My Favorite Sesame Noodles

My Favorite Sesame Noodles

Made  times
kelcampbell 81

"This recipe for sesame noodles is one I've created through trial and error. It combines green onions, peanut butter and sesame oil for a wonderfully complex flavour."
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25 m servings 787 cals
Serving size has been adjusted!

Original recipe yields 1 servings



  • Calories:
  • 787 kcal
  • 39%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 114.6g
  • 37%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2399 mg
  • 96%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  2. Melt the peanut butter in a large microwave-safe glass or ceramic bowl, 15 to 20 seconds (depending on your microwave). Whisk the honey, tamari, and chili sauce into the peanut butter, then stir in the sesame oil and ginger. Mix in the garlic and green onions and toss with the spaghetti. Top with the sesame seeds.


  1. 88 Ratings

Most helpful positive review

I am the recipe submitter and I just wanted to clarify some things that seem to be a tad different from what I submitted. I use the sweet red thai chili sauce in my version as well as fresh gra...

Most helpful critical review

Both my husband and I didn't care for this. There wasn't a whole lot of flavor and I think the peanut butter gave it a weird texture. Thanks anyway.

I am the recipe submitter and I just wanted to clarify some things that seem to be a tad different from what I submitted. I use the sweet red thai chili sauce in my version as well as fresh gra...

Loved this recipe and would definately make it again... but had a little difficulty with the ingredient list. After spending way too much time searching the isles of the local Asian market, (an...

I'm kind of tough to please, which is why I'm giving this recipe only four stars (I'd give it 4.5 if I could). This was very easy to make, and I think I could probably eat it just about every d...

As written this is a four star recipe, but with some simple changes/additions this can be a five star recipe. Instead of spaghetti I used soba (buckwheat) noodles from the Asian section of my g...

I liked these a lot. I used 16 oz. of whole wheat spaghetti, doubled the sauce, and added steamed carrots and broccoli. I used a little bit of peanut oil and sesame chili oil, toasted the sesa...

At first it was just alright but had it again the next day and thought--hey, this is pretty good! I warmed it up in the microwave a bit which I thought made it taste better. My 13 month old en...

I used fresh ground ginger like the poster suggested and spicy chili paste and a mixture of one tablespoon soy sauce and one of hoison. I also used whole wheat linguni noodles and omitted the se...

Yum! This was a littel on the sweet and thick side for me, but the flavor was fantastic. I cut the sweetness with a couple splashes of rice vinegar and served this on Napa cabbage. Very good, th...

Wonderful flavor!!! (a bit dry though) Will definitely be making this again, but will double the sauce. Nicely done, kelcampbell!

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