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Kalyn's Kitchen

Whole Wheat Sesame Noodles with Spicy Peanut-Sriracha Sauce

I use whole wheat spaghetti to make these delicious Whole Wheat Sesame Noodles with Spicy Peanut Sauce. Use Pasta Recipes to find more low-glycemic recipes like this one.

Click here to PIN Whole Wheat Sesame Noodles with Spicy Peanut-Sriracha Sauce!

Whole Wheat Sesame Noodles with Spicy Peanut-Sriracha Sauce found on KalynsKitchen.com.

If you normally come to my blog from Pinterest or Facebook, or from a link somewhere on the web, you may have never seen the Kalyn’s Kitchen home page where there are three photos that display a rotating selection of recipes from the Low-Carb, Keto, and Low-Glycemic sections of the recipe index. The section for Low-Glycemic recipes is where you’ll find things like these Whole Wheat Sesame Noodles with Spicy Peanut-Sriracha Sauce; a recipe I first discovered on a blog called Everything Rachel Ray back in 2008.

Since then I’ve made this a few times, and I finally managed to take some better photos. I make this with my favorite Garofalo Organic Whole Wheat Spaghetti and through the years I’ve adapted the original recipe into one with a lot more veggies and less pasta so it’s a bit more carb-conscious. And I LOVE the spicy Peanut-Sriracha sauce used in this recipe, and if whole spaghetti is just too many carbs for you, I’ve also used this Sriracha-peanut sauce on Zucchini Noodles, which is equally delicious!

If I’m splurging on something like whole wheat sesame noodles I’ll have a small serving with some protein or more veggies on the side, so this recipes makes 4-6 servings, making it perfect for the Weekend Food Prep category I’ve been working on. Check that out if you like to cook on the weekend and have leftovers to eat during the week. (It’s still a work-in-progress, but there’s already a pretty good collection of weekend cooking ideas there!) And hang on people, the weekend is nearly here!

Whole Wheat Sesame Noodles with Spicy Peanut-Sriracha Sauce found on KalynsKitchen.com.

Bring a big pot of water to a boil, add a generous amount of salt, and cook the noodles just until they’re barely al dente. I like to break the spaghetti in half so the noodles are easier to toss. While noodles are cooking, measure out coleslaw mix and black sesame seeds, slice green onions, slice sugar-snap peas, and cut up the red bell pepper.

Whole Wheat Sesame Noodles with Spicy Peanut-Sriracha Sauce found on KalynsKitchen.com.

Put the peanut butter in a large measuring cup and microwave 20-30 seconds, just until peanut butter is softened. Then mix in the Tamari or soy sauce, rice vinegar, sesame oil, Sriracha Sauce, sweetener, and a little salt if you’d like. As soon as noodles are done, rinse with cold water and drian well. Then put the noodles, sliced cabbage, sliced sugar snap peas, red pepper strips and some of the green onions into the bowl with the sauce.  Toss until the noodles and veggies are coated with the spicy peanut sauce.

Whole Wheat Sesame Noodles with Spicy Peanut-Sriracha Sauce found on KalynsKitchen.com.

Garnish Whole Wheat Sesame Noodles with Spicy Peanut-Sriracha Sauce with the sesame seeds (optional) and a few more sliced green onions and enjoy!

More Recipes for Whole Wheat Pasta:

Salsa Verde Spaghetti ~ A Mind Full Mom
Whole Wheat Pasta with Fried Kale, Tomato Sauce, and Goat Cheese ~ Kalyn’s Kitchen
Whole Wheat Linguini with Spring Vegetables ~ Aggie’s Kitchen
Whole Wheat Spaghetti with Italian Sausage and Arugula ~ Kalyn’s Kitchen
Spaghetti with Cauliflower and Garlicky Swiss Chard Gremolata ~ Eats Well With Others
Whole Wheat Spaghetti Salad with Italian Sausage, Tomatoes, Olives, and Basil Vinaigrette ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Whole Wheat Sesame Noodles with Spicy Peanut-Sriracha Sauce

Whole wheat spaghetti is perfect for these delicious Whole Wheat Sesame Noodles with Spicy Peanut Sauce.



