Try these cold sesame noodles, then check out or Singapore noodles, kimchi noodles and more noodles recipes.


  • 2 tbsp crunchy peanut butter
  • 2 tbsp tahini
  • 3 tbsp rice vinegar
  • 1 tbsp light soy sauce
  • 1 tbsp, plus extra to serve toasted sesame oil
  • 1 tbsp caster sugar
  • 2 x 275g packs cooked egg noodles
  • ½, deseeded and cut into very thin 8cm strips cucumber
  • a handful roasted peanuts
  • to serve (see cook’s notes below) chiu chow chilli oil


  • STEP 1

    Put the peanut butter, tahini, rice vinegar, soy sauce, sesame oil and caster sugar into a large bowl with 50ml of water and whisk.

  • STEP 2

    Tip the noodles into the sauce and gently mix until everything is well coated. Divide between four bowls.

  • STEP 3

    Put a small pile of cucumber strips onto each bowl, and a separate pile of peanuts. To serve, drizzle over extra sesame oil and some chilli oil, if you like.

Cook's notes

We've got loads more Szechuan-style recipes right here

Szechuan Peanut Sauce with Egg Noodles


Adam Bush Chef Portrait
Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating