Sesame Peanut Noodles - Version 2
This salad is a longtime favorite of mine for both its flavor and versatility. While I include red pepper and snow peas in the recipe, shredded carrots and cabbage, even chopped broccoli or spinach, compliment the salad beautifully. If you tend to add lots of extra veggies--cooked chicken or shrimp are also good options--you may want to make 1 1/2 times the dressing recipe. A single recipe of the dressing yields close to one cup after adding the pasta water.

Yields approximately 6 servings, depending on appetite


  • 8 ounces spaghetti (could also use linguine)
  • 1 tablespoon canola, peanut or sesame oil
  • 1/4 cup creamy peanut butter (if using chunky peanut butter, I add one extra tablespoon)
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated or minced fresh ginger
  • 1 tablespoon honey
  • 2 teaspoons Sriracha (Thai hot sauce; available in the Asian foods section of the grocery store)
  • 1 teaspoon sesame oil
  • 1/2 cup loosely-packed chopped fresh cilantro
  • 4 green onions, sliced
  • 6 ounces snow peas, cut in half on the diagonal if long (could substitute about 2-3 cups shredded cabbage)
  • 1 red bell pepper, diced or sliced
  • Optional garnish: 1/3 cup chopped peanuts and/or 1-2 tablespoons sesame seeds


  1. Cook the pasta until al dente, according to the package directions. Drain, reserving some of the starchy pasta water. Toss the pasta with the 1 tablespoon oil and set aside.
  2. For the peanut dressing: Place the peanut butter in a large measuring cup or medium bowl and microwave to soften, 15 seconds. Whisk in with the soy sauce, vinegar, ginger, honey, Sriracha, and sesame oil. Thin with the reserved pasta water, 1 tablespoon at a time, until thick but pourable. (I added about 3 tablespoons the last time I made this.)
  3. For the salad: Place the pasta in a large mixing bowl (or simply use the pot you cooked it in) and add the cilantro and vegetables and toss with the dressing. I typically add about 3/4 of the dressing and drizzle with the remaining amount when ready to serve.
  4. Top with the chopped peanuts and toasted sesame seeds and serve.


  • For a delicious gluten-free option, I recommend corn and quinoa spaghetti. It is the closest thing to “real” spaghetti I have found.

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