Creamy Sesame Peanut Noodles -

Creamy Sesame Peanut Noodles

Course: Main Course

Cuisine: Asian

Keyword: noodles, peanuts, sesame

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Calories: 959kcal

These delicious 20-minute sesame peanut noodles are easy to make and use pantry staples you already have on hand. Creamy, slurp-worthy and quick. What else could you ask for on a busy day?

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Equipment

Ingredients

15 oz spaghetti noodles (1 pack) or noodles of your choice that serves 4 people
1 Tablespoon vegetable or canola oil
1½ teaspoons fresh garlic (2 cloves, minced or pressed) or 1 teaspoon garlic powder
½ teaspoon fresh ginger (1-inch knob, peeled & grated) or 1/4 teaspoon ground ginger
½ cup chicken stock (full sodium)
3 Tablespoons soy sauce (full sodium)
2 Tablespoons rice vinegar or apple cider vinegar
¼ cup brown sugar packed
2 Tablespoons toasted sesame oil
1 cup smooth peanut butter

For the garnish

1 Tablespoon toasted sesame seeds divided into 4
¼ cup green onions or chives trimmed and chopped
¼ cup cilantro trimmed and chopped
1 large lime cut into 4 wedges

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Instructions

Boil the Noodles: Cook the noodles according to the package instructions, subtracting 3 minutes from the recommended cooking time to achieve perfect al dente texture. Drain the noodles when done, but do not rinse them. Set a timer for your noodles and immediately get started on the next step.
Sauté the Aromatics: While the noodles are cooking, heat 1 Tablespoon of vegetable or canola oil in a large nonstick pan over medium heat. Add the minced garlic and grated ginger, frying until highly fragrant and lightly browned (about 5 minutes).
Build the Sauce Base: Pour the chicken stock, soy sauce, and rice vinegar into the pan, then add the brown sugar. Stir to combine all the ingredients and cook until the liquid starts to bubble.
Melt and Combine: Turn off the heat and remove the pan from the heat. Add the sesame oil and peanut butter to the pan. Stir continuously until the peanut butter is completely melted and smoothly combined into the sauce. If the sauce is still too thick, thin it out by adding 2–4 tablespoons of warm broth or water to help keep the sauce velvety smooth.
Coat the Noodles: Add the warm, drained noodles directly into the pan. Mix vigorously until the noodles are evenly coated with the savoury peanut sauce.
Garnish: Divide the noodles into 4 serving bowls. Generously sprinkle with toasted sesame seeds, chopped green onions, and fresh cilantro. If desired, top with crushed peanuts for extra crunch and a drizzle of chili oil for added heat.
Customize and Serve: Add your choice of cooked protein and extra vegetables if desired. Serve warm with a wedge of lime or lemon on the side!

Video

Notes

Thinning the Sauce: If the noodles sit for a few minutes and get too thick, simply add a tiny splash of warm water or broth to loosen the sauce back up.

Can I make this gluten-free?

Yes! Simply use rice noodles (like those used in Pho or Pad Thai) and swap the soy sauce for Tamari or coconut aminos.

What kind of peanut butter is best?

While natural peanut butter works, a standard creamy commercial brand (like Jif or Skippy) usually results in a smoother, more emulsified sauce that doesn't separate.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. If the noodles feel "stiff" when cold, microwave them for 30 seconds with a teaspoon of water to bring back the creaminess.

Nutrition