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Peanut Sesame Noodles with Sriracha

This peanut sesame noodle dish is fragrant with toasted Asian sesame oil and the nutty goodness of peanut butter. Sriracha provides the perfect sweet and tangy kick. You’ll keep coming back for more!
From: Chew Out Loud

Serves: 8


  • 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
  • ½ 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.)

The Sauce

  • ⅓ Cup smooth (not chunky) peanut butter
  • ¼ Cup regular soy sauce
  • 2 Tsb Rice vinegar
  • 4 Tsb Sesame oil, divided
  • 2 Tsb 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


  1. Whisk together all ingredients for the Sauce in a medium bowl (except for garnishes) and set aside.
  2. 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.
  3. Add cucumber, garlic, carrots, scallions, and shredded chicken to the noodles. Toss well.
  4. Whisk sauce again and pour over noodle mixture; toss well to ensure even coating.
  5. Divide into serving plates and serve at room temp. Garnish with toasted sesame seeds and/or chopped peanuts if desired.