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+ servings

Cold Sesame Peanut Noodles

Servings 4 servings
Calories 535 kcal

Ingredients
  

  • 10 ounces Chinese egg noodles, thin spaghetti or pad thai– style rice noodles
  • 1 tbs peanut oil
  • cup peanut butter
  • 1/2 tsp toasted sesame oil
  • 3 tbs rice vinegar
  • 1/4 cup reduced sodium soy sauce or tamari
  • 2 tsp toasted sesame seeds plus more for garnish
  • 1 tbs honey
  • 2 tbs fresh ginger, grated or 1 tbs ground ginger
  • 2 cloves garlic, minced or 1/2 teaspoon garlic powder
  • 1 tsp red pepper flakes, more or less to taste
  • 1 tbs sweet or hot chile sauce, to taste
  • 1 English or 4 Persian cucumbers, thinly sliced and quartered
  • 1 scallion or green onion, green part only, thinly sliced
  • 1/4 cup salted roasted peanuts, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1 lime, quartered for serving

Instructions
 

  • Bring a large pot of water to a boil. Add noodles and cook about 8 minutes; they should be a bit chewy. Drain, rinse with cold water, and once cooled, toss with the peanut oil. To speed up the cooling off of noodles, can transfer to a bowl of ice water and let soak for 5 minutes until chilled. Drain again before tossing with the peanut oil.
  • In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, low sodium soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes and chile sauce.
  • Add the chilled pasta to the sauce, fold in half of the cucumber, half of the scallion and half of the peanuts. Toss to coat the noodles.
  • Divide into serving bowls. Garnish with cucumber, scallions, peanuts, mint and toasted sesame seeds and a squeeze of lime.

Nutrition

Calories: 535kcal
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