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.


★★★★★ 1 vote

15 Min
10 Min


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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

How to Make Cold Peanut Sesame Noodles


  • 1Boil pasta according to package directions and drain and rise with cold water.
  • 2In 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.
  • 3Add the minced garlic cloves and ginger to the sauce. Mix well.
  • 4Add the drained pasta to the sauce as well as the sesame seeds and green onions. Mix until the noodles are coated.
  • 5Transfer the noodles to the refrigerator and allow the flavors to be absorbed in the noodles for at least an hour or overnight.

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About Cold Peanut Sesame Noodles

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

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