I remember the first time I made these Sesame Peanut Noodles. It was one of those “what do I even have in the pantry?” kind of nights. The sky was grey, my energy was low, and I was craving something deeply comforting. Twenty minutes later, my kitchen was filled with the most incredible aroma—toasty sesame, rich peanut, and a tangy hint of ginger and lime. I took my first forkful, and it was pure magic: creamy, savory, slightly sweet, and so incredibly satisfying. This recipe instantly became my weeknight superhero, and I can’t wait for it to become yours, too.
Ingredients
- 8 oz spaghetti, rice noodles, or soba noodles
- 1/4 cup creamy peanut butter
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh lime juice
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
- 1-2 teaspoons sriracha or chili-garlic sauce (to taste)
- 2-3 tablespoons warm water (to thin sauce)
- For topping: 2 green onions, thinly sliced, 1 tablespoon toasted sesame seeds, fresh cilantro, chopped roasted peanuts
A quick note on ingredients from my own trial and error: Don’t skip the toasted sesame oil. It’s the soul of this dish and provides a nutty depth that regular sesame oil just can’t match. For the peanut butter, use a natural, creamy style if you can—the kind that’s just peanuts and salt. I’ve tried it with the super-stabilized kind, and the sauce doesn’t come together as smoothly. Trust me, it makes a huge difference. If you’re out of fresh ginger, a half-teaspoon of ground ginger works in a pinch, but the fresh zing is worth the little bit of extra effort.(See the next page below to continue…)