Plant-based cold sesame noodles with peanut sauce recipe. Made with fresh or store-bought noodles it is vegan comfort food at its finest.
- 1 pound of fresh udon noodles or any dried spaghetti or soba type noodle
- 8 Tablespoons soy sauce
- 4 Tablespoons mirin
- 3 Tablespoons rice wine vinegar
- 3 Tablespoons natural peanut butter
- 2 Tablespoons tahini
- 2 Tablespoons maple syrup
- 2 garlic cloves, peeled
- 2 Tablespoons ginger, minced
- 4 Tablespoons toasted sesame oil
- juice of 1 lime
- 1 teaspoon crushed red pepper flakes
- 1/2 cup roasted peanuts, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup scallions, chopped
Bring to a boil a large pot of water. Cook noodles until tender and past the point of al dente. Drain and shock in an ice water bath. When cool, rinse and drain. Toss with a little sesame oil.
Put all ingredients for the sauce into a blender and blend until completely smooth.
Toss the noodles with sauce.
Garnish with the chopped peanuts, cilantro, and scallions.
Make sure to slice then mince the ginger first before putting into the blender (if you don’t the ginger will shred and look like strands of hair in the sauce… not a good look!)
You can substitute Asian sesame seed paste for the tahini if you have it. It will give it a bit of a different flavor but still very good.
Shocking the noodles after cooking and rinsing is essential to remove some of the starch and prevent the noodles from being too sticky.
You can serve this cold, but it is best served at room temperature as the sauce loosens up a bit.