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Fresh Cold Sesame Peanut Noodle Salad

cold sesame peanut noodle salad - featured image
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A quick and easy cold noodle salad featuring a creamy peanut-sesame dressing, crisp cucumber, and edamame. Perfect for a refreshing summer lunch or light dinner.

Ingredients

Scale
  • 8 ounces (225 grams) spaghetti or thin Asian noodles, cooked al dente and chilled
  • 1/3 cup (about 80 grams) creamy peanut butter
  • 2 tablespoons (30 ml) toasted sesame oil
  • 1 medium cucumber, thinly sliced or julienned
  • 1 cup (150 grams) shelled and cooked edamame
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) rice vinegar
  • Optional garnish: chopped scallions or toasted sesame seeds

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of spaghetti or your favorite thin Asian noodles. Cook according to package directions until just al dente (usually 7-9 minutes). Stir occasionally to prevent sticking.
  2. While noodles cook, boil or steam 1 cup (150 g) of shelled edamame for 3-5 minutes until tender but still bright green. Drain and set aside.
  3. Drain noodles in a colander and rinse under cold water to stop cooking and cool them down. Give them a gentle toss to prevent clumping, then set aside.
  4. In a large mixing bowl, whisk together 1/3 cup (80 g) creamy peanut butter, 2 tablespoons (30 ml) toasted sesame oil, 2 tablespoons (30 ml) soy sauce, and 1 tablespoon (15 ml) rice vinegar. If the sauce feels too thick, add water a teaspoon at a time until you reach a smooth, pourable consistency.
  5. Add the cooled noodles, 1 medium thinly sliced cucumber, and cooked edamame to the bowl with the dressing. Toss gently but thoroughly to coat every strand and veggie piece.
  6. Taste and add more soy sauce or rice vinegar if needed. The salad should have a balanced salty, tangy, and nutty flavor.
  7. Let the salad rest in the fridge for at least 15 minutes to let the flavors meld and the noodles soak up the dressing.
  8. Garnish with chopped scallions and toasted sesame seeds if you like, then enjoy cold or at room temperature.

Notes

Do not overcook noodles; rinse under cold water immediately after draining to stop cooking and prevent clumping. Use toasted sesame oil for best flavor. Adjust soy sauce and rice vinegar to taste. Can substitute peanut butter with almond butter and soy sauce with tamari for gluten-free. Chill salad at least 15 minutes before serving. Store leftovers in airtight container up to 3 days; toss gently with water before serving again to refresh texture.

Nutrition

Keywords: cold noodle salad, peanut noodle salad, sesame peanut noodles, summer lunch, easy salad, quick recipe, vegetarian, gluten-free option

Find it online: https://lirafood.com/fresh-cold-sesame-peanut-noodle-salad-recipe-easy-5-ingredient-summer-lunch/