Sesame Noodles

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

8 ounces (220 grams) dry noodles we use Italian linguine (1 pound if fresh noodles used)
1 tablespoon (1 tablespoon) sesame oil

1 (1) cucumber thinly sliced
1 (1) mango diced
4 tablespoons (4 tablespoons) roasted peanuts crushed
2 (2) limes cut into wedges, and squeezed on top
1 tablespoon (1 tablespoon) sesame seeds , cilantro, and green onion tops (optional)

Boil noodles – Cook noodles in salted boiling water as per package instructions. Drain and toss with 1 tablespoon sesame oil. Set aside.
Make the Sauce – In a blender, combine 3 tablespoons tahini, 3 tablespoons peanut butter, 4 tablespoons soy sauce, 2 tablespoons sesame oil, 2 tablespoons rice vinegar, 2 tablespoons sugar, 1 teaspoon ginger (grated), 1 clove garlic (grated), and 2 teaspoons sriracha. Blend for about 1 minute, or until the sauce is smooth and creamy. No blender? You can whisk everything together in a bowl – just note the texture will be a bit less silky.
Toss Noodles with Sauce – Pour about ¾ of the sauce over the noodles and toss until they’re fully coated. Save the remaining sauce for drizzling over the top before serving.
Assemble – Spoon the sauced noodles into serving bowls and top with 1 cucumber (chopped), 1 mango (diced), 4 tablespoons roasted peanuts, 1 tablespoon sesame seeds, green onion tops, cilantro, and the juice of 2 limes (divided between 4 bowls).
Serve warm or at room temperature. For protein you can add grilled tofu, chicken, or shrimp. Drizzle with the reserved sesame sauce.

SUBSTITUTIONS

Linguine –> Spaghetti, soba, udon, rice noodles, ramen, egg noodles, gluten-free noodles.
Tahini –> Chinese sesame paste, almond butter, cashew butter, or peanut butter + sesame oil.
Peanut butter –> Almond butter, cashew butter, sunflower seed butter, tahini.
Toasted sesame oil –> Regular sesame oil (less toasty), walnut oil, peanut oil (less aromatic).
Low-Sodium Soy Sauce –> Tamari (gluten-free), Coconut Aminos (soy-free), Liquid aminos, Miso paste (mixed with water as a last resort)
Rice vinegar –> White wine vinegar, apple cider vinegar, lime juice, sherry vinegar.
Brown sugar –> White sugar, coconut sugar, honey, maple syrup, agave nectar, date syrup.
Fresh garlic –> Garlic paste, garlic powder (use ~⅓ the amount).
Fresh ginger –> Ginger paste, ground ginger (use ~¼ the amount), galangal (similar flavor).
Sriracha –> Any hot sauce, Gochujang, red pepper flakes, chili garlic sauce, sambal oelek.
Cucumber –> shredded lettuce, thinly sliced radish, jicama, green apple.
Mango –> Pineapple, bell pepper, snap peas, carrots, mandarin orange segments, papaya.
Lime juice –> Lemon juice, rice vinegar, tamarind paste (use sparingly).
Protein –> Grilled tofu, marinated tofu, air-fried tofu, pan-fried tofu, grilled chicken, shrimp, or other.

TIPS

Grate fresh garlic and ginger: It makes a big difference in texture as they blend in better with the sauce.
Prep toppings before everything: That’s how we start this recipe. Then everything comes together easily as soon as the noodles are cooked.
Al-dente noodles: For us it’s hard to beat al dente linguine. They are so chewy and delicious.
Toss sesame oil with noodles right after draining to infuse a mild sesame flavor.
Blend sauce for best silky glossy texture.
Go wild with the toppings: add fruits like mango or pineapple, crunch it up with cucumber, carrots, and peanuts. It’s really up to you!

STORAGE

Fridge: Store leftover noodles (without veggies/fruit) in an airtight container for up to 3 days. Sauce keeps for 5 days – add a splash of lime juice or water if it thickens.
Freezer: Not freezer-friendly—best enjoyed fresh!
Make ahead: Just store the sauce and noodles separately for the best texture. If already combined, toss with a splash of warm water or lime juice before serving to loosen things up.