Sesame Peanut Noodle Salad: Prepare to be amazed by this vibrant and flavorful dish that’s about to become your new go-to lunch or light dinner! Imagine perfectly cooked noodles, tossed in a creamy, nutty, and slightly sweet sauce, bursting with the savory goodness of sesame and peanut. It’s a symphony of textures and tastes that will leave you craving more.
While the exact origins of this particular salad are debated, the combination of noodles, sesame, and peanuts has deep roots in Asian cuisine, particularly in Chinese and Southeast Asian culinary traditions. Noodles, a staple food in many Asian countries, symbolize longevity, while sesame and peanuts are often associated with prosperity and good fortune. This Sesame Peanut Noodle Salad beautifully marries these elements into a modern, globally-inspired dish.
What makes this salad so irresistible? It’s the perfect balance of flavors the umami of soy sauce, the tang of rice vinegar, the sweetness of honey, and the richness of peanut butter, all harmonizing to create an unforgettable taste experience. The noodles offer a satisfying chewiness, while the addition of crunchy vegetables like shredded carrots and cucumbers adds a delightful textural contrast. Plus, it’s incredibly convenient! This salad can be made ahead of time, making it ideal for meal prepping or bringing to potlucks. Whether you’re a seasoned cook or a kitchen novice, this recipe is easy to follow and guaranteed to impress. Get ready to embark on a culinary adventure with this delightful and satisfying Sesame Peanut Noodle Salad!
Ingredients:
- For the Noodles:
- 1 pound dried spaghetti or linguine (or your favorite long noodle)
- 1 tablespoon sesame oil
- For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce (low sodium preferred)
- 1/4 cup rice vinegar
- 2 tablespoons honey or maple syrup (adjust to taste)
- 2 tablespoons sesame oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1-2 tablespoons chili garlic sauce (adjust to taste for spice level)
- 1/4 cup warm water (or more, to thin to desired consistency)
- For the Toppings:
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2 cup chopped scallions (green onions)
- 1/4 cup chopped roasted peanuts
- 2 tablespoons sesame seeds
- Optional: Red pepper flakes, for extra spice
- Optional: Chopped cilantro, for garnish
Preparing the Noodles:
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package directions until al dente. Don’t overcook them! Slightly undercooked is better, as they’ll continue to soften a bit with the sauce.
- Drain and Rinse: Once the noodles are cooked, drain them immediately in a colander. Rinse them thoroughly with cold water to stop the cooking process and prevent them from sticking together. This is a crucial step for a good noodle salad.
- Toss with Sesame Oil: After rinsing, return the noodles to the pot or a large bowl. Toss them with 1 tablespoon of sesame oil. This will further prevent sticking and add a lovely nutty flavor. Make sure every strand is coated!
Making the Peanut Sauce:
- Combine Ingredients: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, grated ginger, minced garlic, and chili garlic sauce. I like to use a whisk to get everything really smooth.
- Thin the Sauce: Gradually add the warm water, whisking continuously, until the sauce reaches your desired consistency. You might need a little more or a little less water depending on the peanut butter you use. The goal is a sauce that’s pourable but still clings nicely to the noodles. Taste and adjust the seasonings as needed. Want it sweeter? Add more honey. Spicier? More chili garlic sauce!
Assembling the Sesame Peanut Noodle Salad:
- Combine Noodles and Sauce: Pour the peanut sauce over the noodles in the large bowl. Toss gently but thoroughly to coat all the noodles evenly. Make sure you get sauce on every single noodle!
- Add Vegetables: Add the shredded carrots, sliced cucumber, and chopped scallions to the bowl. Toss gently to combine. You can add more vegetables if you like bell peppers, bean sprouts, or edamame would also be delicious!
- Chill (Optional): For the best flavor, cover the bowl and refrigerate the noodle salad for at least 30 minutes before serving. This allows the flavors to meld together. However, it’s also delicious served immediately!
- Garnish and Serve: Just before serving, sprinkle the noodle salad with chopped roasted peanuts and sesame seeds. If desired, garnish with red pepper flakes for extra spice and chopped cilantro for a fresh, herbaceous flavor.
- Serving Suggestions: This Sesame Peanut Noodle Salad is fantastic on its own as a light lunch or dinner. It also makes a great side dish for grilled chicken, fish, or tofu. It’s perfect for potlucks, picnics, and barbecues because it travels well and can be made ahead of time.
Tips and Variations:
- Noodle Choice: While spaghetti or linguine are classic choices, you can use other types of noodles, such as soba noodles, udon noodles, or even rice noodles. Just be sure to adjust the cooking time accordingly.
- Peanut Butter Alternatives: If you have a peanut allergy, you can substitute almond butter, cashew butter, or sunflower seed butter for the peanut butter. The flavor will be slightly different, but still delicious.
- Spice Level: Adjust the amount of chili garlic sauce to your liking. If you don’t have chili garlic sauce, you can use a pinch of red pepper flakes or a dash of sriracha.
- Vegetable Variations: Feel free to add or substitute other vegetables, such as bell peppers, bean sprouts, edamame, or shredded cabbage.
