Cold Peanut Sesame Noodles

Darell Bell


These noodles get better as they chill in the refrigerator. You can add shrimp, chicken, or any vegetables to make this dish your own.

I love garlic so I add plenty of it to these noodles. Feel free reduce the amount of garlic.

pinch tips: Non-Stick Rice Every Time




15 Min


10 Min


8 oz
linguine pasta or sphaghetti
1/4 c
peanut butter
1/4 c
rice vinegar
1/3 c
soy sauce, low sodium
1/4 c
sesame oil
2 Tbsp
brown sugar or honey
1 tsp
siracha or chili paste
2 clove
garlic (minced)
1 tsp
ginger (fresh) or 1/2 tsp ginger powder
2 Tbsp
white or black sesame seeds
1/4 c
green onions

Directions Step-By-Step

Boil pasta according to package directions and drain and rise with cold water.
In a large bowl add the peanut butter and slowly add in the rice vinegar, soy sauce, sesame oil, brown sugar(or honey), and siracha (or chili sauce). Whisk until combined and smooth.
Add the minced garlic cloves and ginger to the sauce. Mix well.
Add the drained pasta to the sauce as well as the sesame seeds and green onions. Mix until the noodles are coated.
Transfer the noodles to the refrigerator and allow the flavors to be absorbed in the noodles for at least an hour or overnight.

About this Recipe

Course/Dish: Pasta Sides
Dietary Needs: Vegetarian
Other Tag: Quick & Easy