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Nutritional Info
  • Amount Per Serving
  • Calories: 208.6
  • Total Fat: 11.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 358.8 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 4.3 g
  • Protein: 7.7 g

View full nutritional breakdown of Peanut and Sesame Noodles calories by ingredient
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Peanut and Sesame Noodles


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Peanut and Sesame Noodles RECIPE

Introduction

Served cold or hot, these tangy yet sweet noodles are rich and tasty. Served cold or hot, these tangy yet sweet noodles are rich and tasty.

Ingredients

    • 2 cups of cooked whole wheat spaghetti
    • 1 tablespoon sesame oil
    • 3 tablespoons smooth peanut butter
    • 1 tablespoon fresh ginger, chopped
    • red pepper flakes to taste (approx. 1 teaspoon)
    • 3 tablespoons hot water
    • 1 garlic clove, chopped
    • 2 tablespoons soy sauce
    • 1 tablespoon red wine vinegar
    • 1 tablespoon toasted sesame seeds

Directions

1. Cook spaghetti as directed by the manufacturer.



2. Combine all other ingredients, mix until peanut butter is dissolved.



3. Add sauce to drained pasta, toss until pasta is fully coated.



4. Sprinkle with toasted sesame seeds.



Serves 4.







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Member Ratings For This Recipe


  • Incredible!
    69 of 71 people found this review helpful
    Sauteed boneless, skinless chicken thighs, cut into strips, sauteed those with thin slices of onions and garlic. Added a little water to get up those bits of goodness. Add 2 cups of spinach. Then added the peanut sauce. We really loved it! - 1/28/08

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  • Very Good
    34 of 37 people found this review helpful
    I've made this with julienned vegetables (scallions a must!) and used PB2, reconstituted with water and low sodium tamari. I finely mince the ginger, too. I always opt for lower sodium and fat, hence my changes. - 1/23/08

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  • Very Good
    29 of 30 people found this review helpful
    I made this last night for my lunch today. after reading the reviews of how rich the sauce was I made 1/3 of the sauce, watered it down a little and mixed it with 1/2 of the noodles. I had it cold with chopped celery, grated carrot and chicken breast. Very tasty and tangy. - 7/16/08

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  • Very Good
    21 of 23 people found this review helpful
    I made this for hubby and I for dinner tonight. I put in a fraction of the red pepper flakes because hubby doesn't like spicy food. I also added 8 oz of boneless skinless chicken breast. We both thought this was very good, a definate keeper. - 6/11/08

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  • Incredible!
    21 of 23 people found this review helpful
    I loved this dish!!!! I made it last night and ate 1/4 of the container. Later that evening my husband finished the other 3/4 of it off for dinner, he really liked it also!!! I made it with tahini instead of peanut butter. - 6/21/07

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  • Incredible!
    20 of 22 people found this review helpful
    Delicious! I only added a little over 2 tbsp of PB, and it worked well. Also, I added cubed tofu to stretch the recipe a bit, and I liked that a lot - I'd recommend it. Lastly, I used Soba noodles, and I think that added a special touch.
    Thanks for sharing this recipe! - 8/13/09

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  • O.K.
    20 of 34 people found this review helpful
    It was ok but we both thought it tasted too much of peanut butter and not enough of anything else. It got a bit better with more soy and salt and some lime. We mixed in some grilled chicken and broccoli. I was hoping for something more Thai and less American faux - 1/24/08

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  • 15 of 16 people found this review helpful
    very tasty and easy to make. I also used carrots and green onions. Yummy! - 2/1/09

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  • Incredible!
    15 of 18 people found this review helpful
    My family and I loved this recipe! We could of eaten it as is, but we added some chopped, cooked chicken breast and some fresh cilantro to round out the meal. Yummy! - 2/14/08

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  • Incredible!
    15 of 16 people found this review helpful
    This was fantastic - I didn't find the sauce too thick, I grated the ginger instead of chopping it, and I also used Angel hair pasta instead of spaghetti - we all loved it and will definitely make it again! - 7/15/07

