Best 12 Peanutty Sesame Noodles Recipes

SESAME PEANUT NOODLES RECIPE BY TASTY

Steps:

• In a blender, combine the peanut butter, soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, and ginger and blend until smooth.
• In a large bowl, add the spaghetti, carrots, cabbage, and edamame and pour over the peanut sauce. Use tongs to mix well, until sauce is fully incorporated.
• Transfer to bowls and top with peanuts, black sesame seeds, and scallion.
• Enjoy!

CHINESE PEANUT SESAME NOODLES

Steps:

• Bring a pot of salted water to boil. Add the spaghetti and cook until al dente. Drain, rinse well with cold water, and toss with a glug of sesame oil.
• Whisk together the 2 tablespoons sesame oil, soy sauce, rice vinegar, tahini or sesame paste, peanut butter, sugar, ginger, garlic, and chili paste/oil (if using).
• Pour the sauce over the noodles and toss to coat with most of the scallions and a generous sprinkle of sesame seeds. Serve, garnishing with some peanuts, a sprinkle of sesame seeds, and the remaining scallions.PRO TIP: Have leftovers? The sauce may seize up in the fridge, making the noodles appear a little dry. Rewarm in a pot over medium-low heat with a couple tablespoons of water, tossing frequently, until reconstituted.

SPICY PEANUT NOODLES

Steps:

• Cook the noodles according to the package instructions.
• Meanwhile, combine the peanut butter, chili crisp, sesame oil, soy sauce, rice vinegar, sugar and ginger in a large bowl and whisk to combine. (The sauce might look curdled, but keep whisking until smooth.)
• Drain the noodles, add them to the bowl with the sauce and toss until the noodles are nicely coated. Garnish with chopped scallions and peanuts. Add additional chili crisp if you prefer more spice.

SPICY SESAME NOODLES WITH CHICKEN AND PEANUTS

Steps:

• In a medium heatproof bowl, stir together the red-pepper flakes, soy sauce and sesame oil. Set next to the stovetop.
• Bring a large pot of salted water to boil. Meanwhile, in a large (12-inch) skillet over medium heat, cook the 1/2 cup oil, peanuts and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red-pepper mixture (be careful of splattering!) and set aside.
• Meanwhile, in the same skillet, heat the remaining tablespoon oil over medium-high. Add the chicken and press it down with a wooden spoon into a thin layer. Season with salt and a generous amount of black pepper and cook, without stirring, occasionally pressing the layer of chicken down, until the bottom is browned, 5 to 7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1 to 2 minutes more.
• While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.
• Remove and discard the orange rind from the chile oil. Off the heat, add enough chile oil to coat the chicken and stir, scraping up any browned bits from the pan. Add the noodles and toss, adding more chile oil to fully coat the noodles and chicken. (If you don't use all of the chile oil, you can store it in the refrigerator for 2 weeks in an airtight container.) Top with chives and serve at once.

SESAME AND PEANUT NOODLES

Steps:

• Preheat the oven to 350 degrees F.
• Place the sesame seeds in a pie tin and toast in the oven until light golden in color, 4 to 6 minutes, and set aside. Meanwhile, cook the pasta until al dente. Do not overcook. Drain, reserving some of the starchy pasta water, rinse and set aside.
• For the peanut dressing: Place the peanut butter in a large measuring cup and microwave to soften, 15 seconds. Whisk in with the soy sauce, vinegar, canola oil, ginger, honey, Sriracha, sesame oil and lime zest and juice in a small bowl. Thin with the starchy pasta water if needed, 1 tablespoon at a time. (Dressing should be thick, but pourable.)
• For the salad: Place the pasta in a large mixing bowl and add the cilantro and vegetables and toss with the dressing. Top with the chopped peanuts and toasted sesame seeds and serve.

COLD PEANUT-SESAME NOODLES

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.
• Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth.
• Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.

SESAME PEANUT NOODLES

Steps:

• Whisk together all of the dressing ingredients in a bowl or jug.
• Put the mange-tout, bean sprouts, sliced red pepper, sliced scallions and noodles into a bowl.
• Pour over the dressing and mix thoroughly to coat everything well.
• Sprinkle with the sesame seeds and coriander/cilantro and pack up as needed.

TAKEOUT-STYLE SESAME NOODLES

Steps:

• Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
• In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
• Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.

PEANUTTY SOMEN NOODLES WITH SHRIMP

Steps:

• Cook noodles according to package directions.
• Meanwhile, in a medium saucepan, combine chicken broth, soy sauce, peanut butter, sesame oil, and hot sauce. Whisk until blended and set pan over medium heat. Bring to a simmer. Simmer 10 minutes.
• Heat peanut oil in a large skillet over medium heat. Add ginger and garlic and saute 2 minutes. Add bell pepper and saute 2 minutes. Add shrimp and saute 2 minutes. Add 1 cup of the peanut sauce sauce and simmer 2 minutes, until shrimp are bright pink and cooked through. Drain noodles and add to shrimp mixture. Toss to combine.
• Transfer noodle mixture to 4 individual plates and top each serving with peanuts, scallions and cilantro, if desired.
• Reserve remaining peanut sauce for additional meals such as Robin's Steak Salad with Peanut-lime Dressing, or Chicken Satay with Peanut Dipping Sauce.

PEANUT SESAME NOODLES

Steps:

• Make dressing:
• Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
• Make salad:
• Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
• Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.

COLD SESAME NOODLES WITH SPICY PEANUT SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
• While the pasta is cooking, combine peanut butter, sesame oil, soy sauce, sugar, and garlic in a large bowl; mix well.
• Drain pasta and rinse under cold water. Add to the sauce and toss to coat. Sprinkle with sesame seeds and green onion.
• Refrigerate until cold, at least 30 minutes.

PEANUTTY NOODLES (COOKING LIGHT)

Steps:

• Shave carrots lengthwise into strips using a vegetable peeler.
• Heat 1 teaspoon oil in a small saucepan over medium heat.
• Add ginger and garlic, saute for 30 seconds. Add broth and next 5 ingredients, and stir until well blended. Reduce heat, and simmer for 7 minutes, stirring occasionally.
• Remove from heat and keep warm.
• Heat 2 teaspoons oil in a large non-stick skillet coated with cooking spray over medium heat. Add bell peppers and snow peas, saute 5 minutes or until tender.
• Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture in a large bowl, and toss well. Sprinkle with cilantro.
• Serve warm or at room temperature.