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


  • 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


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

Printable Recipe Card

About Cold Peanut Sesame Noodles

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

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