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  • Incredible!
    14 of 14 people found this review helpful
    These are scrumptious and so tasty! So rich, in fact, I doubled the pasta, and used Barilla multi grain pasta, which is very high in protein and fiber. That makes it fewer calories per cup, and I just ate 1.5 cups as an entree, along with some homegrown cucumbers and tomatoes. - 7/25/09

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  • Incredible!
    14 of 15 people found this review helpful
    Great recipe and a wonderful base for add-ins like carrots, spring onions, even poached chicken. I make is often. I have added low-fat chicken broth instead of water though. Thanks for the recipe. - 6/21/07

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  • Very Good
    13 of 14 people found this review helpful
    I added a bunch of vegetables and shrimp. I also used crunchy peanut butter and didn't use sesame seeds. Finally, I made the sauce with less peanut butter and oil, so it was a thinner, more light tasting sauce. Oh - and added juice from one lime. - 5/18/08

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  • Very Good
    13 of 15 people found this review helpful
    When served warm this is nice on a bed of spicnach and mung bean sprouts. Cucumbers are great too especially when served cold. Since we like spice I add hot chili garlic paste - 8/28/07

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  • Very Good
    13 of 14 people found this review helpful
    This has a wonderful flavor! It was a little thick, I'll add a little more moisture next time but great with grilled shrimp and snow peas. Can't wait to try it with chicken marinated in teriaki sauce. Oriental without the stirfry! - 3/25/07

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  • Very Good
    12 of 12 people found this review helpful
    I love peanut sauces, so this was a delicious, easy snack. I eyeballed the sauce ingredients and it turned out great. I used powdered ginger (just a pinch for 1 serving), "hot" sesame oil instead of oil + red pepper, and honey roasted PB cause it's what I had on hand. Yummy! - 7/29/09

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  • Incredible!
    12 of 13 people found this review helpful
    Great side dish. I also added scallions. I think next time I will also add some cabbage. Nice sized serving, too. - 6/11/08

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  • 12 of 15 people found this review helpful
    I used hokkien or thai style noodles (not pasta), added some canned sliced tuna, and substituted 1 tsp of peanut butter for a teaspoon of hot water. Flavour much less overpowering and reduces the oil, too. - 11/21/07

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  • Incredible!
    11 of 12 people found this review helpful
    I added red bell pepper and broccoli - both steamed lightly - and have a recipe I'll make again & again. Might try adding some chicken too. - 6/15/09

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  • Very Good
    11 of 13 people found this review helpful
    Super yummy. I also added green onions and couple teaspoons of honey. I did need more than 1/2 cup to fill me up. My boyfriend loved it too. - 5/4/08

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  • Good
    11 of 17 people found this review helpful
    Like others have said, I found the sauce to be a bit thick and strong, but I remedied that by just adding a little more water. I also added tuna because I was a little low on protein for the day and that worked great. I used rice noodles. - 2/9/08

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  • Incredible!
    11 of 12 people found this review helpful
    This was delicious! My boyfriend requested that it be put into the regular dinner repertoire. I served it with grilled teriyaki pork chops, and it was a great combination, although I also would have liked a sweeter vegetable to round it all out. So easy to make, too! - 5/30/07

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  • Very Good
    10 of 13 people found this review helpful
    We loved this. I added scallions, bell peppers baby corn broccoli, bean sprouts, carrots and 4 oz of chicken per person. This made a whole meal. great flavor. - 6/8/09

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  • 10 of 13 people found this review helpful
    Yummy! Make this all the time - I do sub PB2 for the peanut butter and use low sodium soy sauce, sometimes add cooked chicken or water chestnuts or whatever - always add sliced scallions! PB2 is the best for flavor and LOW calories. The whole wheat thin spaghetti really lends itself to this! - 6/6/09

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  • Very Good
    10 of 12 people found this review helpful
    Really good and I added carrots and cabbage for a little more. - 3/15/07

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