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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.
Course Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 393kcal


  • 250 g Noodles
  • 1 tablespoon Sesame Oil
  • 3 tablespoon Peanut Butter
  • 3 tablespoon Rice Vinegar
  • 4 tablespoon Soy Sauce
  • 2 teaspoon Sesame Seeds
  • 1 tablespoon Honey or maple syrup if vegan
  • 2 tablespoon Ginger grated
  • 2 cloves Garlic crushed
  • 1 teaspoon Chilli Flakes plus more to taste
  • 1 tablespoon Sriracha
  • 1 Cucumber ½ grated ½ sliced
  • 1 Spring Onion chopped


  • 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 information is an estimate and will vary depending on the ingredients used.


Calories: 393kcal | Carbohydrates: 56g | Protein: 15g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 1171mg | Potassium: 395mg | Fiber: 4g | Sugar: 8g | Vitamin A: 271IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 2mg