School Night Supper {Easy Sesame Noodles}

At the start of Lent I said I was going to try to share meat free suppers each week but I botched the first installment and am about to share a picture of chicken in this one. :-) We did not enjoy this on a Friday, hence the chicken, but the sesame noodles and veggies and/or fish would make a yummy Lenten dinner.

Easy Sesame Noodles

Go to Dinners

Note: I used about 3/4 of the jar of sauce and then the next day reheated leftover chicken with the sauce. It’s delicious and we all loved it! The sauce keeps for a week in the fridge.

  • 1 T chopped garlic
  • 2 T chopped fresh ginger
  • 1/4 cup vegetable or canola oil
  • 1/4 cup tahini, stirred (Trader Joe’s, condiment aisle)
  • 1/4 cup creamy peanut butter (Skippy)
  • 1/4 cup soy sauce
  • 1/4 cup sherry vinegar (I used rice vinegar)
  • 1/4 cup dry sherry
  • 2 T honey
  • 1 T seasame oil
  • 1 tsp chili paste
  • 1 tsp salt
  • 3/4 tsp coarse pepper
  • 1 pound spaghetti (DeCecco)
  • 4 scallions, white and green parts, sliced diagonally
  • 1/2 cup salted, roasted peanuts, roughly chopped


  1. Place all ingredients from garlic to pepper in blender and process until pureed.
  2. Cook pasta according to directions on box. Reserve some of the cooking liquid when draining.
  3. While pasta is hot, add enough sauce to coat the pasta and toss well. Add more cooking liquid, if necessary, to thin the sauce.
  4. Toss with scallions and peanuts and serve warm, cold or at room temperature.

We enjoyed the most glorious weather this weekend. Dare I say “spring has arrived?!”

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