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.

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Hands-on time: 20   |    Total time: 40   |    Makes: 4 Servings


Cutting board
Sharp knife (adult needed)
Measuring cup
Mixing bowl
Measuring spoons
Spatula or spoon


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


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put the cooked pasta into the mixing bowl.
  2. 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. 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.