peanut sesame noodles
The fact that today is a startling 78 degrees with low humidity and the sun is streaming in wide ribbons through every windowed wall is leaving me as torn as I have ever been between my simultaneous urges to Take Walk! Frolic Outside! Drinks Beers on a Terrace, Somewhere! And come home late tonight with my skin smelling like summer and my forehead re-freckled and fall into a deep sleep, my legs twitching like a puppy who dreams about catching frisbees… and, you know, bake some things for tomorrow’s Seder. Hrm, is it actually any question what will win?
Nevertheless, I haven’t even told you about my Single Girl’s Dinner from Monday night. No, calm down, Alex did not finally tire of me, the dishes I create and my incessant complaining about the wrinkles on my forehead (and the IfYouLovedMeYou’dBuyMeBotox!), etc. He just had some clients taking him out to dinner and I was in no mood for take-out. Well, that’s not true, I was in the mood for takeout-like food, but I wanted it to be the way I like it which pretty much left me with the option of making it myself. Such is the life of the Too Picky For Their Own Good.
I had cold peanut sesame noodles for the first time when I was 13 and had recently decided to go vegetarian. A friend who was also eschewing meat wanted to go to a Chinese restaurant and I was certain there would be nothing for us eat, but she ordered them for us and I was instantly, head-over-heels in love. If this was vegetarian food, I was in it for the long haul (or about until the age of 28, you know, whichever came first). However, it was many more years before I found a formula for it that allowed me to make it at home, any time I pleased.
And yet, I actually don’t make it very often because my favorite way to eat it is toss with some cold chunks of firm tofu and this guy I married thinks that tofu is evil (and seeing as I am a really picky–but I like to call it “particular”–eater, I don’t have any leverage to change his mind), which is why Monday night was a perfect excuse to dust off my old favorite. Except, I was bit more tired and lazy (than usual) so when the store was out of the buckwheat soba noodles I usually like, I settled for somen, which are really too thin and delicate for this dish. I also realized after I had already sat down that I’d forgotten to toast sesame seeds, which, in case you don’t already know, means it’s just not happening.
Let’s see, if you were coming here for the first time, you’d learn that that I don’t want to do my work, I complain a lot to my husband and I’m lazy. I should edit this to make me seem like a nicer, better person but–squee!–the sun beckons. I hope you all have a great weekend.
Peanut Sesame Noodles
Adapted from Gourmet, June 2002
Servings: Makes 6 side-dish or 4 vegetarian main-course servings.
For peanut dressing
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
1 tablespoon chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons rice vinegar
1 1/2 tablespoons Asian toasted sesame oil
1 tablespoon honey
1 teaspoon dried hot red pepper flakes or a splash of the hot sauce or chili paste of your choice
For noodles
3/4 lb dried soba nooodles (dried linguine fini or spaghetti will work in a pinch)
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
1 yellow bell pepper, cut into 1/8-inch-thick strips
Half a seedless cucumber, thinly sliced
1 cup firm or extra-firm tofu, cubed
3 tablespoons sesame seeds, toasted
Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
Add pasta, scallions, bell peppers, cucumber and tofu to dressing, tossing to combine. Garnish with toasted sesame seeds and serve immediately.
What a coincidence, this is almost exactly what I had for dinner last night.
this looks like exactly the right thing to eat on a warm spring night! thanks for sharing, i can’t wait to make this myself!
This is one of my favorite dishes, but sadly I’ve never been able to get it quite right when I try to make it at home (I’m spoiled by NYC cold noodles). Your recipe seems like it could be the one!
How crazy is it that I JUST made a simliar recipe on Wednesday and loved it. I sent my fabulous husband out for the soba noodles and he came back with ramen type – so improvised I did. And it was swell…and summery…I tossed in some forzen edamame in the pot during the last couple of minutes with the noodles – so great.
