Sesame Peanut Noodles

by Katie Chin, Tastemaker in Residence - See More at

This Chinese Take-out favorite is so delicious and easy to make and because you can serve it room temperature or chilled it’s a great potluck dish or fantastic to make in advance when entertaining.  My friend Erika said she used to order it three times a week when she lived in NYC her in 20s.  It’s THAT good!!   The recipe calls for Chinese sesame paste (you can find it at Asian markets or on-line) but you can substitute with tahini but add about a tablespoon more of sesame oil for richer flavor.  I usually use dried or fresh Chinese egg noodles but spaghetti or fettucine also works great!  I get premium Asian sesame oil from the gourmet section at World Market.


8 oz dried Chinese egg noodles or dried spaghetti
2 Tbsp sesame oil, plus a splash
3 ½ Tbsp soy sauce
2 Tbsp Chinese rice vinegar
2 Tbsp Chinese sesame paste
1 Tbsp smooth peanut butter
1 Tbsp sugar
1 Tbsp finely grated ginger
2 tsp minced garlic
2 tsp Srircha sauce
Half a cucumber, peeled, seeded, and cut into 1/8-inch by 1/8-inch by 2-inch sticks
¼ cup chopped roasted peanuts
toasted sesame seeds
finely chopped green onions


  1. Cook noodles according to package directions. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
  2. 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 Srircha sauce.
  3. Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber, peanuts and sesame seeds.