Sesame Peanut Noodles

Lo mein (egg noodles) served cold. The Sesame-Peanut Noodles made our Sesame-Peanut Sauce To Go a huge seller! $4.99

Recipe for the Peanut Sesame Dressing


  • 3/4 cup light soy
  • 1/2 cup rice wine vinegar
  • 1/4 cup water
  • 1 cup soybean oil


  • 1/4 cup sesame oil
  • 1/8 cup hot oil
  • 3 tablespoons sugar
  • 1 tablespoon dry granulated garlic

Other Ingredients

  • 1 cup peanut butter
  • 1 cup sesame tahini
  • 3/4 cups hot (as in just brewed) black tea (add to the peanut butter and tahini)


  1. Mix together peanut butter and tahini
  2. Add the black tea
  3. Quickly add MIX
  4. Slowly add LIX
  5. Scrape sides, mix well

You can use a counter top mixer, hand held mixer, blender, or food processor to mix these ingredients together. You will end up with a fair amount of sauce, so be sure to use a large mixing bowl.

Once you’ve prepared the sauce you should cook up some of your favorite noodles. Store the leftover sauce in your fridge.


This recipe is a bit controversial. Everyone likes it, but no one can agree if this was the actual sauce served at Five Spice Cafe in the late nineties and the early oughts.

Recipe Card

8 thoughts on “Sesame Peanut Noodles

  1. I remember the day I saw this recipe and noted that “black tea” was used to thin the sauce instead of, say, warm water. I contend that this is the secret ingredient that will suddenly transport you to 1989 on lower Church Street. It provides the most subtle, but important, enhancement to the flavor. I’ve never made peanut sauce without it since.

    Liked by 1 person

  2. Definitely the sauce that was served in the late 90s and early aughts … mef used to like to make it and was picky about who she’d let do it in her stead

    Liked by 1 person

  3. Thank you for the recipes, I made this one tonight and it brought me right back! Tons of leftover sauce from the amounts given above, not from the card. We also made the spicy cucumbers, they were so good with the noodles!

    Liked by 1 person

  4. I just had a waterfall of nostalgia as I made this tonight with my wife, some notes.

    – The peanut butter here is, I believe, presumed to be natural peanut butter. If you look in the cabinet and you’re stuck with Jif or whatever, you can skip the sugar and back off a little bit of the oil.

    – Jerry once told me that if you’re going to use store-bought peanut butter for anything, the only one to use is Smuckers. Which, I learned, is not easy to find. I’m not sure I agree with him, but he’s not here to argue (which, we know, he would).

    – This recipe makes enough sauce for about 2lbs of noodles.

    – If you’re making it to eat immediately, leave enough time to let the hot noodles cool off. Although delicious with hot noodles, the sauce is better (imo) as it thickens. Make this first and put it in the fridge.


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