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Under 30 Minutes

Easy Cold Sesame Noodles


This Asian favorite comes together even faster when you use leftover cooked noodles.

  • Prep:
  • Total Time:
  • Servings: 4

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.

Cook's Notes

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

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