Sesame and Peanut Noodles

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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3 tablespoons sesame seeds

12 ounces linguine

Peanut Dressing:

1/4 cup creamy peanut butter

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon canola oil

1 tablespoon grated fresh ginger

1 tablespoon honey

1 tablespoon Sriracha

1 teaspoon sesame oil

Zest and juice of 1/2 lime 


1/2 cup loosely-packed chopped fresh cilantro

2 green onions, sliced

1/2 head green cabbage, thinly sliced

1/3 red bell pepper, diced

1/4 cup roughly chopped skinless roasted peanuts, for garnish


  1. Preheat the oven to 350 degrees F. 
  2. 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.
  3. 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.) 
  4. 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.