Sesame-Peanut Noodles

Sesame-peanut noodles are tossed with sesame seeds, peanut butter, sesame oil, soy sauce, vinegar, sliced cucumbers, and scallions. A great lunch or first course to a Chinese dinner.

A bowl of sesame-peanut noodles coated in peanut sauce, topped with sesame seeds, chopsticks on the side

These gooey, slurpy, peanut butter-y noodles are the true test of a Chinese restaurant’s worthiness. Although now you don’t have to leave it to chance. You can simply make them at home. These sesame-peanut noodles are adapted from The New Basics Cookbook, by Julee Rosso and Sheila Lukins. Adapt it as you will, tossing in some shredded leftover chicken or grilled shrimp or asparagus or sugar snaps or carrots or whatever you please. Originally published October 20, 2005.Renee Schettler Rossi

Sesame-Peanut Noodles

  • Quick Glance
  • (3)
  • 20 M
  • 20 M
  • Serves 4
5/5 - 3 reviews
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Bring a large pot of salted water (figure about 1 teaspoon salt per quart of water) to a boil.

Meanwhile, toast the sesame seeds in a dry skillet over medium heat, stirring or shaking things frequently, until they turn golden brown, about 5 minutes. Transfer to a plate to cool.

In a food processor, combine the peanut butter, sesame oil, peanuts, soy sauce, vinegar, mirin or sherry, garlic, and red pepper flakes. Process to a purée. Stir in half the cooled toasted sesame seeds.

Slice the cucumber in half lengthwise and use a spoon to scoop out the seeds and toss them in the compost or the trash. Slice each cucumber half crosswise about 1/4 inch thick.

Add the noodles and cook until tender, 4 to 5 minutes. Drain very well, shaking the colander until it stops dripping, and dump into a bowl. Add the peanut mixture, cilantro, and black pepper, and toss to coat. Turn out onto a large platter. Arrange the cucumber slices around the edge of the platter, sprinkle the scallions on top, and sprinkle the remaining sesame seeds on last. Serve warm or at room temperature.

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    *What Is Mirin?

    • Mirin is a sweet Japanese rice wine; you’ll find it in the Asian section of your supermarket.

    Recipe Testers' Reviews

    This dish is a keeper. It is quick and has a wonderful balance of textures and flavours. The first taste without cucumber was quite good — good enough, in our opinion, to warrant being made again. The next bite with the cucumber really made the dish, though. We loved the crisp moistness the cucumber brought to the noodles, while without the cucumber we found the sauce a bit dry. We loved the heat of the raw garlic and found the combination of toasted sesame seeds and ground nuts added a nice textural component to the sauce.

    These noodles have a wonderful Pan-Asian flavor: the magic Thai combination of peanuts and cilantro mixed with Japanese soba and sesame seeds. This is a very tasty and satisfying dish that I will make again and again.


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    1. The recipe was simple to follow and could be created within a few minutes using such ingredients as sesame seeds, peanut butter, soba noodles, and fresh cilantro, to name only a few. The ingredients used had a nice balance, creating a harmony of flavors and aromas. I thought the arranged cucumber slices around the edge of the platter added a welcoming dimension of texture to the plate, as well as to the taste of the dish.

    2. I’ve made this recipe several times for friends and family and it’s always a hit! It comes together quickly and easily and has an amazing flavor. I’m a big fan of cilantro, so this is one of my “go to” dishes when I’m craving it. The crunch of the cucumber, nuts, and seeds really make it interesting.

    3. This meal came together surprisingly quickly and was incredibly flavorful. I julienned the cucumber, tossed the cucumber and the noodles with the sauce, and served it with grilled chicken on top. Rave reviews all around!

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