These chilled noodles are tossed in a gently spicy peanut sauce. Ideal for warm-weather meals, the dish balances sweet, salty and spicy notes. Quick to make and seriously tasty, it is sure to become a spring-and-summer favorite.
For once, no long lecture on this recipe’s origins. It is loosely inspired by what you might eat in China, but otherwise it is pure, delicious improv: quick, fresh and full of flavor.
Craving something hot? Try my chicken stir-fried noodles
Key ingredients for cold peanut noodles
Light soy sauce: Provides the salty, umami backbone of the sauce.
Rice vinegar: Adds bright acidity that cuts through the peanut butter’s richness and keeps the sauce lively.
Sesame oil: Lends a toasty, nutty aroma and extra complexity.
Sriracha: Brings a kick of heat and a vibrant red hue.
Red chili flakes: Sprinkle on extra heat and a bit of crunch, while Korean Gochugaru lends gentle smoke and subtle sweetness if you choose to use it.
What to serve with cold peanut noodles
While I was writing this post I got a serious craving for shogayaki, so that is my top pick. That said, beef with onions, ginger chicken or even happy chicken would also hit the spot.
Chilled Chinese Noodles with Peanut Sauce
Equipment
- 1 Wok
- 1 Saladier
Ingredients
- 320 g dried noodles of your choice
- 4 cloves minced garlic
- 2 minced fresh ginger
- 1 tablespoon neutral oil for sautéing
- 1 onion, finely diced
Sauce
- 1.5 tablespoon brown sugar
- 130 g creamy peanut butter
- 3 tablespoons light soy sauce
- 80 ml warm water
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoons sriracha
- 1 teaspoon red pepper flakes
For garnish
- toasted sesame seeds
- 2 stalks green onions, thinly sliced for garnish
- roasted peanuts, crushed
Instructions
- Bring a large pot of water to a rolling boil. Cook the noodles according to the package instructions. Drain, rinse under cold water to stop the cooking, and set aside.
- In a medium bowl, combine all of the sauce ingredients.
- Whisk until the mixture is silky-smooth, adding a splash more water if needed.
- Heat the oil in a large saucepan or wok over medium-high heat. Add the ginger and garlic; sauté for about 2 minutes. Stir in the onion and cook for 1 minute more.
- Pour the peanut sauce into the pan and simmer for 1–2 minutes.
- Transfer the drained noodles to a large bowl and toss with the warm sauce until every strand is coated.
- Toss thoroughly—the noodles should be evenly coated.
- Divide among serving bowls and finish with crushed peanuts, sesame seeds, and sliced green onions.
