Description
A quick and flavorful Sesame Noodles recipe featuring udon noodles tossed in a creamy, tangy sauce made from toasted sesame oil, tamari, rice vinegar, peanut butter, and spices, garnished with crunchy peanuts, scallions, and sesame seeds. Perfect for a satisfying, easy-to-make meal in just 20 minutes.
Ingredients
Noodles
- 10 ounces udon noodles (can use soba or spaghetti)
Sauce
- 3 tablespoons toasted sesame oil
- 1/4 cup tamari or lite soy sauce
- 1/4 cup seasoned rice vinegar
- 3 tablespoons peanut butter
- 2 tablespoons light brown sugar
- 1 tablespoon minced fresh ginger
- Half a garlic clove
- 2 teaspoons sriracha, plus more to taste
Toppings
- Chopped roasted peanuts
- Thinly sliced scallions
- Sesame seeds
Instructions
- Cook the noodles: Bring a large pot of heavily salted water to a boil over high heat. Add the noodles and cook according to the package directions until al dente. Drain and rinse with cold water to stop the cooking process and prevent sticking. Transfer the noodles to a large bowl.
- Prepare the sauce: In a blender or food processor, combine the toasted sesame oil, tamari, seasoned rice vinegar, peanut butter, light brown sugar, minced fresh ginger, half a garlic clove, and 2 teaspoons of sriracha. Blend until the mixture is smooth and creamy. Taste and add more sriracha if you prefer spicier noodles.
- Toss noodles with sauce: Pour the blended sauce over the cooled noodles. Toss thoroughly until the noodles are evenly coated in the sauce. Taste and adjust seasoning if necessary.
- Serve with toppings: Divide the sesame noodles among serving plates or bowls. Top each serving with chopped roasted peanuts, thinly sliced scallions, and a sprinkle of sesame seeds for added texture and flavor. Serve immediately or chilled.
Notes
- You can substitute udon noodles with soba or spaghetti if preferred.
- For a gluten-free version, ensure tamari is certified gluten-free and use gluten-free noodles.
- Adjust sriracha quantity according to your spice tolerance.
- This dish can be served warm or cold making it versatile for any season.
- Leftovers can be stored in the refrigerator for up to 2 days, best served chilled.
