Peanut Sesame Noodles | Recipes | Cook For Your Life

Peanut Sesame Noodles

Rated 4.3 out of 5
4.3 out of 5 stars (based on 23 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 13 ingredients

If you’re in the mood for homemade, Asian-inspired noodles, this dish is for you. It has the perfect flavor and texture combinations, with crunchy cucumber and scallions, creamy sauce, and tender noodles.


  • 1 pound soba noodles (see our Basic Soba Noodles, if needed)
  • ¼ cup smooth natural peanut butter
  • ¼ cup tahini
  • ¼ cup water or chicken broth
  • ½ cup low sodium soy sauce
  • 2 tablespoons sesame oil
  • 2 small garlic cloves, minced
  • 2 tablespoons cider vinegar
  • 3 tablespoons honey
  • ¼ cup vegetable oil
  • 2 tablespoon sesame seeds
  • 4 scallions, white and light green parts, sliced
  • 1 medium cucumber, deseeded and julienned
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts


577 cals


27 g

Saturated Fat

4 g

Polyunsaturated Fat

8 g

Monounsaturated Fat

14 g


74 g


11 g


3 g


18 g


1395 mg


  1. Boil water for the soba noodles. Cook according to package instructions.
  2. Meanwhile, in a small saucepan over medium heat, combine the peanut butter, tahini, water (or chicken broth), soy sauce, sesame oil, and garlic. Cook, stirring frequently until the mixture is smooth, about 5 minutes. Turn off the heat and stir in the cider vinegar, honey, and vegetable oil.
  3. Pour the mixture into a large serving bowl and mix well with the drained soba noodles. Top with sesame seeds, scallions, and cucumbers. Serve immediately or let cool in the refrigerator and serve cold.

Chef Tips

If you cannot find soba noodles, you can also use whole-wheat spaghetti or spaghettini.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society