Quick and easy Sesame Noodles. Toss any noodle of your choice with this savory, garlicky sesame sauce made with sesame paste, peanut butter, soy sauce, and rice vinegar. We love to eat it hot, but it's equally delicious served at room temperature. Add a spoonful of chili oil for some heat ^_^
Hooray for sesame noodles!
These noodles are easy to make, all you need is 10 minutes.
You can even make the entire in one bowl. Put all the sauce ingredients in one bowl and mix it all together. Then add the cooked noodles. Toss and eat!
It is really that simple.
These noodles are good for any time of the day. Breakfast? Top it with a fried egg! Lunch? Eat it plain for a quick and tasty lunch. Dinner? Serve it as a side dish and pair with local favorites like Mochiko Chicken, Hawaiian Garlic Shrimp, or Shoyu Chicken.
They also make a great potluck or big group dish. Everyone loves sesame noodles!
Here's what you'll need:
- Dried noodles - Use any type of dried noodles you like. We used dried udon noodles in the photos for this recipe.
- Sesame paste
- Peanut butter - Make sure to use smooth/creamy peanut butter, not chunky. You want a more commercial brand. (We normally love the healthier and smaller brands but they don't mix as well and you need a smooth peanut butter that mixes easily for this recipe.)
- Soy sauce
- Rice vinegar
- Garlic - Feel free to add more garlic if you really love garlic ^_^
- Chicken broth - You can use homemade or store bought chicken broth or stock, or Better Than Bouillon (we keep a jar of this in the refrigerator and it often comes in handy).
- Green onions
See recipe card for quantities.
Let's get cooking!
Make the sauce.
In a large bowl, mix together the sauce ingredients.
This includes the sesame paste, peanut butter, soy sauce, rice vinegar, garlic, chicken broth, and half of the green onions (we save the other half of the green onions to top the dish).
Cook the noodles according to the package instructions. Drain the noodles.
Add the drained noodles to the bowl with the sauce and toss, toss, toss!
Top with the remaining half of the green onions. Add a spoonful of chili oil or chili crisp if you want it to be a little spicy.
Eat and enjoy. We love to eat these noodles hot, but it's also super tasty at room temperature (which means it's great for a potluck party and large groups when you need to prepare a lot of dishes) ^_^
Substitutions and Variations
Here are our favorite ideas:
- Make it spicy - Top the noodles with a drizzle of chili oil or chili crisp right before serving.
- A pinch of sugar - We try to omit sugar in recipes when we can, but a pinch of sugar does round out and complete the sauce. Feel free to add it if you'd like ^_^
- Change up the noodles - We often use dried udon noodles, but you can use any type of dried noodles from spaghetti to ramen. If you have fresh noodles, even better! It's excellent with fresh egg noodles.
- Add veggies - Top with julienned cucumbers for a bit of crunch (and some health haha)
Store the sesame noodles in a sealed container in the refrigerator. Leftovers keep for 1-2 days, though it's best enjoyed fresh.
Make sure to use smooth/creamy peanut butter for this recipe.
Do not use chunky peanut butter. Do not use the more natural peanut butter where the oil is separated/floats on top.
We like to eat healthy and well, and often keep natural peanut butter (aka fewer other ingredients) in the pantry. But for this recipe, you need a very smooth, already blended peanut butter that mixes well with the other sauce ingredients. Otherwise you'll end up with a "broken" sauce and the dish won't come out right.
You can use any type of noodles! The recipe ingredients call for dry noodles because we always have a ton of different dried noodles in the pantry.
But feel free to use fresh noodles...fresh egg noodles (look for yellow noodles) are super delicious for this recipe.
For dried noodles here are a few that we like to use:
- Udon noodles
- Ramen noodles
- Soba noodles
- Rice noodles
*The only type of dried noodles that I recommend not using for this recipe are super thin noodles like soba and glass noodles/vermicelli because they are too thin.
One word: delicious! It's creamy (but with no cream or butter added) from using a mixture of peanut butter and sesame paste.
It's also nutty and savory (thanks to the soy sauce) and garlic-y.
Rice vinegar gives a little tang and keeps the dish from being too heavy. It's a tasty tangle of noodles with all the good and easy to love flavors.
Yes! Strange right? You think it would be called peanut butter noodles or peanut noodles. But nope, it's called sesame noodles and the ingredients include both sesame paste and peanut butter.
Sesame Noodles Recipe
- In a large bowl, mix together the sauce ingredients (this includes the sesame paste, peanut butter, soy sauce, rice vinegar, garlic, chicken broth, and half of the green onions).
- Cook the noodles according to the package instructions. Drain the noodles.
- Add the drained noodles to the bowl with the sauce and toss, toss, toss! Top with the other half of the green onions. Add a spoonful of chili oil if you want it to be a little spicy. Eat and enjoy ^_^
Looking for other recipes like this? Try these: