Peanut-Ginger Noodles

Melissa Powers


If you love Sesame noodles this is a very easy recipe and very healthy. I've adapted it just a tad from to give it a sesame-infused boost. Their version has 287 calories. Mine has a bit more because I add toasted sesame oil and sesame seeds.
This can be a light main dish or a robust side dish.


★★★★★ 2 votes

5 Min
10 Min


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  • 1/2 c
    smooth natural peanut butter
  • 2 Tbsp
    reduced sodium soy sauce
  • 1 1/2 tsp
    minced garlic
  • 1 1/2 tsp
    asian chili-garlic sauce or paste (or to taste)
  • 1 tsp
    minced fresh ginger
  • 8 oz
    whole wheat spaghetti
  • 12 oz pkg
    fresh vegetable medley, such as carrots, broccoli, snow peas (or selection from grocery salad bar)
  • 1 tsp
    toasted sesame oil
  • 1 Tbsp
    sesame seeds, lightly toasted in a dry skillet

How to Make Peanut-Ginger Noodles


  1. Put a large pot of water on to boil.
  2. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce, sesame oil, and ginger in a large bowl.
  3. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta and vegetables; toss well to coat. Serve warm or chilled garnished with toasted sesame seeds.

Printable Recipe Card

About Peanut-Ginger Noodles

Course/Dish: Other Salads
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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