These sesame peanut noodles are a quick, colorful, and satisfying dish made with tender egg noodles, crisp vegetables, and a creamy peanut dressing. They are perfect for lunch, dinner, meal prep, or sharing at a gathering, and they taste delicious served cold or at room temperature.
Why You’ll Love This Recipe
This recipe is incredibly easy to put together, which makes it perfect for busy days when you still want something homemade and full of flavor. The dressing has a rich, nutty taste from peanut butter, balanced with sesame oil, soy sauce, lime juice, and sweet chilli sauce for a combination that is savory, slightly sweet, and bright.
Another reason to love this recipe is its texture. The soft noodles are coated in a silky sauce, while the mangetout, beansprouts, red pepper, and spring onions add freshness and crunch. It feels hearty without being too heavy, and it works beautifully as a main dish or a side.
It is also a great make-ahead option. Since these noodles are delicious cold, they are ideal for lunchboxes, picnics, and easy grab-and-go meals during the week. This is one of those recipes that fits into everyday life while still feeling special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dressing:
1 tablespoon sesame oil
1 tablespoon garlic-infused olive oil
1 tablespoon soy sauce
2 tablespoons sweet chilli sauce
100 grams smooth peanut butter
2 tablespoons fresh lime juice
For the noodles:
125 grams mangetout, trimmed
150 grams beansprouts, rinsed
1 red pepper, deseeded and cut into thin strips
2 spring onions, finely sliced
550 grams ready-cooked egg noodles
20 grams sesame seeds
4 tablespoons chopped fresh coriander
Directions
In a bowl or large jug, add the sesame oil, garlic-infused olive oil, soy sauce, sweet chilli sauce, smooth peanut butter, and lime juice. Whisk everything together until smooth and creamy. The dressing should be thick but easy to pour. If needed, add a very small splash of warm water to loosen it slightly.
Place the mangetout, beansprouts, red pepper strips, sliced spring onions, and ready-cooked egg noodles into a large mixing bowl. Gently separate the noodles with your hands or tongs so they do not stay clumped together.
Pour the dressing over the noodle mixture. Toss everything thoroughly until the noodles and vegetables are evenly coated. Make sure the sauce is well distributed so every bite has flavor.
Scatter the sesame seeds and chopped coriander over the top. Give the noodles one final gentle toss, or leave the garnish on top if you prefer a more colorful presentation. Serve immediately, or chill until ready to eat.
Servings and timing
This recipe makes 8 servings, so it is excellent for sharing or preparing ahead for several meals.
Because the recipe uses ready-cooked egg noodles, there is no need for boiling unless you choose to use dried noodles instead.
Variations
You can easily adapt this recipe to suit your taste or whatever ingredients you have available. Rice noodles can be used instead of egg noodles for a slightly different texture. They soak up the dressing well and make a lovely alternative.
For extra protein, add grilled chicken, baked tofu, or cooked edamame. These additions turn the noodles into a more filling main course while still keeping the fresh character of the dish.
You can also switch the vegetables based on what is in your kitchen. Shredded carrots, cucumber, cabbage, or lightly steamed broccoli all work very well. For added crunch, top the noodles with chopped roasted peanuts just before serving. If you enjoy more heat, stir a little chilli paste into the dressing or add thinly sliced fresh chilli on top.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The noodles hold up well, and the flavor often becomes even better after a little time in the fridge.
These noodles are best enjoyed cold or at cool room temperature, so reheating is usually unnecessary. Before serving leftovers, give them a quick toss to redistribute the dressing. If the noodles seem a little firm after chilling, let them sit out for a few minutes before eating.
For the freshest texture, you can keep the coriander and sesame seeds separate and add them just before serving.
FAQs
Can I make sesame peanut noodles in advance?
Yes, this recipe is ideal for making ahead because it keeps well and tastes great cold.
Can I use dried noodles instead of ready-cooked noodles?
Yes, simply cook them according to the package directions, drain well, and cool before mixing with the dressing.
Are these noodles meant to be served cold?
Yes, they are usually served cold or at room temperature, which makes them very convenient.
What can I use instead of mangetout?
You can use snow peas, shredded cabbage, or thin green beans.
Can I make this recipe more filling?
Yes, adding grilled chicken, tofu, or edamame is a great way to make it more substantial.
What if my dressing is too thick?
Add a small splash of warm water and whisk again until it reaches a smooth, pourable consistency.
Can I leave out the coriander?
Yes, you can skip it or use chopped parsley if you prefer a milder herb flavor.
How do I stop the noodles from sticking together?
Gently separate the noodles before mixing and toss them well once the dressing is added.
Can I add extra crunch?
Yes, chopped roasted peanuts or extra sesame seeds make a great crunchy topping.
How long will leftovers keep?
Leftovers can be stored in the refrigerator for up to 3 days in a sealed container.
Conclusion
Sesame peanut noodles are a simple but flavorful dish that delivers plenty of texture, color, and taste with very little effort. The creamy peanut dressing brings everything together, while the vegetables keep the dish fresh and vibrant. Whether you serve it as a light dinner, a packed lunch, or a make-ahead favorite for the week, this is a recipe you will want to return to again and again.
A quick and satisfying noodle dish made with ready-cooked egg noodles, crisp vegetables, and a creamy sesame peanut dressing that is perfect served cold or at room temperature.
Ingredients
1 tablespoon sesame oil
1 tablespoon garlic-infused olive oil
1 tablespoon soy sauce
2 tablespoons sweet chilli sauce
100 grams smooth peanut butter
2 tablespoons fresh lime juice
125 grams mangetout, trimmed
150 grams beansprouts, rinsed
1 red pepper, deseeded and cut into thin strips
2 spring onions, finely sliced
550 grams ready-cooked egg noodles
20 grams sesame seeds
4 tablespoons chopped fresh coriander
Instructions
In a bowl or large jug, whisk together the sesame oil, garlic-infused olive oil, soy sauce, sweet chilli sauce, smooth peanut butter, and lime juice until smooth and creamy.
If the dressing seems too thick, add a very small splash of warm water and whisk again until pourable.
Place the mangetout, beansprouts, red pepper, spring onions, and ready-cooked egg noodles into a large mixing bowl.
Gently separate the noodles with your hands or tongs so they do not stay clumped together.
Pour the dressing over the noodle and vegetable mixture.
Toss everything thoroughly until the noodles and vegetables are evenly coated.
Scatter the sesame seeds and chopped coriander over the top.
Give the noodles one final gentle toss or leave the garnish on top for presentation.
Serve immediately, or chill until ready to eat.
Notes
These noodles are best served cold or at room temperature.
If using dried noodles instead of ready-cooked noodles, cook, drain, and cool them first.
Grilled chicken, baked tofu, or edamame can be added for extra protein.
Chopped roasted peanuts make a great crunchy topping.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
