Peanut Sesame Noodles

This recipe has a secret ingredient: shirataki noodles. They are a great swap for regular pasta - they're low in calories and carbohydrates, and also happen to be gluten-free.
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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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Two 8-ounce packages spaghetti-shaped Tofu shirataki noodles

1/3 cup creamy all-natural peanut butter

2 tablespoons gluten-free low-sodium soy sauce

2 tablespoons rice wine vinegar

2 teaspoons sesame oil

One 1-inch piece fresh ginger, peeled and finely chopped

1 clove garlic, finely chopped

Kosher salt

1/2 English cucumber, sliced into 1/4-inch-thick half-moons

4 scallions, thinly sliced


  1. Rinse the noodles very well in a colander under cold running water. Prepare them according to the package directions. 
  2. Combine the peanut butter, soy sauce, vinegar, sesame oil, ginger, garlic, 1/8 teaspoon salt and 2 tablespoons warm water in a blender and blend until smooth. Pour over the noodles and toss with the cucumber and scallions.

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