Sesame Noodles
Recipe type: Main, Vegetarian
For the Sesame Sauce:
  • 1 piece (2 inches) peeled fresh ginger
  • 3 cloves garlic
  • 2 T light or dark brown sugar (optional, See Note 1)
  • ⅓ c creamy peanut butter (See Note 2)
  • 2 T rice vinegar or sherry vinegar
  • 2 T regular or low-sodium soy sauce (See Note 3 for gluten-free variation)
  • ½ to 1 t chili pepper sauce, such as Sriracha or Tobasco
  • 3 T vegetable, peanut, or canola oil (See Note 4)
  • 2 T Asian (dark) sesame oil
For the Noodles:
  • Kosher or coarse salt (optional)
  • 1 package (16 oz.) dried thin spaghetti, or any pasta that you like, such as rotini or linguini (See Note 5 for gluten-free variation)
For the garnish:
  • Chopped scallions, toasted sesame seeds, fresh cilantro.
  1. Make the sesame sauce: Place the ginger and garlic into a food processor or a blender and run the machine until they are finely minced. Add the brown sugar, peanut butter, vinegar, soy sauce, hot sauce, vegetable oil, and 1 tablespoon of sesame oil. Process until smooth and reserve the sesame sauce in the food processor.
  2. Prepare the noodles: Bring a large pot of water to a boil over high heat. Add salt and let the water return to a boil. Add the noodles and cooking them according to the package directions until just tender. Set aside 1 cup of the noodle cooking water, then drain the noodles. Rinse them quickly with warm warm and drain again.
  3. Add the reserved cup of cooking water to the sesame sauce and process to blend. Place the warm drained noodles in a large bowl and toss them with 1 tablespoon of sesame oil. Add the sauce and mix until everything is coated. Taste for seasoning, adding salt, if necessary. (See Note 6)
  4. Let the noodles cool to room temperature; they will absorb more sauce as they sit.
  5. Mix in any add-ins, like chicken, shrimp, broccoli, cucumbers, carrots, etc., and/or garnish as desired.
1 - I accidentally omitted this, and it was still delicious, so I would call it optional. 2 - I used natural peanut butter with no issues. 3 - I used tamari, or you could use on of the brands of gluten-free soy sauce if you are making the gluten-free version. 4 - I used 1 T coconut oil and 2 T canola oil. I would like to try all coconut oil next time. 5 - I used one 8 oz. package of gluten0free noodles and only half the sauce 6 - If you are only making 8 oz. of pasta, divide the sauce in half before adding ½ c of cooking water. Use the rest as a dip or drizzling sauce (after thinning slightly) for veggies or shrimp.
Recipe by Cupcakes & Kale Chips at