Cold Peanut Noodles

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Creamy, refreshing cold peanut noodles tossed in a bold peanut butter sauce and topped with crunchy cucumbers, scallions, sesame seeds, and chili oil—ready in 15 minutes.

Prep Time10

Cook Time15

Course: Main Course

Cuisine: asian

Servings:

Author: Shreya Walia

Ingredients

Peanut Sauce

1/4 c water
2 tbsp sriracha
4 tbsp peanut butter
2 tbsp soy sauce
2 tbsp honey
1/2 tbsp rice vinegar
2 tsp sesame oil

Other

8 ounces yakisoba noodles or noodles of choice
1/2 cup cucumber chopped
3 tbsp scallions chopped
1 tsp sesame seeds for garnish
1 tsp chili oil or to taste
2 lime wedge for garnish
2 red chilies for garnish

Instructions

Make the peanut sauce: Combine water, soy sauce, rice vinegar, sesame oil, sriracha, peanut butter, and honey in a bowl. Whisk vigorously until smooth and fully emulsified.
Cook the noodles: Prepare the noodles according to package directions. Drain and rinse under cold water to stop the cooking and firm the texture.
Prep the toppings: While the noodles cool, chop the cucumber, scallions, and red chilies. Set aside.
Assemble the noodles: Add a generous amount of peanut sauce to the cooled noodles and toss gently to coat without breaking them.
Add garnishes: Top with cucumber, scallions, sesame seeds, a drizzle of chili oil, and a squeeze of fresh lime.

Notes

Storage: Store leftovers in an airtight container for up to 3 days. Add a splash of warm water to loosen the sauce before serving.

Substitutions: Swap honey for maple syrup, soy sauce for tamari or coconut aminos, and yakisoba for udon, rice noodles, ramen, or even spaghetti.

Make it spicier: Add chili crisp, extra sriracha, or finely chopped fresh chilies.

Toppings: Shredded carrots, cabbage, edamame, or crushed peanuts add great texture and freshness.

Variations:
– Cold peanut soba noodles: Use soba and add shredded cabbage.
– Thai-inspired: Add lime zest, cilantro, crushed peanuts, and thai chili flakes.
– High-protein: Mix in pan-fried tofu cubes or edamame.

Nutrition