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Noodles with BGSK Peanut Sauce on Taste and Tell

Noodles with BGSK Peanut Sauce

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings 1x


An easy, no-cook peanut sauce that is served over cold noodles for the perfect side dish or lunch!



  • 1 tablespoon diced peeled fresh ginger
  • 1 clove garlic, coarsely chopped
  • 1/4 cup sugar
  • 1 teaspoon Sriracha
  • 1/2 cup smooth peanut butter, preferably natural
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon rice vinegar
  • 2 tablespooons toasted sesame oil
  • 1/4 teaspoon salt (optional)
  • 3/4 pound spaghetti noodles
  • 1 tablespoon vegetable oil
  • 1 bunch scallions, green parts only, chopped
  • 1 cucumber, peeled, seeded and julienned
  • 1 tablespoon sesame seeds, toasted
  • cilantro, for garnish


  1. In the bowl of a food processor or blender, combine the ginger, garlic, and sugar. Pulse until it forms a paste. Add in the Sriracha, peanut butter, soy sauce, Worcestershire sauce, rice vinegar and sesame oil; pulse to combine. Add 1/3 cup water and process until it is smooth. Taste and add salt, if needed. Refrigerate the sauce for at least 1 hour, or overnight. If the sauce becomes too thick, add a few tablespoons of boiling water to thin it out.
  2. When you are ready to prepare the dish, bring a large pot of salted water to a boil and cook the noodles until al dente. Drain and rinse with cold water. In a large bowl, toss the noodles with the vegetable oil. Add the peanut sauce to the noodles and toss to coat.
  3. Serve topped with the scallions, cucumber, and toasted sesame seeds.
  4. ————————
  5. slightly adapted from In the Small Kitchen