Cold Peanut Noodles with Cucumber
A refreshing and flavorful cold noodle dish tossed in a creamy peanut sauce, topped with crisp cucumber and spring onions. High in plant-based protein and fiber, it’s a quick, satisfying, and healthy option for lunch, dinner, or meal prep.
Equipment
- 1 Large pot (for boiling noodles)
- 1 Strainer or colander (to drain noodles)
- 1 Medium mixing bowl (for sauce)
- 1 Large bowl (for tossing noodles)
- 1 Whisk or fork (for mixing sauce)
- 1 Knife (for slicing cucumber and spring onion)
- 1 Grater (for cucumber and ginger)
Ingredients
- 250 g noodles
- 1 tbsp sesame oil
- 3 tbsp peanut butter
- 3 tbsp rice vinegar
- 4 tbsp soy sauce
- 2 tsp sesame seeds
- 1 tbsp honey or maple syrup
- 2 tbsp fresh ginger grated
- 2 cloves garlic crushed
- 1 tsp chili flakes plus extra to taste
- 1 tbsp sriracha
- 1 cucumber ½ grated, ½ sliced
- 1 spring onion chopped
- Optional: extra peanuts for garnish
Instructions
- Boil the Noodles: Bring a large pot of water to a rolling boil. Add the noodles and cook exactly according to the package instructions, usually around 8–10 minutes, until they are tender but still slightly firm to the bite (al dente). Stir occasionally to prevent sticking.
- Rinse and Cool Noodles: Once cooked, drain the noodles in a colander. Immediately rinse them under cold running water for 2–3 minutes. This stops the cooking process and cools the noodles for a refreshing cold dish. Shake gently to remove excess water.
- Toss Noodles with Oil: Transfer the cooled noodles to a large mixing bowl. Drizzle with sesame oil and toss gently with your hands or tongs until every strand is lightly coated. This prevents the noodles from clumping together and adds a subtle nutty aroma.
- Prepare the Peanut Sauce: In a medium bowl, combine peanut butter, rice vinegar, soy sauce, sesame seeds, honey or maple syrup, grated ginger, crushed garlic, chili flakes, and sriracha. Whisk thoroughly until smooth and creamy. Taste and adjust the seasoning as needed, adding more chili flakes for heat or honey for sweetness.
- Add Fresh Cucumber and Onion: Fold in the grated cucumber, half of the chopped spring onion, and if desired, a few chopped peanuts. Mixing these into the sauce allows the fresh flavors to blend and the sauce to become slightly textured with crunch.
- Combine Noodles and Sauce: Pour the prepared peanut sauce over the cooled, oiled noodles. Using tongs or two large forks, toss everything together until the noodles are fully coated and evenly mixed with the sauce. Make sure each noodle strand is infused with flavor.
- Plate and Garnish: Divide the noodles evenly between serving bowls. Top each portion with the remaining sliced cucumber and the rest of the chopped spring onion. Optionally, sprinkle additional sesame seeds or crushed peanuts for extra texture and visual appeal.
- Serve and Enjoy: Serve immediately for a fresh, crisp experience, or refrigerate for 30 minutes if you prefer a colder, more refreshing meal. This dish pairs wonderfully with iced green tea or a simple miso soup on the side.
Notes
- Use any type of noodles you prefer, including rice noodles, soba, or whole wheat spaghetti, but adjust cooking time accordingly.
- Ensure noodles are cooled completely under cold water to prevent them from sticking and to make the dish truly refreshing.
- Grated cucumber adds moisture and crunch; squeezing out excess water can prevent the sauce from becoming too watery.
- Adjust chili flakes and sriracha to your preferred spice level—this recipe can be mild or bold depending on taste.
- For a vegan version, replace honey with maple syrup or agave syrup.
- Toasted sesame seeds enhance flavor; lightly toast them in a dry pan for a nuttier aroma before adding.
