'sesame' Noodles With Peanut Sauce

Total Time
Prep 10 mins
Cook 20 mins

Delicious cold dish for a hot day.

Ingredients Nutrition


  1. Mince the garlic in a food processor, stopping occasionally to scrape down the sides.
  2. Add peanut butter, soy sauce, sugar, chili oil and rice wine.
  3. Puree 1 minute and allow sauce to stand for 1 to 2 hours to allow flavors to develop.
  4. Put the spaghetti in a large bowl; top with sauce.
  5. Mix until the pasta strands are evenly coated.
  6. Garnish with green onions.
Most Helpful

I have made this twice now with equally good results. I don't bother dragging out the food processor, I just cream the peanut butter with the sugar using a wooden spoon until it's smooth and then add the rest of the ingredients. I use smooth Jiff because I never have the natural stuff on hand. I also added skillet browned tofu to make it a main dish; extra onion and garlic juice in place of the cloves because it's easier. It is very helpful to have a large bowl to mix this up in--mine is 13 quart. I also cooled the noodles the first time and then the second, put the sauce mix on while the noodles were still hot. I thought the sauce dispersed easier while the noodles were warm. This is an excellent dish and very much like something you would get in a restaurant. A good choice for hot weather! MsKittyKat, thanks for a super recipe! I will use it often!

Rose is Rose August 04, 2011

I love garlic, so I loved these garlicky sesame noodles! I only used 1 tbsp of chili oil and made up the other 1 tbsp with sesame oil. The noodles are simple, yet delicious. I liked them best at room temperature. Thanx for sharing!

*Parsley* October 30, 2008

Lots of garlic flavor in the sauce! Softened the peanut butter in the microwave oven to help it blend easily, I cut the soy sauce back to 1/4 cup the 1/2 cup would have made this way to salty, skipped the sugar and didn`t miss it, went for 2 tablespoons of the oil we like the heat and also added 1 tablespoon sesame oil for a little more nutty kick, used 1 teaspoon rice wine vinegar, used Ramen noodles, added leftover roasted broccoli. Thanks!

Rita~ November 12, 2007