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.

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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!

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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.

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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.

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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.

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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