• Creamy peanut dressing that’s rich and flavorful without being heavy. • Quick to make — ready in about 30 minutes or less. • Great served cold, making it ideal for meal prep, picnics, or packed lunches. • Customizable with your favorite veggies and protein additions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
noodles (such as soba, rice noodles, or spaghetti) crunchy vegetables (like shredded carrots, bell peppers, and cucumbers) green onions fresh cilantro or basil (optional) peanuts or cashews, chopped sesame seeds (optional)
Peanut Dressing Ingredients creamy peanut butter soy sauce or tamari rice vinegar or lime juice honey or maple syrup ginger, minced garlic, minced sesame oil water to thin the dressing
Directions
Cook the noodles according to package directions until just tender.
Drain the noodles and rinse under cold water to stop cooking and cool them.
Prepare the veggies by slicing or shredding them as desired.
Whisk together the peanut dressing ingredients in a bowl until smooth, adding water a little at a time to reach your desired consistency.
In a large bowl, combine the cooled noodles with the vegetables.
Pour the dressing over the noodles and toss until everything is well coated.
Top the salad with chopped peanuts and sesame seeds (if using).
Taste and adjust seasoning — add more soy sauce for saltiness or lime juice for brightness.
Servings and timing
Serves: about 4 Prep time: 20 minutes Cook time: 10 minutes Total time: about 30 minutes
Storage/Reheating
• Refrigerator: Store leftover salad in an airtight container for up to 3–4 days. • As this is meant to be served cold, there is no reheating step — just give it a quick stir and add a splash of lime juice or soy sauce before serving again. • If dressing separates in the fridge, whisk it again before tossing the salad.
FAQs
What kind of noodles should I use for Cold Peanut Noodle Salad?
You can use soba noodles, rice noodles, spaghetti, or even linguine — just choose your favorite or what you have on hand.
Can I make this salad gluten‑free?
Yes — use gluten‑free noodles and gluten‑free soy sauce (tamari) to make this salad gluten‑free.
Is this salad spicy?
The base recipe isn’t very spicy, but you can add chili garlic sauce, sriracha, or red pepper flakes if you like heat.
How do I keep the noodles from sticking together?
Rinsing them with cold water after cooking helps prevent sticking, and tossing with a little oil can also help.
Can I add protein to this salad?
Yes — grilled chicken, tofu, shrimp, or edamame are great additions to boost protein.
How long can Cold Peanut Noodle Salad be stored?
Stored properly in an airtight container, it can last about 3–4 days in the refrigerator.
Can I prep this salad ahead of time?
Absolutely. You can cook the noodles and prep the veggies ahead, then toss everything together with the dressing when ready to serve.
What vegetables work best in this salad?
Crisp veggies like carrots, cucumbers, bell peppers, and snap peas work especially well.
Can I use crunchy peanut butter?
Yes — use crunchy peanut butter if you like extra texture in the dressing.
What can I serve with Cold Peanut Noodle Salad?
This salad pairs nicely with grilled meats, fresh spring rolls, or a simple green salad.
Conclusion
Cold Peanut Noodle Salad is a delicious, easy, and versatile dish that’s perfect for warm days, meal prep, or anytime you want a flavorful noodle dish with a creamy peanut dressing. Customize it with your favorite veggies and proteins for a meal that’s both satisfying and refreshing.
Cold Peanut Noodle Salad is a refreshing, flavorful dish featuring tender noodles tossed in a creamy, tangy peanut dressing with crisp vegetables. It’s ideal for lunches, picnics, or light dinners.
Ingredients
8 oz noodles (soba, rice noodles, or spaghetti)
1 cup shredded carrots
1 cup bell peppers, thinly sliced
1 cup cucumber, julienned
2 green onions, sliced
1/4 cup fresh cilantro or basil, chopped (optional)
1/4 cup peanuts or cashews, chopped
1 tbsp sesame seeds (optional)
1/3 cup creamy peanut butter
3 tbsp soy sauce or tamari
2 tbsp rice vinegar or lime juice
1 tbsp honey or maple syrup
1 tsp fresh ginger, minced
1 garlic clove, minced
1 tsp sesame oil
2–4 tbsp water (to thin dressing)
Instructions
Cook the noodles according to package directions until just tender.
Drain and rinse the noodles under cold water to stop cooking and cool them.
Prepare the vegetables by slicing or shredding carrots, bell peppers, cucumber, and green onions.
In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, ginger, garlic, sesame oil, and water until smooth.
In a large bowl, combine the cooled noodles with the vegetables.
Pour the dressing over the noodle mixture and toss to coat evenly.
Top with chopped peanuts, sesame seeds, and fresh herbs if using.
Taste and adjust seasoning with more soy sauce or lime juice if needed.
Notes
Store in an airtight container in the fridge for up to 3–4 days.No reheating needed — enjoy chilled straight from the fridge.If the dressing thickens in the fridge, loosen with a splash of water, soy sauce, or lime juice.Add protein like tofu, grilled chicken, shrimp, or edamame to make it a full meal.Use tamari and gluten-free noodles for a gluten-free version.