- Protein Additions: Add grilled chicken, shrimp, tofu, or edamame to make this a more substantial meal.
- Make it Gluten-Free: Use gluten-free noodles and tamari (gluten-free soy sauce) to make this recipe gluten-free.
- Make it Vegan: Use maple syrup instead of honey to make this recipe vegan.
- Make Ahead: The noodle salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits! You might need to add a little extra water to the sauce before serving, as the noodles will absorb some of the sauce over time.
- Peanut Allergy Considerations: If serving to someone with a peanut allergy, be extremely careful about cross-contamination. Use separate utensils and cutting boards, and thoroughly clean all surfaces.
- Toasting Sesame Seeds: For an even nuttier flavor, toast the sesame seeds in a dry skillet over medium heat for a few minutes, until they are golden brown and fragrant. Be careful not to burn them!
- Ginger and Garlic: Fresh ginger and garlic are best for this recipe, but you can substitute ground ginger and garlic powder if necessary. Use about 1/4 teaspoon of ground ginger and 1/2 teaspoon of garlic powder for each tablespoon of fresh ginger and each clove of garlic, respectively.
- Sweetness Adjustment: The amount of honey or maple syrup can be adjusted to your liking. If you prefer a less sweet sauce, start with 1 tablespoon and add more to taste.
- Saltiness Adjustment: The amount of soy sauce can also be adjusted to your liking. If you are using regular soy sauce (not low sodium), you may want to start with less and add more to taste.
- Acid Balance: The rice vinegar adds a nice tang to the sauce. You can substitute apple cider vinegar or white vinegar if you don’t have rice vinegar on hand.
- Nut Chopping: For the chopped peanuts, you can use a food processor or simply chop them by hand. If using a food processor, be careful not to over-process them into peanut butter!
- Serving Temperature: While this salad is often served cold, it can also be served at room temperature.
Enjoy your delicious Sesame Peanut Noodle Salad! I hope you love it as much as I do! It’s a crowd-pleaser every time.
Conclusion:
This Sesame Peanut Noodle Salad isn’t just another recipe; it’s a flavor explosion waiting to happen! From the satisfying slurp of the noodles to the delightful crunch of the peanuts and the vibrant freshness of the vegetables, every bite is a celebration of textures and tastes. I truly believe this recipe is a must-try because it’s incredibly easy to make, endlessly customizable, and guaranteed to impress anyone you share it with. Its the perfect dish for a quick weeknight dinner, a potluck contribution, or a refreshing lunch on a warm day.
But what truly sets this salad apart is its versatility. Feel free to experiment with different types of noodles soba noodles, udon noodles, or even spaghetti work beautifully. For a protein boost, consider adding grilled chicken, shrimp, or tofu. If you’re feeling adventurous, try incorporating some edamame or a sprinkle of toasted sesame seeds for an extra layer of nutty goodness. And don’t be afraid to adjust the amount of peanut butter or chili garlic sauce to suit your personal preferences. A squeeze of lime juice at the end can also brighten up the flavors even more.
Serving Suggestions: This salad is fantastic on its own, but it also pairs well with a variety of dishes. Serve it alongside grilled chicken or fish for a complete meal. It’s also a great addition to a picnic basket or a potluck spread. For a spicier kick, add a drizzle of sriracha or a pinch of red pepper flakes. And if you’re looking for a vegetarian option, simply omit the meat and add extra vegetables or tofu. You can even turn it into a wrap by adding the salad to a large lettuce leaf.
Variations to Explore:
* Spicy Sesame Peanut Noodle Salad: Add more chili garlic sauce or a pinch of red pepper flakes to the dressing.
* Creamy Sesame Peanut Noodle Salad: Add a tablespoon of mayonnaise or Greek yogurt to the dressing for a richer, creamier texture.
* Vegetarian Sesame Peanut Noodle Salad: Add extra vegetables like bell peppers, carrots, and cucumbers, or incorporate some tofu or edamame.
* Sesame Peanut Noodle Salad with Chicken: Add grilled or shredded chicken for a protein boost.
* Sesame Peanut Noodle Salad with Shrimp: Add cooked shrimp for a delicious seafood twist.
I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. Its a dish thats both comforting and exciting, familiar yet unique. The beauty of this Sesame Peanut Noodle Salad lies in its simplicity and adaptability. Its a blank canvas for your culinary creativity.
So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece. I can’t wait to hear about your experience with this recipe! Please, please, please try it out and let me know what you think in the comments below. Share your photos and your variations I’m always looking for new ways to improve and personalize my recipes. I’m eager to see what delicious creations you come up with! Happy cooking!
Sesame Peanut Noodle Salad: A Delicious & Easy Recipe
Delicious and easy Sesame Peanut Noodle Salad, perfect as a light meal or side dish. Packed with flavor and customizable to your spice preference!
