New This Month

Cold Sesame Noodles

A perfect make-ahead lunch, these noodles -- made with a sweet-and-spicy sauce of peanut butter, sesame oil, soy sauce, and crushed red-pepper flakes -- can be prepared and refrigerated for up to week.

  • Servings: 5

Source: Martha Stewart Living, September 2004


  • 1 package (10 1/2 ounces) dried udon noodles
  • 1 baby bok choy
  • 1/4 cup smooth peanut butter
  • 5 tablespoons toasted sesame oil
  • 3 tablespoons soy sauce
  • 1/4 cup rice-wine vinegar (not seasoned)
  • 1 large garlic clove, minced
  • 2 teaspoons sugar
  • 1/2 teaspoon crushed red-pepper flakes
  • Sesame seeds, for garnish


  1. Bring a large pot of water to a boil; cook noodles according to package directions. Drain; let cool completely.

  2. Bring 3 cups water to a boil in a medium saucepan; boil bok choy 30 seconds. Drain; rinse well. Let cool; coarsely chop.

  3. Whisk together the peanut butter, oil, soy sauce, vinegar, garlic, sugar, and red-pepper flakes. Put sauce, noodles, and bok choy into a bowl; toss well. Sprinkle with seeds.

Cook's Notes

Udon are thick Japanese noodles.

Reviews Add a comment