Sesame Peanut Noodle Salad

Sesame Peanut Noodle Salad

14 Reviews 2 Pics
  • Prep

    35 m
  • Ready In

    35 m
Seattle Dad
Recipe by  Seattle Dad

“Cold egg noodles are tossed with fresh cilantro and cucumber and dressed with a tangy peanut sauce to make a delightful summertime treat in this recipe.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Stir together the peanut butter, peanut oil, tea, ginger, garlic, jalapeno pepper, salt, sugar, soy sauce, vinegar, and sesame oil in a large mixing bowl until incorporated. Place the egg noodles in a large bowl; add the cucumber and cilantro and mix together with your hands. Pour the peanut sauce over the noodles; mix with your hands until evenly coated.

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Reviews (14)

Rate This Recipe
MrsBoumendil
34

MrsBoumendil

This is a really easy and tasty dish! I cooked the recipe for 8 servings, but only used 1 pound, not 2, of pasta. I guess the sauce would be a bit more dispersed over more pasta, but I really liked it a bit more intense. I also used wholewheat pasta instead of egg, and threw in some green onions and just a touch of Thai chili sauce. The wholewheat pasta added a nice earthiness. The only other changes I made was to use chunky Jiff peanut butter (so killed sugar) and a couple Tablespoons more soy sauce. This will be a regular in my house!

misserin13
31

misserin13

I made this for a potluck at work and received rave reviews. I made a double batch of the recipe to serve over 20. I poached 6 boneless, skinless chicken breasts and shredded them, then added them to the final salad. I also added two more tablespoons of black tea to the peanut butter to cut the peanut flavor even further. This recipe works well with a peanut butter that is not sweetened. If you don't like Thai flavor combinations, this may not be for you. I love peanut sauces, and love the fact that this recipe is relatively inexpensive to make. I will absolutely be making it again.

Tracy X
13

Tracy X

I made this for a Halloween potluck; it was very well received. I included 1 cup of chopped green onions to garnish and balance out the cilantro flavour.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 697 cal
  • 35%
  • Fat
  • 27.9 g
  • 43%
  • Carbs
  • 90.3 g
  • 29%
  • Protein
  • 24.6 g
  • 49%
  • Cholesterol
  • 95 mg
  • 32%
  • Sodium
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

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