Sesame Peanut Noodles with Pantry Substitutions
Make cold or room-temperature sesame peanut noodles with peanut butter, soy sauce, cucumber, carrot, and easy vinegar substitutions.
Cook noodles until just tender. Rinse briefly under cool water and drain well.
Whisk peanut butter, soy sauce, vinegar, sesame oil, garlic, and a splash of warm water.
Toss noodles with sauce, cucumber, carrot, chili crisp, and peanuts.
Unsweetened peanut butter is best, but regular peanut butter works if you reduce added sugar.
Spaghetti or linguine can replace Chinese wheat noodles.
Use tahini if peanut butter is not suitable.
Use lime juice or white wine vinegar if rice vinegar is unavailable.
Peanut butter: Tahini, Chinese sesame paste, Sunflower seed butter. Tahini is less sweet and more bitter, so add a small pinch of sugar if needed.
Noodles: Spaghetti, Linguine, Ramen noodles. Rinse cooked noodles briefly so they do not overcook or clump.
Rice vinegar: Lime juice, White wine vinegar, Apple cider vinegar. Lime changes the flavor but works well for a brighter lunch bowl.
Can sesame peanut noodles be made ahead?
Yes. Store noodles and a little extra dressing separately, then toss again before serving.
Tahini, Chinese sesame paste, or sunflower seed butter can work depending on allergy and flavor needs.
Are sesame peanut noodles served hot or cold?
They are usually best cold or room temperature, but warm noodles also work if served right away.