Runamok Sesame Noodles Posted on 8 Aug 14:14 , 0 comments

Laura Sorkin adapted a Peanut Sesame Noodle recipe originally published in 2002 in Gourmet Magazine.  She used Runamok Maple Makrut Lime-Leaf Infused Maple Syrup to give a little sweet and floral note to the dish. (Most recipes include a small amount of some form of sugar).  She adds chopped asparagus, which is optional but delicious!


  • ½ cup peanut butter, smooth or chunky
  • ¼ cup soy sauce
  • 1/3 cup warm water
  • 2 Tbsp chopped, fresh ginger
  • 1 garlic clove, minced
  • 2 Tbsp red wine vinegar
  • 1 – 2 Tbsp Asian sesame oil
  • 2 tsp Runamok Maple Makrut Lime-Leaf Infused or Sugarmaker’s Cut Maple Syrup
  • 1 tsp dried hot red pepper flakes
  • ¾ lb spaghetti
  • ¼ lb asparagus, trimmed and cut into 2” pieces (optional)
  • 3 scallions, chopped
  • 2 Tbsp sesame seeds


  1. Put the peanut butter, soy sauce, water, ginger, garlic, red pepper flakes, vinegar, sesame oil, and maple syrup in a blender and pulse until blended
  2. Boil a pot of water and cook the spaghetti until al dente.  Drain, and run the spaghetti under cold water to stop the cooking
  3. Combine spaghetti with the sesame sauce
  4. In a smaller pot, blanch the asparagus by cooking in boiling water for two minutes then removing them to a bowl of ice water.  Drain and add to pasta
  5. To serve, put room-temperature noodles and asparagus in a bowl and top with scallions and extra sesame seeds.  Serve extra soy sauce on the side to taste

*Adapted from a recipe for Peanut Sesame Noodles, Gourmet, June 2002

Recipe and photo reprinted with the permission of Laura Sorkin and Runamok Maple