additional peanut butter
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1–2 teaspoons chili garlic sauce or sriracha (optional)
- 1 clove garlic, minced or grated
- 2–4 tablespoons hot pasta water to thin
- 1 cucumber, julienned
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
- Optional: 2 cups shredded cooked chicken (previously cooked to 165°F)
🔧Kitchen Tools Needed
- Pasta pot
- Whisk
- Mixing bowl
- Colander
đź“ťInstructions
- 1
Cook noodles in salted water until al dente. Reserve 1/2 cup pasta water; drain and rinse briefly under cool water for cold sesame noodles (skip rinse if serving warm).
- 2
Whisk peanut butter, tahini, soy sauce, vinegar, sesame oil, honey, chili sauce, and garlic until smooth. Thin with hot pasta water until pourable.
- 3
Toss noodles with sauce until every strand is coated. Fold in cucumber, green onions, sesame seeds, and optional chicken.
- 4
Taste and adjust soy, vinegar, or heat. Serve cold or at cool room temperature within 2 hours, or chill promptly.
- 5
Refrigerate leftovers up to 3 days. If adding chicken, keep chilled and do not leave out more than 2 hours; reheat chicken portions to 165°F if serving warm.
🥗Nutrition Information
⚡Calories per serving: 450
🏷️Recipe Tags
âť“Frequently Asked Questions
Peanut allergy?
Use sunflower seed butter and tahini; flavor will be slightly different but still creamy.
Serve hot?
Skip the rinse and toss with warm noodles and warm sauce.
Make ahead?
Sauce keeps 4 days refrigerated; toss with noodles the day you serve so they do not dry out—loosen with water.
Food safety?
If adding chicken, use fully cooked chicken and refrigerate within 2 hours.
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