Sesame peanut butter noodles can be made in under 10 minutes! The sesame peanut flavor satisfies Asian take-out food cravings. And, they’re so easy!
Sesame peanut butter noodles can be made in under 10 minutes! I don’t think I could get Chinese take-out in 10 minutes.
I love these noodles because their sesame-peanut flavor really satisfies that Asian take-out food craving. And, since I can make them at home, I can control the quality of the ingredients that go into them. But, the best part is how quick and easy they are.
Start by cooking your favorite Asian noodle. I have made this with soba noodles and even ramen noodles without the flavor packets. Rice noodles would probably be great in this too. If you don’t have any Asian noodles, you could always just use some traditional pasta, like fettuccini or linguini.
As the noodles cook, make the sesame peanut butter sauce. Just add some sesame oil, peanut butter, honey, soy sauce, rice vinegar, minced garlic, and grated ginger to a bowl. Give it a good whisk, until it is well combined. The peanut butter will break down and create a smooth, creamy sauce.
Pour the sauce over the hot, drained noodles. Then, stir the noodles to get them completely coated in sauce.
Just before serving, I like to top the noodles with sliced green onions and sesame seeds. They add a nice crunchy texture. Chopped peanuts might be a good crunchy addition, as well.
These noodles are delicious as-is. But, occasionally I make them with a few additions to make them more like a full meal. Sometimes I add cooked, shredded chicken breast for added protein. I have also added a bag of frozen stir fry vegetables that have been cooked according to the package directions.
Here’s the recipe. Enjoy!
Sesame Peanut Butter Noodles Recipe
Ingredients
- 6 oz. of your favorite Asian noodles like soba, rice noodles, or even ramen noodles without the flavor packet
- 2 tbsp. pure sesame oil
- 1 1/2 tbsp. peanut butter
- 2 tbsp. honey
- 2 tbsp. soy sauce
- 1 1/2 tbsp. rice vinegar
- 1 garlic clove, minced
- ½ tsp. grated fresh ginger root
- Optional Garnish: 3 sliced green onions and 1 1/2 tsp. sesame seeds
Instructions
- Cook and drain the noodles according to the package directions.
- In a medium bowl, add the sesame oil, peanut butter, honey, soy sauce, rice vinegar, garlic, and ginger. Whisk until well combined. The peanut butter should completely break down to create a smooth sauce.
- Pour the sauce over the hot noodles. Toss to coat.
- Optional: top each serving with 1 sliced green onion and ½ teaspoon of sesame seeds.
Notes
Nutrition information is based on this dish made with soba noodles.
Nutrition
Piper says
This recipe was excellent, thank you for sharing!
Maria says
The best sesame peanut sauce ever. You helped me perfect my recipe.
Thanks
Barbara says
What ingredient made it spicy? I think next time I’d decrease that element next time.
Yummy anyhow.
Barbara
Racquel says
the ginger root would be the only thing that would’ve made it spicy.
Moon says
Just tried this recipe – lovely, by the way. But it seems to me this person is probably tasting the raw garlic.
Patty says
I made this last night. I added strips of beef to it and sautéed some veggies to go with it. Perfect and just what I was craving! Thank you!
Diane says
Just made this to go with our grilled pork chops and it is fantastic! It’s the sauce I’ve been search for.
Next time will be adding chunks of cooked chicken breast. All the flavor of our favorite restaurant peanut butter chicken with less sodium and additives. Thanks for the post.
Mary S says
Absolutely delicious! I doubled the fresh ginger, decreased the honey by about 1/3 and increased the PB by about 1/3. I chopped up a ton of veggies and diced a chicken breast and then doubled the sauce to cover it all and up the health factor on the dish. Added a sprinkle of cayenne and salt upon serving.
Kathy says
Skipped the ginger because I didn’t have any on hand, but this was still amazing! Thank you for sharing!
Angelyca says
made this today! i used garlic powder and no ginger. I also halfed the rice vinegar because i don’t like it too much. i carmelized some sweet onions and added it to my dish 🙂
Elle says
I love how simple, quick and satisfying these noodles are. My belly is smiling!
