These noodles can be served hot, cold, or room temperature.  I prefer hot, because I like the combo of the warm and creamy noodles and the cold, crunchy pepper.  But cold leftovers are delicious, too.  I used to make these ALL the time, and now I can’t remember why I stopped….really yummy.  You can also add cooked chicken and lots of veggies to make it extra hearty.  Serve all the toppings on the side and let everyone make their own.

Peanut Sesame Noodles


1/2 cup smooth peanut butter

1/4 cup soy sauce

1/3 cup warm water

2 tablespoons fresh ginger, peeled

1 medium garlic clove

2 tablespoons red wine vinegar

1 tablespoon sesame oil

2 teaspoons honey

3/4 pound whole wheat spaghetti (or soba noodles, if you can find them, I can’t)

3 tablespoons sesame seeds, toasted

garnishes: red and/or yellow pepper cut into strips, green onions, cilantro, shredded carrots, sliced cucumber, fresh limes, Sriracha, cooked and shredded chicken


In a blender, puree the peanut butter, soy sauce, water, ginger, garlic, vinegar, sesame oil, and honey.   Add additional water if the sauce seems too thick (different peanut butters create different textures).


Boil spaghetti until al dente, and toss noodles with sauce.   Garnish with toasted sesame seeds, red pepper, yellow pepper, green onions, cilantro, shredded carrots, sliced cucumber, shredded chicken, fresh limes, and of course, lots of Sriracha.