These Cold Peanut Noodles are creamy, savory, slightly spicy, and packed with fresh crunch from Persian cucumbers, scallions, and roasted peanuts. A rich peanut sauce made with soy sauce, lime, sesame oil, ginger, garlic, and chili crisp coats every bite, while edamame adds a little extra texture and protein.
As a professional recipe developer and cookbook author, I love recipes like this that deliver a ton of flavor without much effort. These chilled peanut noodles come together in just 15 minutes and are especially good when you want something refreshing but still satisfying.
What makes this version especially good is the contrast of textures. The noodles are creamy and saucy, the Persian cucumbers stay crisp, the edamame adds a tender bite, and chopped peanuts give the whole dish an extra layer of crunch.
Serve these cold peanut noodles for an easy lunch, light dinner, meal prep, or as a side dish alongside grilled chicken, shrimp, or salmon. For more easy dinner options, check out our: Honey Citrus Salmon, Crispy Tofu Bowl, and Shrimp with Coconut Rice.
Jump to:
- Why You'll Love This Recipe
- Ingredients
- How to Make Cold Peanut Noodles
- What Noodles Are Best for Cold Peanut Noodles?
- Why You Should Rinse Noodles for Cold Noodle Recipes
- Tina's Tips for the Best Cold Peanut Noodles
- Substitutions and Variations
- What to Serve with Cold Peanut Noodles
- Storage
- Frequently Asked Questions
- Cold Peanut Noodles
Why You'll Love This Recipe
- Ready in 15 minutes:Â This is an easy meal for busy days when you don't want to spend much time cooking.
- Creamy and flavorful:Â The peanut sauce is savory, tangy, slightly sweet, and has just enough heat from chili crisp.
- Fresh and crunchy:Â Persian cucumbers, scallions, peanuts, and sesame seeds keep the noodles from feeling heavy.
- Great cold:Â These noodles are delicious straight away, but they're even better after chilling for 20 to 30 minutes.
- Perfect for meal prep:Â The recipe keeps well in the refrigerator for several days and makes an easy grab-and-go lunch.
Ingredients
For the Noodles:
- Noodles:Â Ramen noodles, lo mein noodles, or spaghetti all work well here. Use whichever you prefer or already have on hand.
- Persian cucumbers:Â Persian cucumbers are crisp, mild, and have very few seeds, making them perfect for cold noodle dishes.
- Edamame:Â Shelled edamame adds color, texture, and a little extra protein.
- Scallions:Â Thinly sliced scallions add freshness and a mild onion flavor.
- Roasted peanuts:Â Chopped peanuts add crunch and reinforce the peanut flavor in the sauce.
- Sesame seeds:Â These add a subtle nutty flavor and make a great finishing touch.
- Cilantro:Â Fresh cilantro is optional, but it adds a bright, fresh finish.
- Chili crisp:Â Add extra chili crisp on top if you want more heat.
Peanut Sauce
- Creamy peanut butter:Â The base of the sauce. I recommend using a smooth, creamy peanut butter for the best texture.
- Soy sauce:Â Adds savory, salty depth.
- Rice vinegar:Â Gives the sauce acidity and keeps it from tasting too rich.
- Fresh lime juice:Â Adds brightness and freshness.
- Toasted sesame oil:Â A little goes a long way and gives the sauce a deep nutty flavor.
- Honey:Â Balances the salt and acidity with a touch of sweetness.
- Chili crisp:Â Adds mild heat along with plenty of savory flavor.
- Fresh ginger:Â Freshly grated ginger gives the sauce warmth and brightness.
- Garlic:Â Fresh garlic adds a savory bite.
- Cold water:Â Thins the peanut sauce until it reaches the perfect consistency for coating the noodles.
How to Make Cold Peanut Noodles
Cook the Noodles
Bring a large pot of water to a boil and cook the noodles according to package directions until al dente. Drain the noodles, then rinse them thoroughly under cold running water until completely cool.
I like to add a few ice cubes while rinsing to cool the noodles down even faster.
Make the Peanut Sauce
In a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, honey, chili crisp, ginger, and garlic.
Slowly whisk in ¼ cup cold water until the sauce becomes smooth and creamy.
Toss Everything Together
Add the cooled noodles directly to the bowl with the peanut sauce and toss until they are evenly coated.
Add the cucumbers, edamame, and scallions and toss again.
Finish and Serve
Divide the peanut noodles between bowls.
Top with chopped roasted peanuts, sesame seeds, cilantro, and additional chili crisp if desired.
What Noodles Are Best for Cold Peanut Noodles?
One of the best things about this recipe is that you have several options.
- Ramen noodles are quick cooking and give the dish a springy texture.
- Lo mein noodles are slightly thicker and especially good at holding onto the creamy peanut sauce.
