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.Renee Schettler Rossi

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

Sesame-Peanut Noodles

5 / 5 votes
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.
David Leite
CourseMains
CuisineChinese
Servings4 servings
Calories742 kcal
Prep Time20 minutes
Total Time20 minutes

Ingredients 

  • Kosher salt
  • 1/4 cup sesame seeds
  • 1/4 cup peanut butter
  • 1/4 cup toasted sesame oil
  • 1/3 cup roasted peanuts, cashews, or whatever nuts you have
  • 1/3 cup low-sodium soy sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon mirin or sherry
  • 2 medium garlic cloves
  • 1/4 teaspoon crushed red pepper flakes, (or more if you like it spicy)
  • 1 English cucumber, (also called hothouse cukes — the long, skinny ones), peeled
  • 1 pound soba noodles (or substitute any pasta)
  • 1/4 cup chopped cilantro leaves
  • 1/4 teaspoon freshly ground black pepper
  • 3 scallions, green parts only, sliced 1/4 inch thick on an angle

Instructions 

  • 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.

Notes

*What Is Mirin?

Mirin is a sweet Japanese rice wine; you’ll find it in the Asian section of your supermarket.
The Food You Want to Eat by Ted Allen

Adapted From

The Food You Want to Eat

Buy On Amazon

Nutrition

Serving: 1 portionCalories: 742 kcalCarbohydrates: 99 gProtein: 26 gFat: 32 gSaturated Fat: 5 gMonounsaturated Fat: 14 gSodium: 1689 mgFiber: 3 gSugar: 4 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2005 Ted Allen. Photo © 2005 Bill Bettencourt. All rights reserved.

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.

Loved it. This recipe is so simple to prepare, and it was delicious. The soba noodles are wonderful and the peanut sauce was unique and a perfect complement to them. Just an all-around great recipe.

I really liked this recipe because all of the ingredients were ones I usually have in my pantry. It was easy to make and most importantly, it was delicious. There are also so many ways to vary the recipe. You can add more vegetables (shredded carrots, mushrooms, broccoli, etc.) or chicken or shrimp. I liked it as a side dish and I liked this recipe when I served it at a luncheon. I put the ingredients together ahead of time and mixed it at the last minute. I garnished it with the cucumber, sesame seeds, some additional cilantro, scallions, and the chopped nuts — a very attractive presentation.




About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


Hungry For More?

Homemade Corned Beef

Homemade corned beef is crazy easy to make. And it’s not just for St. Patrick’s Day. Although the holiday simply isn’t the same without it.

5 d 3 hrs

Pasta with Butter and Parmesan

Whether you’re five or fifty-five, sometimes nothing is more satiating than a plate of spaghetti with butter and cheese.

20 mins

Gnocchi with Gorgonzola Cream Sauce

Yes. Soft, pillowy gnocchi bathed in a luxurious blue cheese sauce can be on your table in under 30 minutes. Wonders never cease.

25 mins


Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




6 Comments

  1. 5 stars
    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. 5 stars
    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. 5 stars
    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!

    1. Swell, Kristen! I envy you the entire noodle situation, though especially the grilled chicken—oh, to have weather suitable for grilling!