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Nutrition Facts
Serving Size 1 (108g) Recipe makes 6 servings
Calories 369
Calories from Fat 77		(20%)
Amount Per Serving		%DV
	Total Fat 8.6g	13%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 208mg		8%
Potassium 202mg		5%
Total Carbohydrate 60.4g		20%
	Dietary Fiber 3.3g	13%
	Sugars 3.1g
Protein 12.7g		25%
detailed view... how is this calculated?

Cold Sesame Noodles

Recipe #95956 | 18 min | 10 min prep

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Little Bee
Jul 20, 2004

I first had these at a little lunch counter in the building that I worked in. They were very popular and my absolute favorite! The woman who owned the lunch counter also had a catering company and when I went to work for her during the holidays I asked for the recipe and she gave it to me! Now I can have them anytime and they are great to keep in the fridge for a quick something or to take to a barbecue or potluck. I promise they will be well received!

SERVES 6 (change servings and units)

Ingredients

3 tablespoons peanut butter
3 tablespoons warm water
1 tablespoon sesame oil
1 teaspoon ground fresh ginger
1 teaspoon chopped garlic
1 teaspoon honey or sugar
3 teaspoons soy sauce
1 lb linguine or spaghetti, cooked al dente
2-3 tablespoons chopped scallions
1 tablespoon toasted sesame seeds
1/3 cup carrot, grated into matchstick pieces, you can buy these pre-grated at the salad bar in the grocery store (optional)

Directions

1
While pasta is cooking, pulse all of the ingredients in a food processor just until well incorporated (do not over blend).
2
When the pasta is cooked, drain, and mix with sauce.
3
Then add carrots and toss (I never leave the carrots out).
4
Chill for a few hours before serving.
5
They are best cold!
6
Garnish with scallions and sesame seeds just before serving.

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Featured Reviews for This Recipe

From: L.A.M

On Feb 7, 2010

I have been looking for the perfect pasta recipe for late night snacks or sick days for over a year now. And now I have it! I did change a few things however: I added more water (3T all together since I originally halved the recipe), which did make it a tad thin, so next time I'll add less. I also added the Rice Wine Vinegar like someone suggested. This added a nice touch, but the 1T I added was just too much for me and I had to add a tad more soy sauce and honey to help cut it. Overall, I did feel like it was missing something, but I attribute that to using olive oil instead of sesame (didn't have any, did add sesame seeds at the end though), and using powered ginger instead of fresh and less of it (I don't like the taste of ginger). Oh, and some red pepper flakes add a nice little kick!

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From: Chef #978345

On Jul 5, 2009

These are really tasty but I did adapt the recipe. I halved the amount of noodles to be used and also added a chopped up yellow pepper,a bit of water, tuna and beans for extra protein. Tasted like I had bought them from a noodle bar. Delicious and will definitely make again.

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From: Rocco Gibralter

On Sep 4, 2007

I have been looking for a great sauce for cold sesame noodles, and found it. I did modify it slightly though and found the results outstanding. Based on previous reviews, I used 8oz of pasta instead of 16. I also increased the amount of warm water from 3T to 6T (and the flavor was not diluted). I added 2T of rice wine vinegar for punch, and about 1/4tsp of crushed red pepper for a mild heat (will use 1/2 tsp next time). This recipe is a winner.

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From: ieatfoOod.

On Jul 20, 2006

Mmmmmm. Very, very good!! I used Japanese Soba noodles and it was SO tasty. I made with lime-cilantro shrimp (Lime-Cilantro Shrimp). Made an awesome meal!!! I'll be keeping this recipe on hand. Thank for an easy and wonderful recipe. Oh.. I also added matchstick cucumber.

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