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Cold Sesame Noodles

(2 Votes)
15 Min
1 Min
16 Min

This "hot" Asian restaurant dish tastes incredible 'cause it's served chilled! Our delicious recipe for cold sesame noodles bathed in a peanutty sauce is extra special, so why pay for take-out when we can do it ourselves this easily?

What You'll Need:
  • 1 pound linguine or spaghetti
  • 1 cup peanut butter
  • 6 scallions (green onions), thinly sliced
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons white vinegar
  • 2 tablespoons sesame oil
  • 1/4 teaspoon ground red pepper
  • 1/2 of a red pepper, cut into strips
What To Do:
  1. Cook pasta according to package directions; drain and set aside. 
  2. In a large bowl, combine remaining ingredients; mix well. Add pasta and toss to coat evenly.
  3. Cover and chill at least 1 hour before serving.
  • Sure, you can serve this warm, but to bring out the sesame and peanut flavors, we recommend serving it cold, which is the traditional way. We also like to add cooked shrimp or chicken; and to give it a restaurant finished look, garnish with sesame seeds and additional sliced scallions.
  • Looking for more traditional Chinese food recipes you can easily make at home? Don't miss our collection of 26 Takeout Dishes to Make at Home: Easy Chinese Recipes!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Wonderful! Easy to make.

I personally would cut back on the peanut butter by a quarter cup, give or take, and maybe even consider using crunchy peanut butter in lieu of the optional sesame seeds. To keep the noodles from sticking, divide the sesame oil in half - toss one half with the drained noodles and mix the other half in as directed. It should help with the yarn ball problem :) Once chopped, 6 whole scallions is a LOT of onion. I would divide them as well, reserving half for garnish. And I agree with mmcglone .. substituting chili garlic sauce for the ground red pepper is a great idea (and more authentic). Just remember to adjust for heat tolerance and taste.

If you like more heat, subsstitute Asian chili garlic oil for the ground red pepper. Add to taste. I would also cut back on the sesame oil since it is really a seasoning oil and meant to be used sparingly.

I would love this with grilled chicken.


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