Rice & noodles
Rice & noodles
Sesame peanut noodles
A little warm water transforms peanut butter into a creamy noodle sauce.
Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.
Let’s make it.
Cook the noodles
Cook noodles according to the package. Drain and rinse briefly if serving cool, then drain thoroughly so the dressing is not diluted.
Make the dressing
Whisk peanut butter, soy sauce, vinegar, maple syrup, sesame oil, and warm water. Add more water a teaspoon at a time until pourable.
Prepare the crunch
Cut carrot and cucumber thinly so they distribute through the noodles. Slice spring onions and keep a small handful for the top.
Toss and serve
Toss noodles with dressing and vegetables. Add a splash of water if they tighten up while standing. Serve promptly, or refrigerate in a covered container. Stir before eating.
A little kitchen wisdomA little warm water transforms peanut butter into a creamy noodle sauce. Add it gradually to control the texture.
Make it your own
Use sunflower-seed butter if suitable, and check all labels when managing allergies.
Build a skill while you cookMise en place: cook without the scramble →
Keep this page open.
Refrigerate perishable leftovers promptly. Read our food storage guide.