James Chan says
This sounds very good. I ran out of sesame paste at home. I’m going to use peanut butter instead of sesame paste. I do have sesame oil. I like the idea of adding a little honey (or maple syrup which is what I have) and rice wine vinegar and finely chopped ginger. I’m going to try this recipe tonight for our Fourth of July celebration. I’ll have grilled chicken with sweet Thai hot sauce and fresh basil leaves as the meat dish. Happy Fourth of July to you!
Jennifer McKevitt says
What’s a good sub for honey in this recipe? I’m vegan. Thanks!
Daisy says
You’re a vegan and you don’t know what to use as a honey sub yet? That makes no sense.
Use a sweetener that you like.
Fauna L Hendrickson says
Wow. I’m not sure why you’d even comment on that, but she might be new to be a vegetarian OR maybe she just wants to see if the blogger whom is a dietician and familiar with making the dish, WHAT would be the BEST sweetener used in the dish. Just saying, the comment seemed unnecessary, probably just as unnecessary as mine lol. Anyways, I myself like brown rice syrup and agave.
GG says
Agave nectar is vegan.
Jennifer Warren says
I’ve subbed out the honey with agave, and it was delicious!
Nicole says
Made this and threw in a small bag of frozen veggies. It was so delicious and so easy! What a great use of my ramen noodles.
Tiffany says
This is just what I was craving!! I just wish I would have had some green onions and maybe a tad bit more peanut butter and it would have been just right! Thanks so much for sharing such a versatile recipe, I know I will be coming back again and again!
Euty says
very nice recipe! 🙂
Cheryl says
This was really good. I made it this evening and doubled the recipe. I did have to add more soy, as it was a little dry. I also added chicken. Better than the local restaurant would make and delicious and
It’s in my recipe box!
Lauren says
I’ve been testing quick peanut butter noodle recipes from all over the Internet. All of thenothers required adjustment. This one is perfect. I did add a drop of fish oil and a spritz of fresh lime. But seriously- you got the right ratio down! Thank you!!!
D says
This was fantastic! Needed it to be gluten free so we used Tinkiyada rice noodles, coconut aminos in place of soy sauce , and tripled the sauce. We will be making this again. Thanks!
Haley says
Exactly what I was looking for and craving.
Sheree says
Easy and delicious!
Jan says
What a delicious recipe! I made it as per the recipe and will make it the same way many times in the future. My grandchildren like ramen noodles. They’re going to LOVE these!
Heather says
Yummy, thanks! Made with two pkgs of ramen noodles, but we ate it all! So sad to not have leftovers! Will double and make again! Thanks for this quick addition to the repertoire!
Sheri says
How to doctor up a packet of oodles of noodles google search led me to this fantastic recipe. Wow! I made the sauce just as directed. Very tasty 😋 I had some leftover pork loin and asparagus from Xmas dinner. So I chopped that up and added to noodles and smothered it in that yummy peanut sauce. Mind blown 🤯 So easy! I will make this again for sure. Here I thought I was slumming with some dehydrated noodles and turns out I was treating myself to Asian awesomeness. And I literally made this 5 minutes. Just wow!
Dilly Barr says
I guess she wasn;t kidding when she said it’s life-changing
Ted says
Great recipe! Followed the recipe ,but doubled the garlic and ginger, it was delicious.
Jennifer Warren says
I’ve made this several times now and it’s just perfection! It’s also amazing with almond or cashew butter. Thanks so much for the recipe!
Carolyn B. says
Made this and substituted white vinger instead of rice. Found flavors were very good, a little saucy (not dry) when mixed. Quantities used could cover way more than 6 ounces. I had plenty of coverage using two ramen noodle packages. Would recommend and use again.
Rd says
Wonderful, easy and fast recipe! I loved it!
Esther says
It was quick and delicious. I used a sweet chilli paste instead of honey. I’ll never look at left over boiled noodles the same way again. I added par boiled French beans, thinly sliced cabbage leaves and thinly sliced mushrooms. Delicious.
Mary Panchisin says
I was wondering if i could possibly add chili oil?
Carrie McMillan says
I tripled the recipe and sautéed chicken, squash, zucchini, carrots and mushrooms! Yum! My new favorite Asian food!!
Lynn Rogers says
It is a bit too sweet for me, but it’s tasty.