Description
A quick and flavorful dish with noodles tossed in a creamy sesame sauce made from peanut butter, soy sauce, and sesame oil—perfect for weeknights or meal prep.
Ingredients
For the Noodles:
8 ounces noodles (such as spaghetti, lo mein, or soba noodles)
1 tablespoon sesame oil (or vegetable oil)
For the Sauce:
1/4 cup tahini (or peanut butter)
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
1 tablespoon maple syrup (or honey)
1 tablespoon sesame oil
1 tablespoon water (to thin, as needed)
1 teaspoon grated fresh ginger (optional)
1 clove garlic, minced
1/2 teaspoon chili paste or sriracha (optional, for heat)
For garnish:
2 tablespoons sesame seeds
1/4 cup chopped green onions
1 tablespoon chopped cilantro (optional)
Lime wedges (optional)
Instructions
Cook the noodles. Bring a large pot of salted water to a boil and cook the noodles according to the package instructions. Drain and set aside. Toss the noodles with 1 tablespoon sesame oil to prevent sticking.
Make the sauce. In a bowl, whisk together tahini (or peanut butter), soy sauce, rice vinegar, maple syrup, sesame oil, water, ginger, garlic, and chili paste (if using). Whisk until smooth and creamy. Adjust the water if the sauce is too thick.
Combine noodles and sauce. In a large bowl, toss the cooked noodles with the sesame sauce until well coated.
Garnish. Sprinkle with sesame seeds, green onions, and cilantro. Serve with lime wedges if desired.
Serve. Enjoy the sesame noodles warm or chilled as a side dish or light main course.
Notes
Make it spicy: Adjust the level of chili paste or sriracha based on your heat preference.
Make-ahead: These noodles can be made ahead of time and stored in the refrigerator for up to 3 days.
Add-ins: You can add sautéed veggies, tofu, or shredded chicken for extra protein.
Gluten-free: Use gluten-free noodles and tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main/Side
- Method: Stovetop
- Cuisine: Asian-inspired