- Spaghetti works surprisingly well too and is a great option if you want to make this with something you probably already have in the pantry.
Regardless of which noodles you choose, be careful not to overcook them. Slightly firm noodles hold up much better once chilled and tossed in sauce.
Why You Should Rinse Noodles for Cold Noodle Recipes
For a hot pasta dish, you usually don't want to rinse your noodles. Cold noodles are different.
Rinsing the noodles under cold water immediately stops the cooking process and removes some of the excess surface starch. This helps keep the noodles from sticking together as they cool.
Make sure the noodles are completely cooled and well drained before adding the peanut sauce.
Tina's Tips for the Best Cold Peanut Noodles
- Don't overcook the noodles. Al dente noodles hold their texture better once chilled.
- Rinse thoroughly. Keep rinsing until the noodles feel completely cool to the touch.
- Drain well. Water clinging to the noodles can make the peanut sauce watery.
- Thin the sauce gradually. Peanut butter brands vary in thickness, so start with ¼ cup water and add more only if needed.
- Taste before serving. Depending on your soy sauce and peanut butter, you may want an extra squeeze of lime or splash of soy sauce.
- Save a little chili crisp for the top. It adds great color and lets everyone adjust the heat to their preference.
Substitutions and Variations
- Add protein:Â Top the noodles with grilled chicken, shrimp, salmon, or crispy tofu.
- Make them spicier:Â Add more chili crisp to the sauce or drizzle additional chili oil over the finished noodles.
- Add more vegetables:Â Thinly sliced bell peppers, shredded carrots, or cabbage would all work well.
- Add herbs:Â Fresh cilantro is my favorite, but fresh mint or basil can also add a refreshing finish.
- Swap the sweetener:Â Maple syrup can be used in place of honey.
- Use crunchy peanut butter:Â If you like more texture, crunchy peanut butter will work too.
What to Serve with Cold Peanut Noodles
These noodles are filling enough for a light meal on their own, but they also work well as part of a larger spread.
Try serving them with grilled chicken, sesame salmon, shrimp skewers, crispy tofu, lettuce wraps, or simply steamed dumplings.
They're also a great side dish for summer dinners because they're served cold and can be prepared ahead of time.
Storage
- Store leftover cold peanut noodles in an airtight container in the refrigerator for up to 3 days. The peanut sauce will continue to thicken as the noodles sit.
- Before serving leftovers, stir in a splash of cold water and toss thoroughly to loosen the sauce. I recommend serving these noodles cold rather than reheating them.
Frequently Asked Questions
Peanut noodles can be served either hot or cold, but this recipe is designed specifically to be served chilled. Rinsing the noodles after cooking gives them the right texture for a cold noodle dish.
Yes. Spaghetti works very well and is an easy substitute if you don't have ramen or lo mein noodles.
Persian cucumbers, edamame, scallions, shredded carrots, bell peppers, and cabbage all pair well with peanut sauce. For this recipe, I especially like Persian cucumbers because their crisp texture balances the creamy sauce.
Cold Peanut Noodles
Ingredients
For the Cold Peanut Noodles:
- 10 ounces ramen noodles lo mein noodles, or spaghetti
- 2 to 3 Persian cucumbers sliced thinly
- 1 cup shelled edamame cooked and cooled
- 4 scallions thinly sliced
- â…“ cup chopped roasted peanuts
- 2 tablespoons sesame seeds
- Fresh cilantro for serving, optional
- Chili crisp for serving, optional
For the Peanut Sauce:
- ½ cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1 tablespoon chili crisp
- 1 teaspoon freshly grated ginger
- 1 garlic clove grated or finely minced
- ¼ to ⅓ cup cold water as needed
Instructions
- Cook the noodles. Bring a large pot of water to a boil. Cook the noodles according to package directions until al dente. Drain and rinse thoroughly under cold water until the noodles are completely cooled. Drain well.
- Make the peanut sauce. In a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, honey, chili crisp, ginger, and garlic. Gradually whisk in ¼ cup cold water until smooth and creamy, adding additional water as needed until the sauce is pourable but still thick enough to coat the noodles.
- Toss the noodles. Add the cooled noodles to the peanut sauce and toss until evenly coated. Add the Persian cucumbers, edamame, and scallions and toss again until combined.
- Serve. Divide the noodles among bowls and top with chopped peanuts, sesame seeds, cilantro, and additional chili crisp, if desired. Serve immediately or refrigerate until chilled.
Notes
- Rinsing the noodles well with cold water stops the cooking process and keeps them from becoming sticky. I like adding some ice cubes as well to get them cool quickly.
- The peanut sauce will thicken as it sits. If making the noodles ahead, stir in a splash of cold water before serving to loosen the sauce.
- These noodles can be served immediately after assembling, but they're especially good after chilling for 20 to 30 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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