Have you tried the cold sesame noodle recipe from CI? It’s pretty good and has similar ingredients. Their recipe calls for shredded chicken, but tofu could easily be substituted. Anyway, I like this recipe too and has (seemingly) fewer ingredients…hope to try it soon! I’ll, too, have to wait until the husband is not around because he doesn’t like cold noodles…too bad for him!
i too made the same thing, (cept using cabbage and sprouts, and chicken stock in the sauce) last night.
That looks amazing! I am suddenly very depressed about the mac n cheese I ate for din din. Definitely going to try the recipe sometime soon – Thanks =)
I had cold sesame noodles for the first time when I moved to New York at the tender age of 21. Since then they have been a obsession, with particular sadness that no place I’ve lived since then has ever had them on the menu. It makes me want to cry because I yearn for those damn noodles.
And like JoyLynn, I’ve never found a home recipe that quite measures up to the New York cold sesame noodle.
I’ve recently become a vegetarian (about month now) and I’ve still to incorporate tofu into my diet. I find the idea of unappetizing. I can’t wait to try this!
Oh gosh, all I have in the house are the fixin’s for a sausage and kale pasta – which I’m sure will be good – but now I am totally craving these noodles. Mmm. I make a similar sauce/dressing, and when I have it, I like to replace half (or all) the peanut butter with tahini. The sesame flavor it SO intense and delicious!
Oooh, love it! I’ve been looking for a good peanut sauce, thank you!!! I shall be trying it soon. I love peanut sauce and veggies over noodles. Some thin sliced chicken breast is amazing with it as well (for the non-vegetarians).
- The Peanut Butter Boy
Thanks Deb, now my menu for this week has to be changed around because I HAVE to make this.
Gotta go eat!
another winner that’d go over big here
minus the tofu
and + the sesame seeds!
thank you deb
This is definitely one of my favorites. The tofu is the best part :)
I make something similar ALL the time – but, I make them, usually, when I’ve had too many of my dang desserts. And, what I use for “noodles” is spaghetti squash, shredded. Have you ever tried it w/ sesame peanut sauce? Because it’ll knock your socks off! (and, enable more dessert eating)
you change my life every day.
singlemama working her way through
ramona is two today and i have to write
late tonight to say thank you.
for lifting my food life. my mind off. soothing and clear.
glad to have you documenting your journey
and your simple recipes flow into how to slimplify life.
thank you.
thats all. i’ve made your cookies and muffins for a bit now.
and every time amazed.
Hmmm interesting. Japanese soba noodles with a Thai twist!
I love this kind of thing, only the tofu has to be cooked with the garlic and a pinch of chili pepper. Then I add all sorts of Chinese vegies like bok choy and choy sum, Chinese cabbage, etc, carrots, red peppers, then with the soy sauce and CRUNCHY peanut butter, and I’ve had to start using fetuccine instead of the yummy green chinese noodles (can’t find them anymore). They work, just not as nicely.
It looks so colorful and good for you! I had been looking at those noodles in Williams-Sonoma and wondering what they were for. Now I know. I like tofu, but have never cooked it myself. I might have to get over my fear.
I don’t think I’ve ever had these, but I’m pretty sure they are what I was craving on Tues night. Can’t wait to try this recipe!
Oh, I just might have to make this for my vegetarian daughter. Will have to cook the tofu first also. The (Ifyoulovemeyouwouldbuyme………) is not working for me either, but this gal needs a little more than botox! Happy Holidays to you.
I just came home with noodles for tonight because I woke up this morning wanting nothing else. I’m missing an ingredient or two, but I think I’ll tweak my way around this recipe. Can’t wait. Uhmmmm.
wow–that looks so refreshing. we’re expecting 78 degrees today–this will be on the menu! thanks for sharing.
My husband and I have made a peanut sauce that is remarkably similar for years, but we have always served it hot over noodles with cilantro, lime, and green onion, and a few handy veggies thrown in. Now you have me very curious to try it cold.
