Whole Wheat Sesame Noodles with Spicy Peanut-Sriracha Sauce

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I use whole wheat spaghetti to make these delicious Whole Wheat Sesame Noodles with Spicy Peanut Sauce and this is a WOW! Use more vegetables and less spaghetti to make a lower-carb version.

PIN Whole Wheat Sesame Noodles to try it later!

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 Meatless sections of the recipe index. The section for meatless 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 can make 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!

How to Make Whole Wheat Sesame Noodles with Spicy Peanut-Sriracha Sauce:

(Scroll down for complete recipe with nutritional information.)

1. 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 (about 9 minutes for my favorite brand). I like to break the spaghetti in half so the noodles are easier to toss.
2. 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.
3. 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 (affiliate link), sweetener, and a little salt if you’d like.
4. As soon as noodles are done, rinse with cold water and drain well.
5. 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.  
6. Toss until the noodles and veggies are coated with the spicy peanut sauce.
7. 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!

Print

Whole Wheat Sesame Noodles with Spicy Peanut-Sriracha Sauce

Yield 6 servings

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

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

Ingredients

Ingredients:

• 1/2 lb. whole wheat spaghetti
• generous amount of salt, added to water for cooking pasta
• 2 cups coleslaw mix (see notes)
• 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 (see notes)

Sauce Ingredients:

• 1/2 cup natural peanut butter (see notes)
• 3 T soy sauce (see notes)
• 1 T rice vinegar (not seasoned)
• 1 T Sriracha Sauce (more or less to taste)
• 1 T sesame oil
• 1 T sweetener of your choice (see notes)
• salt to taste, optional (I added just a little pinch of salt)

Instructions

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.
4. 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.
5. When it's done, drain spaghetti into a colander placed in the sink, then rinse with very cold water and let drain well.
6. 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.
7. 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.)
8. Put finished noodle into a bowl, garnish with sesame seeds and a few extra slices of green onion, and serve.
9. 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.

Notes

I like Adams 100% Natural Peanut Butter (affiliate link). I prefer Monkfruit Sweetener (affiliate link) for this recipe but use any sweetener of your choice. Start with 1 tablespoon of sweetener, then taste and add more if you want a sweeter sauce. Use Gluten-Free Soy Sauce (affiliate link) if needed. Instead of coleslaw mix you can also use shredded Napa cabbage or shredded cabbage. I used Black Sesame Seeds (affiliate link), but white ones would also be fine.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 372Total Fat: 24gSaturated Fat: 3.4gTrans Fat: 0gUnsaturated Fat: 17.9gCholesterol: 5.8mgSodium: 754mgCarbohydrates: 32gFiber: 7gSugar: 12gProtein: 11g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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, but you could make a version of this with fewer carbs by using a lot more veggies and less spaghetti.

Find More Recipes Like This One:
Use Bowl Meals to 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.

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