Spicy Sesame Noodles

"This is a sweet, hot and crunchy dish that can be served as a side or as the main course. Add the chopped veggies right before serving to insure a nice fresh affect. You can use any long noodles that suit you: spaghetti, fettucini, thin spaghetti, angel hair, etc. It is hearty, sweet and satisfying. Be SURE to use all natural peanut butter and not a store bought brand. This dish is served room temperature or cold. Great for summer."
photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13
Ready In:




  • Blend or toss all the ingredients listed above the pasta.
  • Cook noodles to al dente and once cooled, toss with sauce.
  • Right before serving, toss in chopped veggies.

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  1. Annie A.
    I just made this as a late night dinner and it was amazing. When I saw peanut butter in the recipe I had major doubts because I'd never cooked anything with peanut butter lol. Safe to say that this didn't disappoint. I found it a bit too oily so I'll reduce the amount of oil next time. You can also up the veggie:noodle ratio if you want it healthier??
  2. Crafty Lady 13
    I really enjoyed the flavors in this dish. I used about 1/4 tsp of cayenne pepper, but found it still wasn't spicy enough for my taste, so I added about 1/4 tsp of crushed red pepper flakes. I didn't have peanuts on hand to make all natural peanut butter, so I had to use a store brand. I still thought this turned out very well. It does have a strong sesame oil taste, but it is a flavor I enjoyed. I really liked the crunch of the carrots and red bell peppers. I think next time I may add some ginger to the sauce. Made for Spring, 2009 PAC.


I love to cook, and I come from generations of good home style southern cooks. As far back as I can remember, there have been great cooks on both sides of my family. I have been cooking for over 20 years. I love to experiment, and continue to learn new things in the kitchen. My fav restaurants in metro Atlanta are: Zapata in Norcross, Pasta Vino in Buckhead, Christo's in Marietta, and The Mirage in Sandy Springs. My favorite food magazine is Cooks Illustrated. They have great techniques and short cuts as well as no fail recipes. I look forward to becoming a regular at this cool foodie site. Bon apetit, y'all!!!
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