Cold Sesame Noodles *with a KICK!

March 21, 2011 § Leave a comment

I had one of those afternoons where I was scrounging around my pantry, looking for something…anything to make!  Here is one of those dishes that, while not spectacular, will be extremely satisfying and filling using ingredients that will most likely already be in your kitchen. (Please stop reading if you are a foodie…this is a very downmarket-dish.  Padma Lakshmi would call it “pedestrian” but…who cares! ;))

I tried this with two types of noodles, one, a box of linguine that needed to be used, and another, a thin Korean-noodle used for kong-gook-soo.  Both were great, I love thin noodles (see my Dan Dan Noodles post).  This is a good snack-food, I hope you enjoy it!

Cold Sesame Noodles Recipe

Adapted from Tyler Florence’s recipe


  • 1 box of spaghetti or linguine (or any kind of noodles you like, 1 lb)
  • 3 tablespoons sesame oil
  • 2 tablespoons peanut oil or vegetable oil
  • 3 green onions, thinly sliced on the diagonal
  • 1-inch piece fresh ginger, grated
  • 3 garlic cloves, minced
  • 1 teaspoon red chili paste, such as sambal oelek
  • 1 heaping tablespoon sriracha (please only put in if you like things mouth-numbingly spicy)
  • 2 tablespoons brown sugar
  • 1/2 cup creamy peanut butter
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 6 tablespoons hot water
  • 1 tablespoon toasted sesame seeds (optional)


Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don’t stick together.

In a small saucepan, heat the peanut oil over medium-low flame. Add the green onions, ginger, garlic, and chili paste. Cook and stir for a minute until soft and fragrant. Mix in the sriracha, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled. Garnish with the sesame seeds. ENJOY!

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