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Peanut Sesame Noodles with Vegetables

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These Peanut Sesame Noodles with Vegetables are a healthy combination of spaghetti noodles, spiraled zucchini, shredded carrots, and edamame – topped with with a delicious, velvety peanut sauce. Top them with green onions and crushed peanuts for a delicious meatless dinner!

Oh how I love some peanut sauce! You can find the same sauce in my Crunchy Thai Chicken Salad. Also working on some lettuce wraps that use this sauce!

Overhead shot of a bowl of sesame noodles with vegetables and peanuts.

We’ve never been big take-out people. I’d much prefer to either dine IN a restaurant, or make it at home. So while we’re all in “stay-at-home” mode right now, I thought I’d make something fun. To me, noodles are FUN, and why not add some healthy veggies to make it even better.

The secret to this recipe is the peanut dressing. I’ve made plenty of different versions of this over the years, but this one is modeled after I saw Deb from Smitten Kitchen doing an Instagram Live lately. The tahini is perfect in it, and I love that there is a great balance of flavors. Try it! I think you’ll agree and will soon be hooked on like we are these days! 😀

Overhead shot of two bowls of peanut sesame noodles with vegetables, on a white background.

Ingredients needed for Peanut Sesame Noodles with Vegetables:

For the salad:

  • Spaghetti – I used regular spaghetti noodles for this recipe, but you could use some Asian noodles like ramen, udon, soba, or rice noodles too.
  • Zucchini – I used just one medium zucchini and spiralized it using a larger setting. You could also just slice it thinly.
  • Carrots – I took two carrots and used my potato peeler to peel them. Really easy!
  • Edamame – Just use the frozen shelled edamame here. They add SO much flavor!
  • Green Onions – One bunch will do nicely.
  • Peanuts – Chop up a handful of peanuts and sprinkle them on top before serving.

For the dressing:

  • Sesame Oil – An oil derived from sesame seeds, and very popular in Asian cuisine. It has a distinctive nutty aroma and taste, and should NOT be skipped in this recipe.
  • Tahini – A condiment made from toasted ground hulled sesame, used in many Mediterranean dishes. It resembles natural peanut butter in appearance, but has more of an earthy, nutty flavor of sesame seeds.
  • Peanut Butter – A spread made from ground, dry-roasted peanuts. There are normally other ingredients used to modify its taste and texture.
  • Soy Sauce – A liquid condiment of Chinese origin, and made from fermented soybeans and wheat. It is also used in many Asian recipes.
  • Vinegar – Use rice vinegar in this dressing, for best results.
  • Brown Sugar – Needed to balance the strong ingredients above.
  • Ginger – Not only is ginger root healthy, it gives an amazing flavor to the peanut dressing.
  • Chili Paste or Sauce – Adds some spiciness and depth of flavor.
Collage of 1) the peanut dressing, and 2) the salad ingredients.
Overhead shot of all the prepared ingredients before adding dressing.

How to make Peanut Sesame Noodles with Vegetables:

  1. Make dressing. In a mixing bowl, combine all the ingredients, and whisk well. It may take awhile for the peanut butter to get nice and creamy. Just keep mashing and whisking it until you get a smooth consistency.
  2. Cook noodles. – Cook noodles in some salt water until al dente. Then strain and rinse well with cold water. Drizzle with a little bit of oil so that they don’t stick together.
  3. Prep veggies. Use a spiralizer to prepare the zucchini noodles (or you can use a knife to slice thinly. Use a potato peeler to shred the carrots. Chop the green onions.
  4. Cook edamame. – Cook edamame in the microwave according to package directions. Sprinkle with a bit of salt, and let cool.
  5. Serve. Pour the dressing over the noodles and toss well. Then incorporate the other veggies, and top with green onions and crushed peanuts.

This is easily a meal for me, but you could also serve it with some sautéed shrimp or pork.

Side shot of a bowl of peanut sesame noodles, with vegetables.

Other delicious Asian recipes for you to enjoy:

Side shot of a white bowl of peanut sesame noodles with vegetables, being twirled with some chopsticks.

Kitchen Tools used for this recipe: (Affiliate Links)

Try this Asian recipe next: Crunchy Asian Cabbage Salad

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead shot of two bowls of peanut sesame noodles with vegetables, on a white background.

Peanut Sesame Noodles with Vegetables

Sue Ringsdorf
These Peanut Sesame Noodles with Vegetables are a healthy combination of spaghetti noodles, spiraled zucchini, shredded carrots, and edamame – topped with with a delicious, velvety peanut sauce. Top them with green onions and crushed peanuts for a delicious meatless dinner!
5 from 3 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Salad, Side Dish
Cuisine American, Thai
Servings 4 servings
Calories 524 kcal

Ingredients
  

For the salad:

  • 8 oz. spaghetti
  • 1 medium zucchini – spiralized
  • 2 large carrots – peeled in strips
  • 12 oz. edamame – shelled and cooked
  • 1 bunch green onions
  • – chopped peanuts – to serve (optional)

For the dressing:

  • 2 Tablespoons sesame oil
  • 2 Tablespoons tahini
  • 2 Tablespoons creamy peanut butter
  • 4 Tablespoons lower-sodium soy sauce
  • 3 Tablespoons rice vinegar
  • 1 1/2 Tablespoon brown sugar
  • 1 Tablespoon fresh ginger – finely minced
  • 2 teaspoons chili paste – optional, for a little heat

Instructions
 

For the dressing:

  • Combine all salad ingredients in a bowl, and whisk well, until very well combined.

For the salad:

  • In a medium stock pot, boil the noodles in some salty water. Cook until al dente, and then strain in a colander. Rinse under cold water, and add a drizzle of oil to prevent them from sticking together.
  • Place the noodles in a large bowl, and pour dressing over top, mixing well.
  • Use a spiralizer to spiralize the zucchini into zoodles. You can also use a knife to slice into strips. Use a peeler on the carrots to get the thin strips.
  • Cook the shelled edamame according to package directions. Let cool
  • To serve, arrange noodles in four individual salad bowls. Then add veggies and edamame. Top with some chopped green onions and crushed peanuts.

Notes

I recommend making a bit more of the dressing for leftovers (if there are any) because it tends to get soaked up as it sits.

Nutrition

Calories: 524kcalCarbohydrates: 66gProtein: 22gFat: 21gSaturated Fat: 3gSodium: 613mgPotassium: 881mgFiber: 9gSugar: 12gVitamin A: 6172IUVitamin C: 18mgCalcium: 110mgIron: 4mg
Keyword cold sesame noodles, cold sesame zoodles
Tried this recipe?Let us know how it was!

4 Comments

  1. Made this last night using chick pea pasta (cuz Jonathan) and it is a perfect meat free dish!! I love a peanut dressing, so much flavor!!

    1. Suebee Homemaker says:

      So glad you enjoyed the noodle dish, Shari! Thanks for your feedback!

    1. Suebee Homemaker says:

      I love it too!

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