Sesame Noodles
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Sesame Noodles – cool, creamy and perfect for packed lunches and potlucks, and ready in just 20 minutes! You’ll love this addictive recipe for Sesame Peanut Noodles packed with crunchy vegetables and tossed in a simple sauce made from creamy peanut or cashew butter and the added optional of red pepper flakes to control their heat (vegan and gluten-free swaps included below!)
If you’re after more simple noodle dishes, try my Chicken Pad Thai, Kung Pan Noodles, Spicy Korean Beef Noodles, Thai Drunken Noodles, and my tried-and-tested Mongolian Beef and Broccoli Noodles.
Why This Recipe Works
They go big on textures and flavors: Slippery noodles, a cool, creamy sauce, crunchy vegetables and toasted sesame seeds all come together in these Cold Sesame Noodles for the ultimate better-than-takeout bite!
These Peanut Noodles genuinely taste better cold: Making them perfect for make-ahead lunches, lunchboxes or potlucks!
Ingredients
- Egg noodles: or udon noodles if you want these noodles to be vegan, and soba noodles if you need them to be gluten-free!
- Carrot: peeled and cut into thin matchsticks.
- English cucumber: seeds removed and cut into matchsticks.
- Salad onions: thinly sliced.
- Creamy peanut or cashew butter
- Soy sauce
- Rice vinegar
- Minced ginger
- Toasted sesame seeds
- Sriracha or chilli garlic sauce
- Toasted sesame oil
- Red pepper flakes: for serving.
- Lime wedges: for serving.
Here’s How to Make It
- Cook the noodles: Cook the noodles in a large pan of water as per the package instructions. Drain and run them under the cold tap to rinse off the starch, then leave to drain.
- Make the sauce: In the bottom of a large bowl stir the peanut or cashew butter, soy sauce, rice vinegar, minced ginger, sesame seeds, sriracha and toasted sesame oil together to make a smooth paste.
- Mix the noodles: Add the rinsed and drained noodles, and stir until they’re well coated with the sauce. Then stir in the prepared vegetables, reserving a few of the chopped salad onions for garnish.
- Serve: Divide the noodles between four bowls, and top with the reserved salad onions, and some more sesame seeds and red pepper flakes.
Expert Tips
- Make these noodles meal prep friendly. These noodles keep well, but if you’re prepping in advance store the cucumber on top of the mixed noodles ready to stir in just before serving to prevent the noodles becoming too wet.
FAQs
These Sesame Peanut Noodles are great on their own for lunch, but to make them a more complete meal (they make a great summer dinner after a hot day!) add some baked salmon, crispy shrimp or poached chicken.
Honestly, it’s the delicious creamy sauce that make these noodles special so use whatever you have to hand!
More Recipes to Try
- Best Pad Thai Recipe with Peanut Sauce – a takeout style favorite made easy at home.
- Thai Drunken Noodles – slurp worthy noodles in one irresistible bowl.
- Chicken Pad Thai – saucy, satisfying, and weeknight friendly.
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Sesame Noodles
Ingredients
- 12 oz egg noodles
- 1 carrot, peeled and cut into thin matchsticks
- 1/2 English cucumber, seeds removed and cut into matchsticks
- 3 salad onions, thinly sliced
- 3 tbsp creamy peanut butter, or cashew butter
- 1 tbsp soy sauce
- 1/2 tbsp rice vinegar
- 2 tsp fresh ginger, minced
- 2 tsp toasted sesame seeds, plus extra for serving
- 1 tsp sriracha, or chili garlic sauce
- 1/2 tsp toasted sesame oil
- red pepper flakes, for serving
- lime wedges, for serving
Instructions
- Cook the noodles in a large pan of water as per the package instructions. Drain and run them under the cold tap to rinse off the starch, then leave to drain.
- In the bottom of a large bowl stir the peanut or cashew butter, soy sauce, rice vinegar, minced ginger, sesame seeds, sriracha and toasted sesame oil together to make a smooth paste.
- Add the rinsed and drained noodles, and stir until they’re well coated with the sauce. Then stir in the prepared vegetables, reserving a few of the chopped salad onions for garnish.
- Divide the noodles between four bowls, and top with the reserved salad onions, and some more sesame seeds and red pepper flakes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These noodles look so tasty! Must make for dinner soon!
Yummy!
I’m making this dish for my fiancé! It looks amazing.
Thanks Camille!!! 🙂
Yummy
Yum! I am going to be trying this recipe.
Hi Gretchen! Thanks so much for your sweet comments on my food photos – can’t tell you how much that means to me! There isn’t a way for me to see if you successfully entered until the giveaway is over, but if you entered in your email instead of a Facebook login that works!! 🙂
looks yummy! thanks!
Looks and sounds delicious!
We love a peanut sauced pasta in this house!