SO glad that the weather is shaping up where you are – do try to “frolick” outside, and enjoy! :0)
I am absolutely LOVING that dish!!! Peanut-noodles are so comforting – especially when paired with loads of vegetables :0)
yum yum. i am allergic to peanut though – has anyone tried making this with cashew butter or something like that? please advise!
Mmmmm… I would saute some shallots and the garlic and add them to the peanut sauce. That would be perfection!
If you wanted to use cashew butter, I would cut down on the water, since peanut butter is much thicker. You could also use a blend of cashew butter and tahini.
Johana:
If you have access to a good Asian grocery, you can buy dark sesame paste (not Tahini), which makes a perfect substitute for peanut butter — and it’s what New York Chinese restaurants use for their delicious sesame noodles.
I made this dish — almost exactly — on Monday, too!
Looks great! I also made something similar for dinner this week! Luckily my husband loves the tofu! I also have a love affair with buckwheat noodles, baby bok choy, lots of garlic, sweet onion, sweet peppers, chili sauce-soy sauce-sauce and of course-shrimp, scallops, or marinated tofu ( pick your protein)! Then sprinkle with sesame seeds and fresh chives-and call it a delicious meal!
can someone please tell me where to buy soba noodles???? Thanks in advance!
I love peanut noodles, and this is exactly the kind of dish I like to throw together so I can spend more time outside! Thanks for the inspiration!
This was the best Asian recipe I’ve ever used! I substituted steamed broccoli for a bell pepper, and used buckwheat noodles (which aren’t as pretty, but very delicious. Also, I sauteed the tofu bc I don’t like it raw. Jelena, I would recommend cooking tofu for the first time!
oh that sounds so yummy. reminds me of this Southeast Asian dish – Satay Noodles. Thin egg noodles served with a rather thick sweet, spicy peanut sauce. lovely picture – and I know exactly how you feel about wanting takeaway-like food but not takeaway itself! ;)
One of my favorite meals…I could make an entire book out of sesame and peanut and other noodle dishes. This one looks wonderful.
I’m going to chime in with all the folks who said they just made a similar recipe, for I made a slaw that was quite a bit like this, but with the last of the savoy cabbage rather than noodles. Sunflower seeds were handy and sesame seeds were not, and I added quite a bit more ginger and vinegar and the first of the meaty tomatoes that are showing up here in Florida. Also red jalapenos and Thai chiles instead of the sweet peppers, because that’s how I roll. Maybe I should make it again and add some cold noodles!
Once again another stunning dish to sink my teeth into. It all looks amazing!
Almost exactly a year ago the Times had a recipe for cold sesame noodles, it is delicious, even using Tahini instead of the Chinese Sesame paste:
http://www.nytimes.com/2007/04/01/magazine/01food.t.html?_r=1&sq=cold%20sesame%20noodles&st=nyt&adxnnl=1&oref=slogin&scp=1&adxnnlx=1208677101-iQBxjTpUEWVw8aGYxKt/Fg
This sounds soooooo good!! Thanks for sharing. I’m keeping this posted on our fridge for a warm summer weekend meal. Can’t wait!
This looks so good..but do you think it would work with sesame butter instead/too?
OOO! This looks like it avoids the horror that is Sweet Peanut Butter melted over noodles, which is what I got recently when I ordered Peanut Sesame Noodles. 1 T of honey is perfectly respectable, and not disgusting sounding at all!
also, may I please recommend that instead of advocating for injections of toxins, you try 21 days of Frownies! They are essentially strategically placed adhesive strips that will make your face do the right thing while you sleep.
luck!
This sounds like a celebration of sunshine! Can’t wait to try it. Thanks!
this is definitely one of my favorite dishes to make. I really like pasta dishes that are wonderful for dinner but even better cold the next day for lunch.
This is pretty close to my favorite quick and easy dish to make in the spring/summer. I am actually making it for a girls’ night dinner this week! So deeelicious!
