Cold Peanut-Sesame Noodles

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  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 1 hr
  • Cook: 25 min
  • Yield: 6 servings
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Kosher salt

12 ounces flat Chinese egg noodles

3/4 cup strong brewed green tea

1/3 cup natural peanut butter

1/4 cup soy sauce

1/4 cup rice vinegar (not seasoned)

3 tablespoons packed light brown sugar

1/4 cup roasted peanut oil

2 tablespoons toasted sesame seeds, plus more for topping

1 teaspoon chili-garlic sauce

1 teaspoon toasted sesame oil

1 1-inch piece ginger, peeled

1 small clove garlic

2 carrots, finely grated

Chopped fresh cilantro and peanuts, for topping


  1. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. 
  2. 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. 
  3. 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.