Cold Peanut Noodles with Cucumber

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These easy vegan cold peanut noodles make the most delicious summer lunch or dinner. Serve topped with cucumber slices for a refreshing meal.

Summer tiiiiime ☀️

White bowl of peanut noodles with cucumber on a marble surface

These cold noodles make such a good summer meal. The noodles are tossed in a peanut and soy dressing made from loads of my favourite ingredients along with some grated cucumber for added crunch and freshness.

We ate this on a super hot day and it was so quick to make that it was the perfect thing for when you want to spend as little time as possible in the kitchen. 

It’s literally just a case of cooking some noodles of your choice, whisking together the dressing and tossing everything together. 15 minutes or less until dinner is on the table!

Bowl of cold noodles with cucumber on a marble surface

Close up of sesame noodles with spring onion and cucumber

Why we love these cold peanut noodles…

They’re so quick and easy to make with the whole recipe coming together in less than 15 minutes and with just a few simple steps they’re perfect for a hot summer day.

They’re suitable for vegans.

They make great leftovers so you can make a batch and then serve the rest for lunch the next day.

You can add any vegetables you like to them to make them healthier. Pretty much anything you can think of would work but pepper, broccoli or spinach would be especially good.

You could also add meat or another protein to them to make them more filling or bulk the meal out a little.

Overhead shot of noodles with cucumber on a marble background

Peanut sesame noodles in a white bowl with a cloth

Peanut Sesame Noodles Ingredients

Noodles: You can use any kind of noodle you like, I go for medium egg noodles normally.

Dressing: This is a combination of sesame oil, peanut butter, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, chilli flakes and sriracha.

Cucumber: Half of this is grated and stirred through the dressing with the noodles and the other half is sliced and served on top of the noodles for an extra bit of crunch.

Spring Onion: Sliced and served on top.

 

White bowls of sesame noodles on a marble surface with hot sauce

Close up of cold noodles with spring onion and sesame seeds

How to make cold noodles

Cook the noodles: Bring a pot of water to the boil and cook the noodles according to packet instructions then drain and toss in sesame oil. 

Make the dressing: Whisk together all of the dressing ingredients then add the grated cucumber and half the spring onion and mix well.

Finish the noodles: Stir the noodles into the dressing then split between bowls and top with the rest of the cucumber and spring onion.

Equipment you need to make this recipe…

 

Bowls of cold sesame noodles on a marble background

Overhead shot of cold peanut noodles with cucumber

Want more? Try these other noodle recipes!

Peanut sesame noodles in a white bowl with a cloth

Cold Peanut Noodles with Cucumber

These easy vegan cold peanut noodles make the most delicious summer lunch or dinner. Serve topped with cucumber slices for a refreshing meal.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 393kcal
Author: Amy Fulwood

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 if vegan
  • 2 tbsp Ginger grated
  • 2 cloves Garlic crushed
  • 1 tsp Chilli Flakes plus more to taste
  • 1 tbsp Sriracha
  • 1 Cucumber 1/2 grated 1/2 sliced
  • 1 Spring Onion chopped

Instructions

  • Bring a pot of water to the boil and cook the noodles according to packet instructions. Drain and run under cold water for a couple of minutes. Place in a bowl and toss with the sesame oil.
  • In another bowl whisk together the peanut butter, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, chilli flakes and sriracha. Stir in the grated cucumber, half the spring onion and half the peanuts.
  • Add the noodles to the sauce and toss thoroughly to coat. Split the noodles between serving bowls and top with sliced cucumber and spring onion.
Nutrition Facts
Cold Peanut Noodles with Cucumber
Amount Per Serving
Calories 393 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g15%
Cholesterol 53mg18%
Sodium 1171mg49%
Potassium 395mg11%
Carbohydrates 56g19%
Fiber 4g16%
Sugar 8g9%
Protein 15g30%
Vitamin A 271IU5%
Vitamin C 6mg7%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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5 Comments

  • Reply
    Dannii
    18/06/2020 at 7:20 PM

    5 stars
    Noodles are total comfort food and these look epic. Can’t wait to try them.

  • Reply
    Beth
    18/06/2020 at 8:03 PM

    5 stars
    This looks so delicious! I can’t wait to try this!

  • Reply
    veenaazmanov
    18/06/2020 at 8:13 PM

    5 stars
    Simple and yet such a flavorful meal.My kids to love it for sure. Cucumber sounds healthy too.

  • Reply
    Bintu | Recipes From A Pantry
    18/06/2020 at 8:48 PM

    These sound like such a refreshing and flavourful lunch option for the summer!

  • Reply
    Jeannette
    18/06/2020 at 9:26 PM

    5 stars
    What a simple and refreshing meal! The peanut butter is such a treat to this and everything with sriracha is 10x more delicious!

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