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Cold Peanut-Sesame Noodles


Serve with Cumin-Chile Pork Kebabs

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Rate this recipe 4.4/5 (8 Votes)


  • Kosher salt
  • 12 ounces flat Chinese egg noodles
  • 3/4 cup strong brewed green tea
  • 1/3 cup natural peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar (not seasoned)
  • 3 tablespoons packed light brown sugar
  • 1/4 cup roasted peanut oil
  • 2 tablespoons toasted sesame seeds, plus more for topping
  • 1 teaspoon chili-garlic sauce
  • 1 teaspoon toasted sesame oil
  • 1 1-inch piece ginger, peeled
  • 1 small clove garlic
  • 2 carrots, finely grated
  • Chopped fresh cilantro and peanuts, for topping


Servings 6
Preparation time 60mins
Cooking time 85mins
Adapted from


Step 1

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.

Meanwhile, make the sauce: Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender. Add the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and 1/4 teaspoon salt; process until smooth.

Toss the noodles with the peanut sauce and carrots in a large bowl. Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.

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