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Peanut Sesame Noodles with Sriracha


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Rate this recipe 4.6/5 (23 Votes)


  • For the Sauce:
  • 1 lb dry spaghetti (I use multi-grain)
  • 1 cucumber; peeled, seeded, and cut into matchsticks
  • 1 cup finely shredded carrot
  • 3 cloves minced fresh garlic
  • 1/2 cup freshly chopped scallion
  • 2 cups shredded chicken from leftover rotisserie chicken (alternatively, boil 2-3 chicken breasts or thighs in salted water until cooked through; shred the cooked chicken.)
  • 1/3 cup smooth (not chunky) peanut butter
  • 1/4 cup regular soy sauce
  • 2 TB Asian rice vinegar
  • 4 TB Asian sesame oil, divided
  • 2 TB packed brown sugar
  • 1 tsp ground ginger
  • 1-2 tsp Sriracha, depending on how spicy you want it
  • Toasted sesame seeds for garnish
  • Chopped roasted peanuts for garnish


Servings 8
Adapted from


Step 1


Whisk together all ingredients for the Sauce in a medium bowl (except for garnishes) and set aside.

Cook spaghetti in large pot of salted boiling water to al dente, according to package instructions. Drain and rinse in cold water. Transfer drained noodles into large serving bowl. Sprinkle 2 TB sesame oil onto cold noodles and toss to coat.

Add cucumber, garlic, carrots, scallions, and shredded chicken to the noodles. Toss well.

Whisk sauce again and pour over noodle mixture; toss well to ensure even coating.

Divide into serving plates and serve at room temp. Garnish with toasted sesame seeds and/or chopped peanuts if desired.

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