Sesame noodles or peanut butter noodles — why choose? Combine the two in luscious cold sesame peanut butter noodles, with a dollop of tahini, a dash of spice, and plenty of crisp raw vegetables.
Double this recipe to bring to a potluck, and you’ll be a very popular guest! This is welcome any time, and need not be worked into any sort of Asian-themed menu —it goes with so many other dishes. It’s quick enough to make as a weeknight meal.
This recipe is a good way to use up what’s in your fridge’s vegetable drawer. The recipe will direct you to choose among broccoli, zucchini, bell peppers, celery, bok choy, leafy greens, cucumber, carrots, turnips — any veggies that are good raw.
What to serve with cold sesame peanut butter noodles
- This is delicious as a warm-weather dinner, served with an easy tofu or tempeh dish like Sweet and Savory Glazed Orange Tofu or Simple Teriyaki Tempeh and a bowl of red or golden cherry or grape tomatoes.
- Or, pair this with another hearty salad like Kale Salad with Chickpeas and Avocado or a simple slaw. Add fresh corn on the cob if you’d like.
Recipe is adapted from Plant Power by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
Explore more …
- Cold Peanut Tempeh Noodles
- Asian-Inspired Vegan Cold Noodle Dishes
- Sweet and Savory Peanut Butter Recipes.
- 8 ounces long noodles (soba, udon, or rice noodles)
Sesame-peanut butter sauce:
- 1/3 cup creamy natural peanut butter
- 2 to 3 tablespoons sesame tahini, to taste
- 1/2 cup water
- 1/4 cup lime juice
- 2 to 3 tablespoons agave nectar, to taste
- 3 tablespoons soy sauce or tamari, more or less to taste
- Sriracha or other hot sauce, to taste
Vegetables and herbs
- 3 to 4 cups finely chopped raw vegetables of your choice (broccoli, zucchini, bell peppers, celery, bok choy, leafy greens, cucumber, carrots, turnips — any veggies that are good raw)
- 2 to 3 scallions, thinly sliced
- Chopped fresh cilantro, as desired
- Cook the noodles according to package directions until al dente, then drain and rinse under cool running water in a colander until they’re at room temperature, then drain well again.
- Meanwhile, combine the sauce ingredients in a mixing bowl and whisk together. Go easy on the hot stuff — you can always pass around extra for those who like more heat. Pour the sauce over the cooked and drained noodles and toss together.
- Combine the cooked noodles, sauce, and chopped vegetables in a serving container and toss together. You can reserve some of the vegetables to serve on top as shown, if you'd like. Sprinkle the scallions and cilantro over the top and serve.
Variation: If you don’t generally use tahini or don’t care for it, this is equally good with Coconut-Peanut Sauce or Salad Dressing.
See lots more delectable pasta & noodle dishes.