Cold Peanut Sesame Noodles

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Cold noodles or sesame noodles, whatever you call them, these noodles are so good, you’ll never think of them as leftovers, but likely be adding pasta to the grocery list for breakfast, lunch or dinner!

  • Author: Judy Barbe
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: stir together
  • Cuisine: Asian


  • 3 tablespoons fresh ginger, peeled
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons tahini
  • 1/2 teaspoon dried red chile flakes
  • 1/4 teaspoons ground coriander
  • 1/2 pound cooked linguini, spaghetti or fettucini
  • 1 cup red or yellow peppers, sliced
  • 2 tablespoons green onion, sliced into thin rounds
  • 1 cup cucumber, sliced into matchsticks
  • 1/4 cup cilantro, mint or basil


  1. Combine ginger, soy sauce, sesame oil, peanut butter, rice vinegar, tahini, dried red chile flakes and coriander in food processor or blender. Blend until smooth.
  2. Toss the pasta with some of the sauce. The ratio depends on the quantity of noodles and how ‘saucy’ you like your noodles. Just don’t drown them all at once, you can always add more.
  3. Top noodles with peppers, green onion, cucumber, and herbs.


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