Ingredients
- 1 pound dried spaghetti or linguine (or your favorite long noodle)
- 1 tablespoon sesame oil
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce (low sodium preferred)
- 1/4 cup rice vinegar
- 2 tablespoons honey or maple syrup (adjust to taste)
- 2 tablespoons sesame oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1-2 tablespoons chili garlic sauce (adjust to taste for spice level)
- 1/4 cup warm water (or more, to thin to desired consistency)
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2 cup chopped scallions (green onions)
- 1/4 cup chopped roasted peanuts
- 2 tablespoons sesame seeds
- Optional: Red pepper flakes, for extra spice
- Optional: Chopped cilantro, for garnish
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package directions until al dente. Don’t overcook them! Slightly undercooked is better, as they’ll continue to soften a bit with the sauce.
- Drain and Rinse: Once the noodles are cooked, drain them immediately in a colander. Rinse them thoroughly with cold water to stop the cooking process and prevent them from sticking together. This is a crucial step for a good noodle salad.
- Toss with Sesame Oil: After rinsing, return the noodles to the pot or a large bowl. Toss them with 1 tablespoon of sesame oil. This will further prevent sticking and add a lovely nutty flavor. Make sure every strand is coated!
- Combine Ingredients (Sauce): In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, grated ginger, minced garlic, and chili garlic sauce. I like to use a whisk to get everything really smooth.
- Thin the Sauce: Gradually add the warm water, whisking continuously, until the sauce reaches your desired consistency. You might need a little more or a little less water depending on the peanut butter you use. The goal is a sauce that’s pourable but still clings nicely to the noodles. Taste and adjust the seasonings as needed. Want it sweeter? Add more honey. Spicier? More chili garlic sauce!
- Combine Noodles and Sauce: Pour the peanut sauce over the noodles in the large bowl. Toss gently but thoroughly to coat all the noodles evenly. Make sure you get sauce on every single noodle!
- Add Vegetables: Add the shredded carrots, sliced cucumber, and chopped scallions to the bowl. Toss gently to combine. You can add more vegetables if you like bell peppers, bean sprouts, or edamame would also be delicious!
- Chill (Optional): For the best flavor, cover the bowl and refrigerate the noodle salad for at least 30 minutes before serving. This allows the flavors to meld together. However, it’s also delicious served immediately!
- Garnish and Serve: Just before serving, sprinkle the noodle salad with chopped roasted peanuts and sesame seeds. If desired, garnish with red pepper flakes for extra spice and chopped cilantro for a fresh, herbaceous flavor.
- Serving Suggestions: This Sesame Peanut Noodle Salad is fantastic on its own as a light lunch or dinner. It also makes a great side dish for grilled chicken, fish, or tofu. It’s perfect for potlucks, picnics, and barbecues because it travels well and can be made ahead of time.
Notes
- Noodle Choice: While spaghetti or linguine are classic choices, you can use other types of noodles, such as soba noodles, udon noodles, or even rice noodles. Just be sure to adjust the cooking time accordingly.
- Peanut Butter Alternatives: If you have a peanut allergy, you can substitute almond butter, cashew butter, or sunflower seed butter for the peanut butter. The flavor will be slightly different, but still delicious.
- Spice Level: Adjust the amount of chili garlic sauce to your liking. If you don’t have chili garlic sauce, you can use a pinch of red pepper flakes or a dash of sriracha.
- Vegetable Variations: Feel free to add or substitute other vegetables, such as bell peppers, bean sprouts, edamame, or shredded cabbage.
- Protein Additions: Add grilled chicken, shrimp, tofu, or edamame to make this a more substantial meal.
- Make it Gluten-Free: Use gluten-free noodles and tamari (gluten-free soy sauce) to make this recipe gluten-free.
- Make it Vegan: Use maple syrup instead of honey to make this recipe vegan.
- Make Ahead: The noodle salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits! You might need to add a little extra water to the sauce before serving, as the noodles will absorb some of the sauce over time.
- Peanut Allergy Considerations: If serving to someone with a peanut allergy, be extremely careful about cross-contamination. Use separate utensils and cutting boards, and thoroughly clean all surfaces.
- Toasting Sesame Seeds: For an even nuttier flavor, toast the sesame seeds in a dry skillet over medium heat for a few minutes, until they are golden brown and fragrant. Be careful not to burn them!
- Ginger and Garlic: Fresh ginger and garlic are best for this recipe, but you can substitute ground ginger and garlic powder if necessary. Use about 1/4 teaspoon of ground ginger and 1/2 teaspoon of garlic powder for each tablespoon of fresh ginger and each clove of garlic, respectively.
- Sweetness Adjustment: The amount of honey or maple syrup can be adjusted to your liking. If you prefer a less sweet sauce, start with 1 tablespoon and add more to taste.
- Saltiness Adjustment: The amount of soy sauce can also be adjusted to your liking. If you are using regular soy sauce (not low sodium), you may want to start with less and add more to taste.
- Acid Balance: The rice vinegar adds a nice tang to the sauce. You can substitute apple cider vinegar or white vinegar if you don’t have rice vinegar on hand.
- Nut Chopping: For the chopped peanuts, you can use a food processor or simply chop them by hand. If using a food processor, be careful not to over-process them into peanut butter!
- Serving Temperature: While this salad is often served cold, it can also be served at room temperature.
