Peanut sesame noodles from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Bessp on May 16, 2026

    I made a few modifications to this. I used lime juice and mirin instead of the rice wine vinegar and sunflower butter instead of the peanut butter. I also baked the tofu so it was crispy. It turned out delicious, this makes an excellent weeknight meal for a warm day, since it tastes as nice chilled as it does hot.

  • tmitra on December 18, 2025

    I don't get excited about cold noodle salads, but I liked this one okay *because* of the edge Jviney mentioned. It also helped that I baked the tofu in advance for more flavor and texture.

  • Jviney on July 27, 2023

    For me, there was a little bit of an edge to this peanut sauce and I think it was the ginger…next time I’d cut the ginger back to half a Tbsp and then add to taste.

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