Description

Sesame Peanut Noodles are a flavorful, satisfying dish featuring tender noodles coated in a rich, creamy peanut sauce with hints of sesame and ginger. Quick to prepare in under 30 minutes, this dish can be served warm or cold and is perfect for weeknight dinners, meal prep, or a refreshing cold noodle salad. Customize with your favorite veggies or proteins for a deliciously versatile meal!

Ingredients

8 oz rice noodles or spaghetti
¼ cup peanut butter (creamy or crunchy)
2 tablespoons sesame oil
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
2 cloves garlic, minced
2 teaspoons toasted sesame seeds (for garnish)
1 tablespoon chopped green onions (for garnish)
Optional: 1 cup shredded carrots, cucumber, or other veggies for added crunch
Optional protein: 1 cup cooked chicken, tofu, or shrimp

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Instructions

Cook the Noodles: Cook the rice noodles or spaghetti according to package instructions. Drain and set aside. If using rice noodles, rinse them under cold water to stop the cooking process.
Make the Peanut Sauce: In a bowl, whisk together peanut butter, sesame oil, soy sauce, honey (or maple syrup), rice vinegar, grated ginger, and minced garlic until smooth. If the sauce is too thick, add warm water to reach your desired consistency.
Toss the Noodles: In a large bowl, combine the cooked noodles with the peanut sauce. Toss until the noodles are evenly coated with the sauce.
Add Veggies and Protein: If desired, toss in shredded carrots, cucumber, and your choice of protein (chicken, tofu, or shrimp).
Garnish and Serve: Sprinkle with toasted sesame seeds and chopped green onions. Serve immediately, or refrigerate for later use

Notes

Variations:Spicy Sesame Peanut Noodles: Add a tablespoon of sriracha or chili garlic sauce for heat.Vegetarian/Vegan: Use tofu or chickpeas for protein, and maple syrup instead of honey for a vegan-friendly dish.Peanut-Free Version: Substitute peanut butter with sunflower seed butter or almond butter for a nut-free option.Cold Noodles: For a refreshing cold noodle salad, chill the noodles and sauce before serving.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a pan with a bit of water or sesame oil, or enjoy chilled.