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Peanut Sesame Noodles in serving bowl
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Cool Peanut Sesame Noodles with Crunchy Vegetables

Highly additive and flavorful rendition of Chinese cold noodles tossed in fresh toasted sesame and peanut butter sauce, with added crunchy vegetables.
Course Main Course, Side Dish
Cuisine Chinese
Keyword noodles with veggies, peanut noodles, peanut sauce
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings
Calories 396kcal
Author Kelly ~ the hungry bluebird

Ingredients

  • ¼ cup sesame seeds
  • ¼ cup chunky peanut butter
  • 2 cloves garlic, minced or pressed
  • 1 tbsp minced or grated fresh ginger
  • 5 tbsp low sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp hot sauce (such as Tabasco or Crystal)
  • 2 tbsp brown sugar, lightly packed
  • Hot water, as needed, to thin
  • Kosher salt
  • 12 ounces dried spaghetti
  • 2 tbsp sesame oil
  • 4 scallions, sliced thin on diagonal
  • 1 medium carrot, grated
  • 1 red bell pepper, cored, seeded and cut into ¼-inch slices
  • 2 small Kirby or English cucumbers, cut in half lengthwise, sliced into half moons
  • Handful of bean sprouts (optional)
  • 1 tbsp fresh chopped cilantro

Instructions

  • Toast sesame seeds in medium skillet over medium heat until golden and fragrant.  Watch carefully and stir frequently, being careful not to burn.  Reserve 1 tablespoon of toasted sesame seeds and set aside.
  • In blender or food processor, purée remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 - 60 seconds.  With machine running, add hot water 1 tablespoon at a time until sauce has the consistency of heavy cream (up to 5 tablespoons).  Set aside.
  • Bring large pot of salted water to boil and cook spaghetti until al dente, according to package instructions.  Drain and rinse with cold water until cool to touch.  In large bowl, toss cooled noodles with sesame oil.
  • Add scallions, carrots, red bell pepper, cucumbers, bean sprouts, and sesame-peanut sauce; toss to combine.  Divide among bowls or plates and top with a sprinkling of reserved sesame seeds and cilantro, and serve.

Notes

  • Use conventional peanut butter, not the natural kind.
  • I substituted coconut aminos for the soy sauce.
  • Can add cooked, shredded chicken in addition to or in place of the bell pepper and cucumber, for a more substantial main dish.

Nutrition

Calories: 396kcal | Carbohydrates: 55g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 560mg | Potassium: 447mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2443IU | Vitamin C: 30mg | Calcium: 106mg | Iron: 2mg