Breakfast, lunch or dinner, Peanut Sesame Noodles are so good, you’ll never think of them as leftovers! Toss in what you have on hand to make this cold noodle bowl in less than 30-minutes.
Leftovers or something out of nothing
I love to make something out of nothing. You know, bestovers.
Leftover cooked pasta seems to be open to possibility. I mean, why is it we have trouble judging how much pasta to cook?
Hmmm…do I cook the entire package or half? Maybe a third?
With this recipe, you are going to want LOTS of leftovers. Repurpose linguini, spaghetti or fettucini noodles into a take-out fave: cold peanut sesame noodles.
From boring to badabing, cold sesame peanut noodles
This is super simple and turns bland noodles into a fresh, inexpensive meal.
The sauce has lots of yummy flavors. If you do much Asian cooking, these will likely be pantry items. If not, the ingredients can be found in nearly any grocery store.
Cold noodles reduce food waste
The other great thing about this recipe is that you can repurpose others things in your fridge. Leftover chicken is a topnotch add in, but so is grilled fish or meat, even hard-cooked egg.
Toss in what you have for crunch and flavor.
- shredded carrots
- red onion
- green beans
It is, after all a nutty noodle dish! I use peanut butter but you can substitute your favorite or try tahini, a sesame seed butter that is used to make hummus. Of course, fresh ginger, rice vinegar and soy sauce gotta be in the bowl.
Spicy Noodles, Cold Noodles, or Sesame Noodles
Cold noodles or sesame noodles, whatever you call them, these are so good, you’ll never think of them as leftovers, but likely be adding pasta to the grocery list for breakfast, lunch or dinner!
Kick up the ginger, red chile flakes or squirt Sirarcha to add the heat for spicy noodles.
Peanut Sesame Noodles
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Cold Peanut Sesame Noodles
Cold noodles or sesame noodles, whatever you call them, these noodles are so good, you’ll never think of them as leftovers, but likely be adding pasta to the grocery list for breakfast, lunch or dinner!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Salad
- Method: stir together
- Cuisine: Asian
- 3 tablespoons fresh ginger, peeled
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons tahini
- 1/2 teaspoon dried red chile flakes
- 1/4 teaspoons ground coriander
- 1/2 pound cooked linguini, spaghetti or fettucini
- 1 cup red or yellow peppers, sliced
- 2 tablespoons green onion, sliced into thin rounds
- 1 cup cucumber, sliced into matchsticks
- 1/4 cup cilantro, mint or basil
- Combine ginger, soy sauce, sesame oil, peanut butter, rice vinegar, tahini, dried red chile flakes and coriander in food processor or blender. Blend until smooth.
- Toss the pasta with some of the sauce. The ratio depends on the quantity of noodles and how ‘saucy’ you like your noodles. Just don’t drown them all at once, you can always add more.
- Top noodles with peppers, green onion, cucumber, and herbs.
- Serving Size: 1 cup
- Calories: 400
Keywords: noodle bowl, how to use leftover pasta, how to make a noodle bowl