Sesame Noodles
This post may contain affiliate links. Please read our disclosure policy.
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.
This looks amazing! The lighter peanut sauce is a great reason not to get takeout.
We never do take out anymore at our house! Dishes like this make it wayyyy too easy to do it at home! 🙂
i <3ed this one!!
Finally!! Someone else who can’t stand spaghetti with red sauce.
I love your recipes! I love cooking them for my family.
Thank you so much I’m thrilled that you enjoy my recipes!! 🙂
This looks good!
I wish these noodles would magically appear right now.
I get your new recipes by email and look forward to them…have been dreaming about a shrimp with Thai sauce over fettuccini that I had years ago…hope this one is close
Ooh, thai sauce over fettuccine?! Sounds amazing!! And sounds like something I’m gonna have to whip up in my kitchen – don’t worry! If it turns out good, I’ll definitely be sharing! 🙂
This recipe looks yummy and super easy! Can’t wait to try it!
I love noodle dishes like this so much! I do like that plain old spaghetti too, though. I just love all pasta, I guess. I’ve never used such a nice blender…… plus I think mine is giving out, so this would be awesome!
I love peanut noodles! Thanks for the recipe