Sesame Peanut Noodles


Summer is a time of barbeques and potluck parties.  Hot food is a hassle, whereas cold salads and other cold dishes that can be prepared ahead of time can save you trouble on the day of the party.

These Sesame Peanut noodles are one of my go-to dishes because they are delicious, cheap (you can make a LOT of these for a few dollars if you have the spices already), and great cold.  You can even freeze leftovers (great for an easy lunch!).

The concept is pretty simple: veggies get sauteed lightly (or not at all, if you prefer raw!), noodles get cooked until tender, a sesame/peanut sauce is made on the stovetop, and it’s all combined in a big bowl and left to chill.

IMG 2458 300x225   Sesame Peanut Noodles

Sesame Peanut Noodles


  • Veggies of choicegood options include carrots, bell peppers, zuchinni/squash, green beans, celery, radishes, anything in season.
  • Garlic and leek (to taste, depending on how big a batch you make.. a few cloves of garlic per bag of egg noodles)
  • Egg noodles (or rice noodles if you prefer gluten-free).  I bought wide, short “casserole” style noodles and really liked how much easier they were to pick up on my fork and serve as compared to long stringy noodles.  I used one whole bag, and it made a ridiculous amount of noodles.
  • Sesame seeds


  • 1 Tbsp Sesame oil (hot or regular)
  • chilli oil or peppers
  • paprika, salt, pepper
  • grated or diced fresh ginger (1-2″ section of ginger root)
  • 3 Tbsp rice vinegar (more or less, to taste)
  • < 1 teaspoon of sugar (optional)
  • 1-2 Tbsp peanut butter
  • 4-5 Tbsp soy sauce
  • 2-4 cloves garlic
  • 1/4 C diced leek


Cook your egg noodles (or rice noodles) as per the directions.  Egg noodles cook relatively fast so keep an eye on them, because if they get soggy they will fall apart or be mushy in your dish.  As soon as they are done, drain the noodles and run cold water over them (to stop them from cooking).  Set aside.

Chop your veggies into small pieces.  I like to julienne the carrots and peppers.  I used zucchini, kale, carrots, green beans, and celery.  Peel and then grate or dice your ginger root.  **A friend showed me that ginger root can easily be ‘peeled’ by rubbing the skin off with a spoon.  Here I was trying to use a peeler and going crazy with all the knobby bits!  The spoon trick has definitely come in handy!

IMG 2443 300x225   Sesame Peanut Noodles

Julienned carrots

Saute any of the veggies you want in your sesame and chilli oils with several cloves of diced garlic and leek (or a little onion).

Add your grated/diced ginger.

IMG 2448 300x225   Sesame Peanut Noodles

Sauteed Veggies

Mix soy sauce, rice vinegar, sugar, and peanut butter together in a bowl.  Add mixture as well as other spices (salt/pepper/paprika and a generous amount of sesame seeds) to the veggies.

IMG 2451 300x225   Sesame Peanut Noodles

Egg noodles

As soon as the veggies are cooked to the desired tenderness, either toss the noodles into the stir fry pan or combine all ingredients in another very large bowl or pot.  Stir to coat the noodles with the sauce.

IMG 2449 300x225   Sesame Peanut Noodles

Add sesame seeds

Feel free to add fresh basil or thai basil to this dish near the end.  YUM.

Chill noodles for several hours before serving.

August 4, 2011
Food, Recipe


Sesame Tofu Stir Fry with Udon Noodles

noodles   Sesame Tofu Stir Fry with Udon Noodles

Sesame Tofu Stir Fry with Udon Noodles


Our dinner: Tofu, cabbage, carrots, pea shoots, and udon noodles stir fried in a sesame ‘teriyaki -ish”  type sauce.

Our thoughts: Pretty tasty, but it would probably be improved by some toasted sesame seeds for crunchiness and  some fresh pineapple

March 27, 2011


Asian Noodle Bowl

I used to work at a local college and one of my favorite cafeteria dishes was the “Asian Noodle Bowl.” It’s fairly simple. Pick your noodle (or not), pick your veggies, pick your protein (or not), and pick your herbs/garnishes.

At home, I make the same thing. I start with rice stick noodles. They are almost translucent and about the length of a pencil. There are also vermicelli (angel hair) varieties and I love the wide rice noodles. Any pasta, or rice will work.

On this evening, I used colorful veggies (tri color pepper strips, yellow squash, carrot), mushrooms and kale. I also diced some ginger and garlic. At my old job, I would add spinach, bok choy, or cabbage.

I boiled the pasta and when it had about a minute left, I added the veggies and ginger. I brought them to a rolling boil for about a minute and then poured them into a strainer.

In another pan, I sautéed ginger, garlic, leek, diced chicken breasts (seasoned with salt, pepper, and hot sesame oil) and black beans from a can (drain half of the liquid from the can. Use the rest for sauce).

The picture shows the noodles and veggies on the bottom, chicken and black beans for the second layer, and then a garnish of thai basil, cilantro, lime, and snow pea shoots (for a cold crunchy addition)

noodlebowl 300x225   Asian Noodle Bowl

Asian Noodle Bowl

. I added soy sauce and hot sauce.

It wasn’t as good as the ones in the cafeteria. They had a bunch of garnishes; chilli oil, roasted garlic oil, chicken broth, vegetable broth and asian sauces. All are great for more robust flavor. Overall, I was happy with the dish and it made for good leftovers at work the next afternoon. Try this at home. It’s fairly easy and you can customize everyone’s bowl with different spices and garnish.

March 23, 2011