This looks delicious and sounds perfect for summer time!
This is my husband’s favorite dish, tofu and all. Though I have to tone down the red bell pepper because that is not his favorite. This makes me want to go home and make peanut noodles right now!
I made it for dinner tonight and it’s the closest I’ve ever come to my favorite New York restaurant’s noodles. YAY!
Thank you Deb!
I just made these myself – and I being allergic to peanut butter can attest to the fact that sunbutter makes a delicious substitute (as far as I know, I haven’t had real peanut butter since I was around seven).
I also used whole wheat pasta, subbed broccoli for the cucumber, and grilled some chicken breast strips as I didn’t have any tofu on hand today.
Also, this makes six “omg I’m really full” servings for me. As a side dish I’m guessing it’d be closer to 10-12.
I’m always a little wary of savory recipes that use peanut butter, but this was delicious and really hit the spot now that the weather is getting nicer and nicer. I added some marinated shrimp to it as well.
After seeing your post, I got hungry for this dish (I had made it several times before, out of my beloved Gourmet cookbook) and went to make it for lunch straightaway. Yum!
For the record, it works perfectly well with crunchy peanut butter, too. And red cabbage (really anything crunchy and bright) for the veggies.
The cookbook also indicates that you can make it with regular old linguini or spaghetti or what have you.
I make this for myself and three small children when my husband works late, since he is also anti-tofu. Such a delicious dish. Black sesame seeds look especially lovely in this.
Deb, I’m forever indebted to you for posting the Suzanne Goin recipe for Hazelnut Brown Butter Cake. I’ve made it several times to bring to recent events, and although I may go broke buying hazelnuts, hey, it’s worth it as I’ve sealed my reputation as a good baker, lol.
These look delicious! I’m sad I’ll have to wait until after Passover to try them!
saw it and just had to make them. I loved the organic soba noodles, and I used zucchini, tofu and mushrooms. This recipe is huge. Seeing as it is just me, I would probably only make one fourth of the pasta next time. Since it’s cold, I took the leftovers in my lunch today without much hassle. delish!
Made this last night for dinner and it was absolutely delicious!! DH doesn’t usually like non-meat dishes, but he loved and took half of the leftovers for lunch today. I, of course, took the other half! It helped me use the rest of the tofu that I had for making some edamame hummus. Thanks!
this was insanely addictive and delicious! however, i felt like there was a little too much dressing, so i added a bunch more tofu to bulk it up.
can soba noodles be bought at a regular market or do I have to go to a specialty shop????
What a coincidence. I’m just as lazy but well-meaning! I MEAN to make tasty, healthy dinners for me and my man, but can never work up the motivation to do dishes afterwards. Meh. Oh, and I found you by your ratatouille recipe, almost a year ago, but lost you, and now, well… yay!
I just had to tell you I made this last week and, man, is it ever delicious! The dressing is perfect! I used cooked chicken though instead of tofu, since we’re not real big on tofu, it was great, thanks for sharing!
I made this last night for my husband and parents and they all loved it! I added some shrimp marinated in lime juice to make it a bit more of a meal. I also used a pound of pasta instead of 3/4, and the pasta to dressing ratio was perfect. A great recipe that could be customized in a hundred ways based on your veggie preferences or availability. Thanks for posting- I’ll definitely be cooking it again this summer!
Just had this noodle dish for dinner! Amazing recipe. Highly addictive!
You can use tahini (ground sesame paste) if you’re allergic to peanut butter as well. I’m making it today but using commercial sesame ginger dressing as the base cause I just don’t have the patience to measure etc. :)
I made this for lunch today… it was delicious! I wish I had listened to my cooking intuition though. My noodles and sauce ratio wasn’t quite right, but it tasted good anyways. :)
Ever since this recipe was posted, I could not stop thinking about it! Finally made it last week and it was GREAT! I wasn’t sure if it would turn out because I don’t have a blender to puree the dressing, but I used a small whisk and it worked just fine. Spaghetti (I used whole wheat) can also be substituted for the soba noodles. My boyfriend has already asked me to cook it again this week. A new staple! Thanks Deb!
