Vegetarian Sesame Noodles with Peanut Sauce

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Cold noodles tossed in a rich, nutty peanut sauce, topped with crisp veggies and toasted sesame seeds for a refreshing vegetarian meal. This Asian Fusion-inspired vegetarian recipe, ready in about 25 minutes, pairs spaghetti or Asian wheat noodles, natural peanut butter, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Asian Fusion cuisine 380 cal/serving

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Ingredients

8 oz spaghetti or Asian wheat noodles
1/3 cup natural peanut butter
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey or maple syrup
1 tbsp sesame oil
1 clove, minced garlic clove
1 tsp, grated fresh ginger
1/4 cup hot water
1 medium, julienned carrot
1/2 medium, julienned cucumber
2 stalks, thinly sliced green onions
2 tbsp toasted sesame seeds

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Instructions

Step 1: Bring a large pot of water to a boil and cook 8 oz spaghetti or Asian wheat noodles according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the noodles.
Step 2: In a medium bowl, whisk together 1/3 cup natural peanut butter, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey or maple syrup, 1 tbsp sesame oil, 1 minced garlic clove, and 1 tsp grated fresh ginger. Slowly add 1/4 cup hot water while whisking until the sauce is smooth and pourable.
Step 3: Toss the cooled noodles with the peanut sauce until evenly coated.
Step 4: Add 1 medium julienned carrot, 1/2 medium julienned cucumber, and 2 thinly sliced green onions to the noodles. Mix gently to combine.
Step 5: Sprinkle 2 tbsp toasted sesame seeds over the top for crunch and serve chilled or at room temperature.