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Cold Peanut Noodle Salad

Maria G. Brooks
A colorful, protein-packed Cold Peanut Noodle Salad with crisp vegetables, whole grain noodles, and a creamy peanut sauce.
Quick, flavorful, and perfect for meal prep or light dinners. Top with fresh herbs, sesame seeds, or chopped peanuts for extra crunch.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Dish, Salad, Side Dish
Cuisine Asian-Inspired, Plant-based
Servings 8

Equipment

  • 1 Whisk
  • 1 Large Pot
  • 1 large mixing bowl
  • 1 Chef’s Knife
  • 1 Box grater
  • 1 colander
  • 1 medium mixing bowl
  • 1 set of measuring spoons
  • 1 Microplane or Grater
  • 1 Garlic Press

Ingredients
  

For the Noodle Salad

  • 12 oz whole wheat spaghetti or noodles of choice
  • 2 tbsp toasted sesame oil
  • ⅓ head purple cabbage thinly sliced
  • 1 red bell pepper thinly sliced
  • ½ large cucumber peeled and cut into matchsticks
  • 1 large carrot peeled and grated
  • 3 green onions sliced

For the Peanut Sauce

  • ½ cup natural unsweetened peanut butter
  • 1 tbsp toasted sesame oil
  • 2 tbsp low-sodium soy sauce or tamari/coconut aminos for gluten-free
  • 1 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 2 tsp chili garlic sauce adjust to taste
  • 1 tbsp fresh lime juice
  • 3 garlic cloves pressed or finely grated
  • 1 tbsp fresh ginger grated
  • 2 –4 tbsp warm water to thin sauce as needed

Optional Garnish

  • Fresh basil chopped
  • Sesame seeds
  • Chopped peanuts

Instructions
 

  • Prepare the Noodles: Bring a large pot of water to a rolling boil and generously salt it.
    Add the whole wheat spaghetti (or your preferred noodles) and cook according to the package directions until tender but still slightly firm (al dente).
    Once cooked, carefully drain the noodles in a colander and immediately transfer them back to the pot or a large mixing bowl.
    Drizzle 2 tablespoons of toasted sesame oil over the hot noodles and gently toss to coat, preventing them from sticking and adding a subtle nutty flavor.
    Set aside to cool slightly while you prepare the vegetables and sauce.
  • Chop and Prep Vegetables: While the noodles are cooking, gather all vegetables.
    Slice the purple cabbage into thin ribbons for a tender crunch.
    Cut the red bell pepper into fine strips for color and sweetness.
    Peel the cucumber and slice it into matchstick-sized pieces for uniform texture.
    Grate the carrot finely to ensure it mixes evenly throughout the salad.
    Slice the green onions thinly, separating the white and green parts if desired for added flavor depth.
    Place all the prepped vegetables in a large mixing bowl and set aside.
  • Make the Peanut Sauce: In a medium-sized mixing bowl, combine the natural peanut butter, toasted sesame oil, low-sodium soy sauce (or tamari/coconut aminos for a gluten-free version), rice vinegar, brown sugar, chili garlic sauce, fresh lime juice, pressed garlic, and freshly grated ginger.
    Using a whisk, blend the ingredients thoroughly until smooth and creamy.
    Gradually add 2–4 tablespoons of warm water, whisking continuously, until the sauce reaches a pourable consistency.
    Taste the sauce and adjust seasoning as needed, adding more chili garlic sauce for heat, lime juice for brightness, or brown sugar for sweetness.
    Set the sauce aside until ready to assemble.
  • Combine Noodles and Vegetables: Once the noodles have cooled slightly, transfer them to the large mixing bowl containing the chopped vegetables.
    Drizzle the prepared peanut sauce over the noodles and vegetables.
    Using clean hands or tongs, gently toss the mixture until every strand of noodle and piece of vegetable is evenly coated with the creamy sauce.
    Take care to fold rather than aggressively stir, preserving the crunch of the vegetables and the texture of the noodles.
  • Taste and Adjust Flavors: Taste the salad and adjust seasoning if needed.
    Add a splash of soy sauce for saltiness, a squeeze of lime juice for acidity, or a small pinch of sugar for balance.
    Make sure the peanut sauce complements the vegetables without overpowering them.
    This step ensures a harmonious, well-rounded flavor in every bite.
  • Garnish and Serve: Transfer the peanut noodle salad to a serving platter or individual bowls.
    Sprinkle with freshly chopped basil for an aromatic lift.
    Add sesame seeds for a nutty crunch and optionally top with chopped peanuts for extra texture.
    Serve immediately for optimal freshness and flavor, or cover and chill for up to a few hours if preparing ahead.
  • Make-Ahead Tips: If preparing in advance, keep the peanut sauce separate from the noodles and vegetables to prevent the noodles from becoming soggy.
    When ready to serve, simply toss the sauce with the noodles and vegetables just before plating.
    Leftovers can be stored in an airtight container in the refrigerator for 3–4 days, and flavors will deepen over time.

Notes

  • Use whole wheat or high-protein noodles for added fiber and sustained energy.
  • Toast sesame oil lightly before tossing with noodles to enhance its nutty aroma.
  • Chop vegetables uniformly to ensure even texture and flavor in every bite.
  • Adjust the peanut sauce consistency with warm water to achieve your preferred creaminess.
  • Chili garlic sauce can be modified to taste; start mild and add more gradually.
  • Prepare the sauce ahead of time for faster assembly and deeper flavors.
  • Garnishes such as fresh basil, sesame seeds, or peanuts elevate presentation and texture.
  • Store noodles and sauce separately if making in advance to prevent sogginess.
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