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Susquehanna Life

Cooking at Home: Cold Sesame Noodles with Raw Vegetables

By Erica L. Shames

Nothing says spring like the crunch of fresh vegetables in pasta drenched with a cozy, creamy sesame/peanut/ginger sauce. For extra flavor, add more ginger or vinegar and splash on some hot sauce. Add cooked chicken, shrimp or tofu to boost the protein component.  

Cold Sesame Noodles with Raw Vegetables


  • ¼ tsp salt
  • 4 cups fresh raw vegetables (peppers, scallions, cucumbers, cabbage and snow peas work well)
  • 12 ounces linguine or soba noodles 
  • 2 T dark sesame oil
  • ¼ cup tahini 
  • ¼ cup crunchy peanut butter 
  • 1 tsp sugar
  • 2 T soy sauce
  • 1 tsp fresh ginger, finely grated
  • 1-2 garlic cloves, minced 
  • 1 T rice vinegar
  • ½ tsp freshly ground black pepper
  • Handful of chopped roasted peanuts and sesame seeds
  • Handful of chopped cilantro


Bring a large pot of salted water to a boil. Trim, peel and seed vegetables; cut into bite-size pieces. Put aside. 

Cook the pasta in the boiling water until tender (about 9 minutes). Rinse in cold water, and toss with a little sesame oil. 

In a separate bowl, whisk together the sesame oil, tahini, peanut butter, sugar, soy, ginger, garlic and vinegar. Add hot water sparingly until the sauce is thinner, but not runny. 

In a large bowl, toss the noodles and vegetables together, add sauce and stir to coat. 

Top with roasted peanuts, sesame seeds and cilantro.

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