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Peanut-Sesame Noodles

4 Servings
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Thick, quick-cooking udon—Japanese wheat noodles—make easy work of supper. We infuse ours with robust flavor with a peanut-sesame sauce seasoned with ginger, soy sauce and miso. Traditionally, this dish calls for Chinese sesame paste, which has a dark color and rich flavor, but can be difficult to find. Instead, we use natural peanut butter which turned out to be a fine substitute. The sauce can be made ahead and refrigerated for up to a week; bring it to room temperature before using. Check the packaging of your noodles for their cooking timing. To round out the dish, add cooked shredded chicken, poached shrimp, cubes of sauteed tofu or edamame.


Don't forget to rinse the noodles in cold water after cooking; they will become gummy otherwise.

For the sauce


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Erica S.
October 9, 2022
Just what I've been looking for!
I moved to the Atlanta burbs from Boston a few years ago, and have been searching in vain for tasty peanut noodles -- well, any good Chinese food, really -- in my vicinity. Now I can make it! These noodles are a little sweet, with a little heat and tanginess -- delicious. My first Milk Street recipe, and it did not disappoint.
Bill O.
July 15, 2022
Great dish
I've got another favorite recipe for this. I think I'm going to combine them net time, by cutting 1T miso from this and adding 2T tahini, plus some cucumber. I added chicken to both recipes.
Carol K.
June 12, 2022
Peanut-sesame noodles
Perfect proportions and delicious!