Cold Peanut Noodles
These cold peanut noodles are tossed in a creamy peanut sauce with Persian cucumbers, edamame, scallions and chili crisp. Ready in 15 minutes!
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
- ⅓ 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.
Did You Make This Recipe?
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