Asian Peanut Sesame Noodles

Ingredients

• 454 g (1 pound)soba noodles or spaghetti noodles (use gluten-free if needed)
• 180 g (2 cups)broccoli florets
• 1red bell pepper, thinly sliced
• 60 g (½ cup)carrots, peeled and sliced into matchsticks (or use bagged shredded carrots)
• 4scallions (green onions), thinly sliced
• 15 g (¼ cup)cilantro, chopped
• 2–3 tablespoonsmint, chopped
• 9 g (1 tablespoon)sesame seeds
• 60 ml (¼ cup)mild oil or olive oil
• 60 g (¼ cup)creamy peanut butter
• 45 g (3 tablespoons)tahini
• 120 ml (½ cup)soy sauce (or tamari for gluten-free)
• 60 ml (¼ cup)rice vinegar
• 60 ml (¼ cup)honey
• 15 ml (1 tablespoon)sesame oil
• 15 ml (1 tablespoon)fish sauce

Instructions

1. 1

   Mix the dressing

   Put the oil, peanut butter, tahini, soy sauce, rice vinegar, honey, sesame oil and fish sauce in a jar. Close it and shake until combined, or whisk the ingredients together in a bowl until smooth.

2. 2

   Cook noodles

   Cook the noodles according to the packet directions. Add the broccoli florets for the final minute of cooking, then drain the noodles and broccoli and transfer them to a large bowl.

3. 3

   Toss and serve

   While the noodles and broccoli are still warm, toss them with the dressing. Add the red pepper, carrots, scallions, cilantro and mint, and toss gently to combine. Sprinkle with sesame seeds and serve.

What are peanut sesame noodles?

This is a noodle dish with Asian-inspired flavours, dressed with peanut butter, tahini, soy sauce, sesame oil and rice vinegar. Noodle dishes with sesame and peanut sauces are enjoyed in a range of Asian cuisines, and this version pairs the creamy dressing with plenty of vegetables and fresh herbs.

The dressing coats the warm noodles well, while broccoli, pepper and carrots add contrasting textures. Mint and cilantro bring a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 18g protein, 78g carbs, 22g fat.

The noodles provide most of the carbohydrates, while the peanut butter, tahini and oils contribute much of the fat. The noodles, peanut butter and other dressing ingredients also contribute protein. Serve a portion with extra vegetables or a fresh side salad to round out the plate.

Choosing the noodles

Soba noodles bring a nutty flavour that suits the peanut and sesame dressing. Spaghetti is an easy alternative if that is what you have to hand.

Check the packet if you need the dish to be gluten-free: choose gluten-free noodles and use tamari in place of soy sauce.

A smooth dressing

Shaking the dressing in a lidded jar is a quick way to bring the ingredients together. Whisking in a bowl works just as well; keep mixing until the peanut butter and tahini are evenly incorporated.

The honey, vinegar and savoury sauces balance the richness of the nut and sesame pastes. Tossing the dressing with warm noodles helps it spread across them.

Cooking the broccoli

Add the broccoli florets to the noodle pan only for the final minute of cooking. This keeps the timing simple and gives the broccoli a brief cook alongside the noodles.

Drain both together, then move them straight to a large bowl so they are ready to take on the dressing while warm.

Keeping the vegetables crisp

The red pepper, carrots and scallions are added after draining, so they retain some bite rather than cooking in the hot water. Slice the pepper and scallions thinly so they mix easily through the noodles.

Fold in the chopped herbs gently with the vegetables. Finish with sesame seeds for a little crunch.

Serving the noodles

Serve the noodles as they are for a meal with noodles, vegetables and a rich dressing in each bowl. They are also easy to portion into lunch containers.

For a fuller spread, pair them with a simple cucumber salad or another vegetable side. The recipe serves six.

Recipe notes & tips

• Prepare and slice the vegetables while the noodle water heats to keep the recipe moving.
• Use a large bowl so you can toss the noodles and vegetables without spilling.
• Shake the dressing again if it separates while you prepare the noodles.
• Add the broccoli only during the final minute of the noodles’ cooking time.
• Toss the noodles with dressing while they are still warm for an even coating.

Variations

• Use tamari: swap it for the soy sauce when making the dish gluten-free.
• Choose spaghetti: use it instead of soba noodles if preferred.
• Adjust the herbs: use 2 tablespoons of mint for a milder mint flavour or 3 for more.
• Add extra vegetables: increase the sliced pepper or carrots to suit what you have.
• Use olive oil: choose it in place of another mild oil for the dressing.

Common mistakes to avoid

• Overcooking the broccoli: add it only for the final minute so it does not cook for the full noodle time.
• Adding vegetables before draining: put the pepper, carrots and scallions in after the hot noodles are drained to preserve their bite.
• Tossing in a small bowl: use a large bowl so the dressing and vegetables can be mixed through evenly.
• Leaving the dressing lumpy: whisk or shake until the peanut butter and tahini are blended into a smooth mixture.
• Forgetting to check the noodle packet: follow its cooking directions, as the timing can vary between soba and spaghetti.

How to store

Store leftovers in a covered container in the fridge for up to 3 days. Serve chilled or bring to room temperature; if reheating, warm gently and stir to redistribute the dressing.

Frequently asked questions