Umami Recipes
Umami Recipes

Sesame Noodle Salad Recipe

6 servings


15 minutes

active time

15 minutes

total time


5 tablespoons soy sauce

3 tablespoons creamy peanut butter ((I used regular JIF peanut butter, but natural peanut butter should work))

2 tablespoons rice vinegar

2 teaspoons grated fresh ginger

1 teaspoon white sugar

2 cloves garlic, finely chopped

2 tablespoons sesame oil

8 ounces spaghetti, uncooked ((see note))

4 ounces red cabbage, finely shredded ((see note))

4 ounces carrots, finely shredded ((see note))

2 stalks green onions, finely sliced

1/4 cup roasted peanuts, chopped



Cook pasta: Boil pasta in salted water according to package directions. Drain (do not rinse). Allow pasta to cool for about 10 minutes.


Make sauce: Combine soy sauce, peanut butter, rice vinegar, ginger, sugar, and garlic in a microwave-safe bowl. Microwave on high for 1 minute, just to soften the peanut butter and heat the mixture. Remove from microwave and whisk until smooth. Stir in sesame oil.

Combine: Combine cooked spaghetti, shredded cabbage, shredded carrots, and sauce until evenly combined. (At this point, the noodles can be refrigerated up to a day before serving.)


Top and serve: Just before serving, stir in green onions. Top noodles with roasted peanuts. Serve noodles warm or chilled / room temperature.


Serving Size



315 kcal

Total Fat

15 g

Saturated Fat

2 g

Unsaturated Fat


Trans Fat





923 mg

Total Carbohydrate

36 g

Dietary Fiber

3 g

Total Sugars

4 g


11 g

6 servings


15 minutes

active time

15 minutes

total time
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