Carolyn's Peanut Butter Sesame Noodles

4 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 370.9
  • Total Fat: 12.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 866.5 mg
  • Total Carbs: 57.6 g
  • Dietary Fiber: 9.3 g
  • Protein: 6.2 g

View full nutritional breakdown of Carolyn's Peanut Butter Sesame Noodles calories by ingredient


with Whole Wheat Noodles with Whole Wheat Noodles
Number of Servings: 6


    *Ronzoni Healthy Harvest whole wheat spaghetti style pasta (dry), 13.25 oz
    *natural peanut butter, 5 tbsp
    *Honey, 1 tbsp
    Soy sauce (tamari), 5 tbsp
    Sesame Oil, 1 tbsp
    Ginger Root, 3 tsp
    *Sesame Seeds, 3 tbsp
    Water, tap, .5 cup (8 fl oz)
    Carrots, raw, 1 cup, grated
    Peas, frozen, 0.5 cup
    scallions, as garnish


Bring a pot with water to a boil. Salt water and add pasta and cook per instructions. Meanwhile, heat a small saucepan on med/low heat. Add Peanut butter, honey, tamari and stir until peanut butter softens. Whisk in the sesame oil, giner and slowly add enough water to make the sauce consistency smooth and as thin as you prefer.

About 2 minutes before pasta is finished cooking add carrots and peas to pasta and cook until done. Drain pasta and vegetables and put back into pot. Pour the sauce over the pasta and stir well.

You can enjoy this dish hot, but I like it chilled. Place a 1 cup portion into a serving bowl and top with sesame seeds and scallion.


Number of Servings: 6

Recipe submitted by SparkPeople user CJW102.

Member Ratings For This Recipe

  • no profile photo

    Great - 2/15/20

  • no profile photo

    - 3/8/15

  • no profile photo

    Very Good
    Easy and yummy, and our kids liked it too! I substituted ginger-garlic paste for the ginger, and the subtle added garlic flavor went well with the other ingredients. - 7/29/09

  • no profile photo

    Very Good
    Not only simple and delicious, but pretty cheap to make, too! My husband really enjoyed this last week and we're making it again this week. - 3/24/08