Oh, “Yessss”

Posted by on Feb 29, 2016 in Asian and Vegetarian, Salad | 2 comments


Cynthia, my sister-in-love posted a Tasty BuzzFeed Facebook page video, popular for its fast motion bird's-eye view snack, dinner, and instant gratification dessert assembly, which I find decidedly engaging. Each snippet is impossible to pass by; and so it was when Peanut Noodle Pasta Salad scrolled by.


I think of them as Cold Sesame Noodles, a puddle of peanut butter, jacked up with plenty of Asian influences, creating a rich, salty-sweet and aromatic sauce to pour over pasta strands, then tossed with slices of cool cucumber, carrots, scallion, and bright peppers too.




The dish is potluck (ish) since the noodles lap up the sauce for an hour or so. And, this platter of savory spaghetti is gluten-free by swapping out a few ingredients, honoring gluten-free sensitive guests.  Brown Rice and Quinoa pasta take the lead, and Tamari replaces soy sauce.

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Oh, yessss, use two tablespoons of Sriracha!

Peanut Noodle Pasta Salad


  • ½ cup creamy natural peanut butter
  • ¼ cup Tamari Sauce
  • ¼ cup natural rice wine vinegar
  • 1 Tablespoon toasted sesame oil
  • 2 Tablespoons Sriracha
  • ¼ cup water
  • 1 Tablespoon fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 Tablespoons brown sugar
  • 1 pound gluten free pasta (such as Trader Joe’s Brown Rice and Quinoa Spaghetti)
  • 1 Tablespoon unflavored oil
  • 1 cup shredded carrots
  • 2-3 Turkish cucumbers, thinly shaved
  • 1 red pepper, cut into strips
  • 1 yellow pepper, cut into strips
  • ½ cup green onion, sliced on the diagonal
  • ¼ cup cilantro, chopped
  • ¼ cup chopped peanuts
  • 1 Tablespoon black sesame seeds


  1. Bring a large pot of salted water to boil. Cook pasta according to package directions. Drain and run cooked pasta under cold water to cool. Place pasta in a large bowl and toss with unflavored oil to coat; this keeps the strands from sticking together.
  2. In a medium bowl, whisk together, peanut butter, Tamari sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, and brown sugar.
  3. Combine the pasta with the vegetables. Pour the dressing over the pasta and vegetables and toss well. Let the pasta cool slightly before covering and chilling for at least one hour before serving. Serve garnished with cilantro, peanuts, and sesame seeds
  4. --adapted from Tasty


  1. 2-29-2016

    This looks so yummy can’t wait to make it!!!

  2. 2-29-2016

    OMStars!!! Heaven on a plate! 😉 Thanks for sharing this keeper!!

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