Hey Deb! I followed this recipe two weeks ago and died of love. I’ve been thinking about it ever since and decided to make sesame noodles again tonight- but- sigh- followed the Cook’s Illustrated 30-minute Recipes version (I know you can relate to not being able to leave well enough alone). I’m sure if I had tried that recipe first, I would have loved it, but compared to the depth of flavors this recipe provides, my version tonight tasted almost watery. Thanks for giving me my now definitive Sesame Noodles recipe- besides changing up the proteins and veggies, I will not stray again!
I’ve been thinking about this recipe for ages and I finally made it last night. Whoo! What a revelation. It was soooooo delicious. I used soba noodles and tofu, and altered the vegetables slightly to use what I had on hand, but I followed your sauce directions exactly and served it cold. I love this dish. I want to eat it often. Soba noodles feel so healthy. i have to ask – does anyone know how healthy this meal actually is? cause i wanna eat it ALL the TIME.
I made this tonight with chopped salted peanuts and carrots. Perfect healthy food for a broke college student!
I used this recipe to prepare my first-ever soba noodles. Unfortunately, being unfamiliar with soba, I slightly overcooked them, so they were a little slimy, but still useable. I substituted chicken for tofu, and it was delicious… I’m definitely making this again.
Hmmm… not one bit of coriander? After working in NYC for so many years and getting this dish with that, that…terrible tasting stuff… it seemed so refreshing to read yours is without it!! I am trying this on the weekend! Thanks!
Drats!! Cancel the above!! I meant CILANTRO!!!
has anyone used almond butter for this recipe?
Thank you so much for highlighting old recipes. I made this last night – it made my week!
Deb-
I made these noodles today after a 15 mile run. OMGoodness, they were so delicious. I wonder if I used udon noodles next time if that would be too overwhelming-too much noodle. Thanks for the recipe.
Hello! I think this is my first comment on your blog. I just wanted to tell you that I made this recipe tonight and both myself and the usually-tofu-hatin’ husband loved it. i used blanched broccoli and snow peas in place of the cucumber/bell peppers, and i used marinated tofu. i’ve actually not heard of sesame noodles before (they’re not very common here in Australia i don’t think), but this is totally going on the To Make Regularly list :)
so thank you!
Deb – this is a winner!! I’ve made it a bunch of times (using chicken instead of tofu for all the carnivores I know and using easy to find spagetti noodles) and it is always a hit. Thanks for introducing it to me!
I made this earlier in the week and loved it – great leftovers, too. My boyfriend made a face when I said there was tofu in it, so I used chicken for protein instead; I would like to try it with tofu at some point, though.
Came here looking for a recipe for tofu that could be put together in minutes. You did not disappoint! Especially as I miraculously had everything in my (very empty) fridge and pantry. So good, will be making this again.
This is excellent. Any vegetables will do, and I like slicing them very thin so the noodles wind around them. If you make it with chicken, be sure to shred it.
I was visiting my mother and made this for the vegetarian/vegan grandchildren. She has someone from China living in the extra bedroom and SHE loved it and asked for the recipe!
Your site is THE BEST
I modified this into a warm dish and it was fantastic – all because I didn’t want to get my blender dirty so I decided to heat the sauce. A little oil in the bottom of a saucepan. Saute the tofu on med heat 5 minutes. Add all sauce ingredients and turn heat to medium low, whisk occasionally until warmed through and smooth. Add peppers to sauce. Boil 3/4 lb of rice noodles. Drain, toss with sauce, divide among bowls, top with bean sprouts, sesame seeds and cucumber pieces. Squeeze of lime overtop. WHEW! Thanks, Deb!! We ate too much. And I want it again tonight.
Wonderful, thank you!