Sesame Noodles

A little sweet (peanut butter), salty (soy sauce), tangy (rice wine vinegar), and nutty (sesame seeds and oil), pretty much everyone will love these noodles. They are super simple to pull together for a last-minute lunch or dinner. 

These Sesame Noodles have been a favorite for a long time. So long, I think, that I started making them pre-children. Another lifetime. But that’s how classically good they are – they will withstand all the life changes. A great back-pocket recipe, whether we’re wearing skinny jeans, bell bottoms, or Lulus.

A little sweet (peanut butter), salty (soy sauce), tangy (rice wine vinegar), and nutty (sesame seeds and oil), pretty much everyone will love these noodles. They are super simple to pull together for a last-minute dinner, and they also are excellent to have in the fridge for anyone needing lunch on the fly. Truth be told, Sesame Noodles improve as they sit, either for a couple of hours on the counter or a couple of days in the fridge. 

Making this one of those perfect, keep-forever recipes.

Sesame Noodles

1 pound chow mein noodles or spaghetti
3 tablespoons sesame oil, divided
1/3 cup peanut butter (chunky or smooth, but not natural)
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
3 scallions, chopped
1 large carrot, grated
¼ cup toasted sesame seeds

Bring a large pot of water to a boil. Season generously with salt and add the noodles. Cook for about 8 minutes, until they are al dente. Drain. Place the noodles in a bowl and toss with 1 tablespoon sesame oil.

In a small bowl, whisk together the peanut butter, vinegar, and soy sauce until smooth. Stir in the scallions and carrot. Pour the sauce over the warm noodles and toss to coat. Sprinkle with sesame seeds.