Japanese Sesame Noodles
"This classic combination of peanut, lime, ginger, and Sriracha allows you to enjoy an ultimate balance of flavor—the richness of peanuts, a bright citrus element, the fragrance of ginger, and a dash of heat in the Sriracha."
-- @filippoberio_us
A Note from Feedfeed

This recipe is featured in our free weekly meal plan. This edition is sponsored by our friends at Filippo Berio Olive Oil and features a wide range of recipes all made with heart-healthy and flavorful olive oil!


Prep time 30mins
Cook time 15mins
Serves or Makes: 4-6


  • 2 tablespoons plus 1 teaspoon Filippo Berio Olive Oil
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 3/ 4 cup smooth peanut butter
  • 1 tablespoon soy sauce
  • 2 tablespoons lime juice
  • 2 teaspoons Sriracha, plus more for serving
  • 1 teaspoon sesame oil
  • 1 pound vermicelli
  • 1/ 2 cup julienned carrots
  • 1/ 2 cup julienned English cucumber
  • 1/ 2 cup julienned red bell pepper
  • 1/ 4 cup chopped salted dry- roasted peanuts
  • Lime, sliced, for serving


  • Step 1

    Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the garlic and ginger and cook, stirring often, until fragrant, 30 seconds to 1 minute. Whisk in the peanut butter, soy sauce, lime juice, Sriracha, and sesame oil until blended and smooth. Remove the pan from the heat.

  • Step 2

    Meanwhile, bring a large pot of well-salted water to a boil. Add the vermicelli and cook according to package directions until al dente. Drain, reserving 1/2 cup cooking water. Rinse the pasta with cold water and drain again.

  • Step 3

    Toss the pasta with the peanut sauce and loosen with some of the cooking water, if necessary. Arrange the pasta with the carrots, cucumber, bell pepper, and peanuts on a serving platter. Toss before serving with more Sriracha and lime slices.