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Under 30 Minutes

Cold Sesame Noodles

This dish can also be made with Japanese noodles, such as udon or soba, or Chinese rice noodles. Cook according to package instructions.

  • Prep:
  • Total Time:
  • Servings: 4
Cold Sesame Noodles

Source: Everyday Food, May/June 2003


  • 1 pound spaghetti
  • 8 ounces snow peas, slivered lengthwise
  • 1 red bell pepper, cut into long, thin strips
  • 1/2 cup smooth peanut butter
  • 2 cloves garlic
  • 1 jalapeno pepper (seeds removed, if desired)
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/3 cup warm water
  • 2 tablespoons toasted sesame oil
  • 1/4 teaspoon salt


  1. In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain and rinse with cold water. In a large bowl, combine pasta with snow peas and red bell pepper.

  2. In a blender, puree peanut butter, garlic, jalapeno, soy sauce, rice vinegar, warm water, sesame oil, and salt. Pour dressing over noodles and vegetables; toss to coat. Serve chilled or at room temperature.

Reviews (5)

  • krisx2 8 Sep, 2011

    Delicious and so easy to make. I made mine with rice noodles and subbed banana pepper for jalapeno, and I used broccoli and shredded carrot in place of snow peas and red bell peppers. Just to show, it is versatile! The dressing is amazing.

  • cupcakebeau 26 Mar, 2009

    This is so, so good. It makes more sauce than you need for one pound of noodles (in my opinion) but leftover it's also great with chicken.

  • pickettje 22 Jun, 2008

    I agree with all the other posts... this recipe is super yummy and simple too. I made dinner for 8 coworkers in thirty minutes by doing this dish (doubling the recipe) and baking cubed, boneless/skinless chicken thighs in the oven with a store bought sesame ginger salad dressing at 350 degrees for thirty minutes. I just served the chicken over the noodles on a platter and everyone is still raving about it! :)

  • kimkim 17 Jan, 2008

    This was really good and so, so easy. The longest part was waiting for the water to boil. It's also really good to make ahead of time for a yummy lunch since it's served cold.

  • JaqiSays 12 Nov, 2007

    Easy and Delicious! Of all the fantastic recipes that Martha has brought to us - this simple dish might just be my favorite. It's remarkably versatile; the addition of shrimp or chicken makes a nice entree and I just cut back on the jalapeno when serving my friends who can't handle heat (it's still wonderful). So easy a novice can whip this up in just minutes and the end result will make them look like a pro. You can't get this recipe wrong!

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