  • 1/2 lb. whole wheat spaghetti
  • generous amount of salt, added to water for cooking pasta
  • 2 cups coleslaw mix, shredded napa cabbage or shredded cabbage
  • 2 cups (or more) sliced sugar snap peas
  • 1 red bell pepper, seeds and stem cut away and then thinly sliced
  • 3 green onions, cut in thin diagonal slices
  • 1 T sesame seeds, optional (I used black sesame seeds, but white ones would also be good)

Sauce Ingredients:

  • 1/2 cup natural peanut butter
  • 3 T Tamari or soy sauce
  • 1 T rice vinegar (not seasoned)
  • 1 T Sriracha Sauce (more or less to taste)
  • 1 T sesame oil
  • 1-2 T sweetener of your choice (Start with 1 tablespoon, then taste and add more if you want a sweeter sauce. See notes.)
  • salt to taste, optional (I added just a little pinch of salt)


  1. Break spaghetti in half. Bring a big pot of salted water to a boil, then add spaghetti and cook until barely al dente (The spaghetti should still be slightly chewy. I cooked this pasta not quite 9 minutes.)
  2. While spaghetti cooks, measure 2 cups coleslaw mix (or slice cabbage). slice green onions,  slice sugar-snap peas, and slice red pepper strips.
  3. Put the peanut butter into a big glass measuring cup and microwave 20-30 seconds, until it’s just starting to soften. Then add the Tamari or soy sauce, rice vinegar, Sriracha Sauce to taste, sesame oil, and 1 T sweetener. Whisk together to make a creamy sauce. Taste to see if you want more sweetener (or more Sriracha if you really like it spicy.) You might also want to add a pinch of salt if you’d like it a bit more salty. You can also add a tablespoon or so of water if the sauce seems too thick.
  4. When it’s done, drain spaghetti into a colander placed in the sink, then rinse with very cold water and let drain well.
  5. When spaghetti is well drained, put noodles in a bowl, add sauce, and gently stir to coat all the noodles with sauce. Stir in the veggies and gently combine.
  6. If desired, put sesame seeds in a small frying pan on the stove and toast for a minute or so. (If you buy toasted sesame seeds you can skip this step.)
  7. Put finished noodle into a bowl, garnish with sesame seeds and a few extra slices of green onion, and serve.
  8. Leftovers of this will keep in the fridge for a few days. I eat them cold, but you could microwave very briefly to heat if you prefer.


I use either Stevia in the Raw granulated Sweetener or Monkfruit Zero Calorie Sweetener for this recipe.

Recipe created by Kalyn.

All images and text ©

Whole Wheat Sesame Noodles with Spicy Peanut-Sriracha Sauce found on KalynsKitchen.com.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
My version of Whole Wheat Sesame Noodles with Spicy Peanut Sauce with added veggies and plenty of peanut sauce is good for any low-glycemic diet, including phase 2 or 3 of the South Beach Diet. Whole Wheat spaghetti is too high in carbs for a low-carb diet plan.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Whole Wheat Sesame Noodles with Spicy Peanut-Sriracha Sauce found on KalynsKitchen.com.

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49 comments on “Whole Wheat Sesame Noodles with Spicy Peanut-Sriracha Sauce”

  1. This looks fabulous–like all your yummy, healthy recipes. I can’t wait to try

  2. Noodle dishes like this one are perfect picnic foods! I love to eat them chilled on the hottest days of summer.

  3. This is such a great recipe! I always have whole wheat noodles on hand to make wholesome pasta recipes and the dressing is perfect.

  4. Emily, that sounds good to me!

  5. this was delicious. we added one chopped breast of rotisserie chicken. next time I plan to just use more cabbage and omit the noodles altogether!

  6. Ellie I like it best when it hasn't been refrigerated, although just a few hours might not hurt. I'd let it come to room temperature when you serve.

  7. Do you serve this hot or cold? Can I make ahead and refrigerate for a few hours?

  8. Thanks Averie, glad you like it!

  9. I love peanut sauce and it makes anything automatically way better 🙂 Great recipe, Kayln!

  10. Lydia, I am nuts about that pasta. If your Costco doesn't have it, I will send you some.

  11. Must get to Costco. I love the sound of this whole wheat pasta.

  12. I’m so glad you enjoyed it, Kalyn! Now you have me craving it again….

    And you are definitely right about RR – I always tell people I never cooked anything that wasn’t out of a box or the freezer before she inspired me to actually use my kitchen.

  13. Mmm, I love whole wheat spaghetti, it is so much more chewy and “there” than white.
    You would not believe how often I make asian noodles, they are a fave for me. I think that I might make your sesame noodles tonight. Mmmm.

  14. Cook eat fret, thanks for the nice feedback on the blog, and do try this one, it’s fantastic.

    Paula, it was good cold, so I think it would be perfect for a pot luck, and inexpensive too.

    Mrsl, need to edit my post because I saw it there last night and it’s 8 packages, not 9 like I was thinking (but under $10 for 8 packages of imported spaghetti. My Costco also has white spaghetti for the same price.)

    David, thanks. Me too, I love Asian flavor combinations like this, and this is such a versatile recipe.

  15. that looks super, just the kind of thing I like to eat!

  16. I’ll have to check my local Costco for the whole wheat pasta as this sounds yummy!

  17. This looks dreamy! I love the color contrasts, and I bet it tastes outstanding. I bet this would be a hit at a potluck luncheon. Yum!

