I’ll admit it up front: I’m not a fan of peanut noodles. They’re everywhere and people rave about them, and I even tried several recipes because they always look so appealing — but they never clicked for me. It’s odd, since I enjoy peanut butter on its own and often spoon it straight from the jar.
Peanut sauces are something I like — tangy peanut dressings work great as salads, dips, or drizzles — so that wasn’t the issue either. Peanut noodles can be served hot or cold, simple with just noodles or loaded with vegetables, and they seem perfect for many occasions. Still, none of the recipes I tried were quite right. For this version I favor a sesame-forward flavor, so I use tahini instead of peanut butter. If you prefer peanut butter, it will still pick up a pronounced sesame note from the toasted sesame oil, which balances the dish nicely.
I’ll also confess that I used to avoid pre-bagged coleslaw mix. Buying and chopping a whole cabbage can be more economical, and very thinly sliced mixes can turn limp with even brief cooking. I still often buy fresh cabbage and carrots and slice them myself when I have time. That said, if you need a quick weeknight meal, pre-cut coleslaw mix is a perfectly good shortcut — it saves time and still tastes great when handled carefully.
And for those who ask about my personal news — still no baby yet!
Sesame Noodles
Adapted from a popular home-cooking blog
Serves 4–6
- 1 tbsp neutral oil
- 4 cloves garlic, finely minced or pressed
- 1/2 small green cabbage, thinly sliced (or substitute 6–7 cups pre-cut coleslaw mix for a quicker meal)
- 2 carrots, julienned
- 1 large red bell pepper, thinly sliced
- 1 1/2 cups shelled edamame, fresh or frozen
- 2 bundles soba noodles (or about 6 oz dry whole-grain pasta), cooked, drained and set aside
- 1/3 cup soy sauce, low-sodium if preferred
- 1/4 cup rice vinegar
- 1/4 cup honey or another mild liquid sweetener
- 2 tbsp tahini (or peanut butter, if you prefer)
- 2 tbsp cornstarch (or arrowroot/tapioca starch as an alternative)
- 1 tbsp toasted sesame oil
Combine the soy sauce, rice vinegar, honey, tahini, and cornstarch in a small bowl. Whisk until smooth and set aside so the cornstarch hydrates slightly and the flavors meld.
Prepare all vegetables before you start cooking so everything goes quickly. Heat the oil in a large skillet or wok over medium heat. When the oil is hot, add the garlic and stir-fry for about a minute until fragrant, taking care not to let it brown. Add the sliced cabbage and carrots next. If you are using very thin coleslaw mix, add the red pepper at the same time or right after, because the finely shredded cabbage will cook faster.
Sauté the vegetables for a few minutes, then add a couple of tablespoons of water to create steam and help them soften without overcooking. Cook until the vegetables are just tender but still have some bite. Stir in the edamame and heat through.
Give the prepared sauce another stir, then pour it into the pan with the vegetables. Stir constantly as the sauce warms and thickens from the cornstarch. Once the sauce has reached a glossy, slightly thick consistency, add the cooked noodles and the toasted sesame oil. Toss everything thoroughly so the sauce evenly coats the noodles and vegetables. Taste and adjust the seasoning with a splash more soy sauce or a touch more vinegar or honey if desired.
Serve the sesame noodles hot, garnished with toasted sesame seeds if you like. This recipe is flexible — swap in different vegetables, use peanut butter instead of tahini for a peanut-forward flavor, or serve chilled as a noodle salad. Either way, the sesame base keeps the profile bright and satisfying.
