Sesame Noodles
This Sesame Noodles recipe is sweet, spicy and deliciously easy. Better than takeout! Perfect for your weeknight family dinner or date night in!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Lunch, Main Dish
Cuisine: American, Chinese
Keyword: Pasta, peanut butter, sesame, takeout
Servings: 8 servings
Calories: 399kcal
Author: Mary Ann Dwyer
- 2 Tbsp. grated fresh ginger
- 3 garlic cloves
- 1/3 cup creamy peanut butter
- 2 Tbsp. honey
- 2 Tbsp. regular soy sauce
- 2 Tbsp. rice vinegar
- 1 tsp. Sriracha
- 2 Tbsp. dark sesame oil, divided
- 3 Tbsp. canola oil
- 1 16 oz. package spaghetti or linguine
- kosher salt
- 1 Tbsp. toasted sesame seeds
- 1/4 cup scallions, thinly sliced
Place grated ginger, garlic cloves, peanut butter, honey, soy sauce, rice vinegar, Sriracha, 1 Tbsp. sesame oil and canola oil in the bowl of a food processor. Process until smooth. Set aside.
Cook the pasta according to package directions until just tender.
Set aside 1 cup of the water from the pot. Drain the noodles.
Add the 1 cup of noodle water to the mixture in the food processor. Process until well blended.
Place cooked noodles in a large bowl and toss with the remaining 1 Tbsp. sesame oil.
Add the sauce from the food processor and toss until all noodles are totally coated.
Sprinkle with sesame seeds. Toss lightly.
Top with scallions.
You can use white toasted sesame seeds or a combination of black and white. You'll find them in the spice section at your local market by McCormick.
As mentioned, to give this dish some spice, you can use sriracha or tabasco and you can add as much or as little as you prefer.
I made this recipe with linguine, but it also works with spaghetti.
Calories: 399kcal | Carbohydrates: 52g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 277mg | Potassium: 252mg | Fiber: 3g | Sugar: 6g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg