Peanutty Sesame Noodles

Peanut butter with noodles? This Asian-inspired dish combines two favorites for a great summer meal. If you can't eat peanut butter, try almond butter instead.

Hands-on time:
20 minutes
Total time:
40 minutes

Kitchen Gear

Cutting board
Sharp knife
Measuring cup
Mixing bowl
Measuring spoons
Spatula or spoon


3 cups leftover cooked whole-grain or white noodles (any shape you like is fine), rinsed with cold water
2 tablespoons canola or vegetable oil
2 tablespoons raw sesame seeds
1 clove garlic, peeled and minced
1 teaspoon finely chopped ginger root (if you like ginger)
1 tablespoon sesame oil (if you like it)
2 tablespoons low-sodium soy sauce
1 tablespoon warm water
1⁄4 cup crunchy peanut butter
1⁄2 bunch scallions, chopped


  1. Put the cooked pasta into the mixing bowl.
  2. With the help of your adult, put the skillet on the stove and turn the heat to medium.
  3. After 1 minute, carefully add the canola or vegetable oil (the pan is hot and the oil might splatter). Add the sesame seeds- they will look like they're wiggling.
  4. With the spoon, stir the sesame seeds in the oil until they are just beginning to turn brown.
  5. With the help of your adult, turn the heat off and remove the pan from the stove. Put the hot pan on a heat-safe surface. Add the garlic and ginger and stir until it turns golden brown.
  6. Add the sesame oil, soy sauce and water and mix well.
  7. Add the peanut butter and hot chili sauce and mix well.
  8. Pour the ingredients in the pan over the pasta and stir it with the spoon until the pasta is completely covered with the peanut sauce.
  9. Sprinkle the scallions on top of the pasta and serve right away or cover and refrigerate up to 2 days.