A favorite Chinese take-out dish made right at home! A gluten-free, vegan, and soy-free recipe for Cold Sesame Peanut Noodles! Quick, easy, and mighty tasty, these noodles will be gone in a flash!
Back in the day, one of my favorite things to get when we ordered Chinese food was the cold sesame peanut noodles. They trumped lo main any day, in my opinion. This was before I became my sesame and peanut obsessed self, but I’m pretty sure this was foreshadowing my future favorite flavors! My mom was the one who would originally order these noodles and one (lucky) time for me, she let me try them. You can say, it was love at first bite!
Chinese take-out always makes for delicious leftovers eaten the next day. With these cold sesame peanut noodles already meant to be eaten at room temperature, the leftovers just make you want to cry they taste so good! Okay, maybe not cry (I don’t want you to cry), but you get what I mean! I am ALL about having great leftovers and truthfully, I think most dishes taste better the next day (most, not all!). I’ve been known to purposely make certain dishes the day before, just to be eaten the next day. Plus, I know all y’all love having dinner leftovers for lunch the next day and these noodles would be perfect to pack and go! Since you don’t even need to warm them if you don’t want, that’s a double-plus!
Funny enough, I made this recipe for my old favorite the last week before I left for college again. I went mad crazy with recipe creation that final week of summer! As I was about to make these I realized I didn’t have enough coconut aminos left! The horror! This wasn’t the only recipe I made that week where I had to run to the store in the middle of cooking to pick something up! I guess that’s what happens when you go on a recipe making binge! All was good though and I was able to make this fabulously delicious, gluten-free, vegan, AND soy-free version of the classic cold sesame peanut noodles!
Cold Sesame Peanut Noodles
- 1 8oz Box Gluten-Free Rice Spaghetti
- For the Sauce:
- 2 TB Coconut Aminos
- 2 TB Brown Rice Vinegar
- 1½ TB Smooth Peanut Butter
- 1 TB Pure Sesame Oil
- 1 TB Tahini
- 1 TB Peanut Flour
- 1 TB Toasted Sesame Seeds (plus more to top)
- 1 Tsp Minced Garlic
- 1 Tsp Granular Erythritol (or sugar)
- ½ Tsp Chili Paste
- ½ Tsp Ground Ginger
- ½ Tsp Onion Powder
- Chopped Chives (optional, to top)
- Cook spaghetti in a pot on the stove according to package directions, drain, rinse under cold water, and add them back to the pot.
- While the spaghetti is cooking, whisk together all the sauce ingredients in a bowl.
- Once the cooked spaghetti is cooked and back in the pot, pour in the bowl of sauce. Mix well to combine.
- Serve with a sprinkle of sesame seeds and chopped chives if desired!
Homemade take-out? I guess we should call in “take-in”, eh? You know, this is even quicker than ordering! Just boil, whisk, mix, and serve! But one thing before I let you go make these cold sesame peanut noodles….DON’T forget the chop sticks!
So tell me:
+ What was/is one of your favorite Chinese take-out dishes to order? I have/had so many!
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