Cold Peanut Sesame Noodles
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These easy, Cold Peanut Sesame Noodles are the ultimate Chinese-inspired treat for warm weather. Chinese egg noodles are tossed with a spicy peanut butter sauce with carrots, snap peas, and scallions that you can just enjoy on their own or add cooked protein or tofu and extra veggies such as cucumber or strips of daikon radish for a complete meal.

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Popularized in New York, Shorty Tang brought Cold Sesame Noodles to the public’s attention in his Chinatown restaurant, Hwa Yuan.
The dish was inspired and revamped from Tang’s familiar Sichuan cuisine. His son, Jerry, explains that the dish, Sesame Noodles, had its roots in “Chop Suey” before being revolutionized by his father.
“The real thing was the spice and the marinated meats, like a lot of marination overnight. He gave you the best ingredients you could find on the market. He didn’t do that to make money, it was his passion,” acknowledges his son.
Isn’t that true of most great things in life? The secret ingredient always seems to be “passion.” What are you passionate about?
If it’s a tasty dish, you will want to try this easy version of Cold Peanut Sesame Noodles. They’re simply… delicious!
Ingredients
Here’s a list of what you will need:
- Fresh linguine or Chinese egg noodles (1/8-inch thick)
- Dark sesame oil
- Scallions
- Carrots: Shoestring works great, or you can use grated carrots
- Sugar snap peas
- Roasted peanut
For the Sauce
- Garlic
- Fresh ginger
- Brown sugar
- Soy sauce
- Peanut butter
- Chili-garlic paste: Once you have a jar, you can also use it to make my Spicy Ginger Pork Noodles!
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Easy Cold Sesame Peanut Noodles
Equipment
Ingredients
- 8 ounces fresh linguine or 1 lb Chinese egg noodles (1/8-inch thick)
- 3 tablespoons dark sesame oil
- 3 scallions minced
- 1 tablespoon garlic minced
- 1 tablespoon fresh ginger minced
- 2 teaspoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons peanut butter
- 1 teaspoon chili garlic paste
- 1 cup shoestring carrots or grated carrots
- 1 cup sugar snap peas thinly sliced
- 1/4 cup roasted peanuts for serving
Instructions
- Boil pasta according to package directions. Drain and rinse until the noodles are cold.
For the Sauce
- Combine 3 tablespoons sesame oil, scallions, garlic, ginger, and brown sugar in a small saucepan. Heat over medium heat until it begins to sizzle, then cook for 15 seconds. Remove from the heat and stir in soy sauce, peanut butter, and chili-garlic paste. Set aside.
For the Vegetables
- Blanch carrots and sugar snap peas for 1 minute in boiling water. (Or during the last minute of cooking the noodles, add the vegetables. Drain and rinse under cold water.
Assembling the Noodles
- Pour the sauce over the noodles and vegetables, tossing to coat. Garnish with peanuts. Serve immediately or chill to allow the flavors to combine and intensify.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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