Sesame Noodles


In my quest to find the perfect peanut sesame noodles 🍜, I came across many versions of this popular dish. I wanted something easy, veggie forward, and of course super flavorful. These are light and clean tasting, but with all that delicious sesame flavor you want. They pair very well with Salmon with Maple Ginger Sauce -from my post earlier this week. Easy dinner ✅!


Servings: 4 as a side or 2 as a main course (but if there is a teenage boy living in your house – Servings: 1)



-2 tablespoons low sodium soy sauce 

-1 tablespoons rice vinegar

-1 ½ tablespoons sesame oil + 1 teaspoon for sautéing the veg

-2 teaspoons pure maple syrup

-1 teaspoon grated ginger

-1 tablespoon unsalted, smooth, natural peanut butter 

-¼ cup (37 grams) chopped peanuts

-1 tablespoon toasted sesame seeds (optional)

*This quantity is enough sauce for the noodles, but I almost always double it since it makes a delicious salad dressing or sauce.


-8 oz Soba noodles (Any noodle will work. You don’t have to use Soba.)

-1 medium carrot, shredded or julienned

-2 bunches (250 grams/8.5 oz) salad onions/scallions, ends removed, cut into ¼ inch pieces


  1. Combine soy sauce, rice vinegar, sesame oil, maple syrup, ginger and peanut butter in a container with a tight fitting lid. Place the lid on tightly, and shake vigorously until ingredients are well combined.
  2. Cook the noodles according to the package instructions. Drain and rinse in cool water. 
  3. Place the remaining teaspoon of sesame oil in a large pan over medium heat. Once the pan is hot, add the scallions and sauté for about 5 minutes. Turn off  the heat, and add the noodles, carrots, and sauce. Toss so that all ingredients are coated. 
  4. Tip out onto a plate or bowl. Sprinkle with peanuts and sesame seeds (if using). These are delicious hot or cold!

Note: If you want to add more protein, these will be delicious tossed with some diced tofu, shredded chicken, or sliced beef -or- serve with Broiled Salmon and Maple Ginger Sauce.


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