  18. i’m DEFINITELY making this dish this weekend….

    and thanks for the mention. your blog is as always, a great source and a virtual public service..

  19. Aparna, hope you will enjoy it.

    Sue, I loved it. (Ate it for four days straight and wasn’t tired of it!)

    Johnna, if you shop at Costco, look for this spaghetti. It’s really fantastic.

    Zayiflama, it was great. I already commented about Dreamfields above.

    Mingle, thanks for the nice feedback.

    Susan, me too. (I’m already thinking of other things I could use this sauce on.)

  20. I could just eat the peanut sauce by the spoonful!

  21. Hi,
    the recipe looks great, will surely give it a shot. I was also on SBD for 2.5 years & lost 60 lbs. And I think site like yours can really make life so much easier for people on SBD. I have your site listed on my Blogroll.

    Keep the goodness going.

  22. thank you thank you

  23. I’ve always loved peanut sauce and combining it with sesame noodles sound like a delightful combination 😉

  24. What do you think of Dreamfield’s Healthy Carb living pastas?

  25. I love the use of wheat, much healthier…

  26. I agree Kalyn about RR.

    This dish looks great too.

  27. I love this. I’m bookmarking it.

  28. Pam, two days and counting. I stayed late last night and got a lot done!

    Lydia, I think this is my new go-to recipe when there’s nothing for dinner!

    Jasmine, thanks.

    Kevin, I’ve had soba noodles but haven’t cooked them. They would be great with this sauce.

    Mediterranean kiwi, agree completely.

    Rasa Malaysia, I love, love the black sesame seeds, so photogenic!

    Dani, hope you like it.

  29. I agree about RR, she needs to be given some props for all the inspiration she gives to home cooks. As for the recipe, I’ve just bookmarked it:),

  30. I love to use black sesame seeds to garnish or top my noodles or dishes, too. Somehow black ones are so much more interesting than the white sesame seeds, don’t you think?

  31. noodles are a very easy quick dish to prepare – kids love them

  32. I like cool pasta salads like this. Though I usually use soba noodles.

  33. This looks fabulously delicious, my friend.


  34. This is the kind of go-to recipe that every cook should have in his/her repertoire. And, while I don’t make many Rachael Ray recipes, I agree with the sentiment that if she gets people into the kitchen to cook instead of going out for junk food, that’s a plus.

  35. I tried a RR recipe last week that was really good. I don’t like watching her, but I do like trying some of her ideas. This looks good. Hope school is winding down well!

  36. Maria, I know what you like and I think you’d love this!

    TBTAM, thank you! It’s kind of fun because my own doctor recommends my blog to his patients who want to lose weight. He even went on South Beach himself after he watched me do it.

    Noobcook, loved this one.

    Erin, agreed, I think Rachel does a lot more good than a lot of the famous food celebrities. Thanks for passing on the blog name to the parents. (Sigh, your parents are probably about my age!)

    Katy, thanks. That Rand is pretty talented.

    Mindy, no problem! (I’m such a blog skimmer myself.) Hope you like it. And thanks for the recipe feedback.

  37. Sorry. I was so busy drooling over the actual recipe I didn’t read the post thoroughly. I can’t wait to try this. Your recipes have never let me down.

  38. love love love the new header! and this pasta looks awesome!

  39. I share your feeling about Rachael Ray–if she gets people in the kitchen, I think that’s a good thing. I actually really like her magazine and find lots of good recipes in there.

    By the way, my parents are on a big weight loss project (using Weight Watchers) and I’ve passed along your site to them–I think they’ll find plenty of inspiration here!

  40. I’ve always loved peanut sauce and combining it with sesame noodles sound like a delightful combination 😉

  41. How much do I love sesame noodles? Never thought to use whole wheat – will from now on. Thanks!

    BTW, I’ve been recommending your blog to almost all my patients who ask about how to lose weight – I recommend South Beach or weight watchers and then point them to you for recipes.

  42. Love the new look of your blog! And this recipe looks great. I think I will add some red pepper for fun and color. Great idea!

  43. Mindy, I’ve recommended Dreamfields Pasta many times, and I mention it as an alternative in this post, after the recipe. I think Dreamfields pastas are fantastic. However, in this specific recipe I personally would prefer the whole wheat pasta because the added nuttiness from the whole flavor really works here. If you don’t have whole wheat spaghetti though, I’d definitely still make this with Dreamfield’s spagetti.

  44. What do you think of Dreamfield’s Healthy Carb living pastas?

  45. Blest, fabulous idea to use edamame in this. The original recipe didn’t use the snow peas, but that’s what I had in the fridge!

  46. Hmmm. SOunds great except that I don’t like peas. I’m thinking edamame instead?

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