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Creamy Cold Sesame Peanut Noodles Recipe

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A refreshing and creamy cold noodle salad featuring a light peanut sesame sauce, fresh cucumber, and edamame. Perfect for a quick, easy, and satisfying summer meal.

Ingredients

Scale
  • 8 ounces (225 grams) spaghetti or ramen noodles
  • 1 cup shelled edamame, cooked and cooled
  • 1 medium cucumber, julienned or thinly sliced
  • 2 green onions, thinly sliced
  • Sesame seeds, toasted (optional)
  • Fresh cilantro or chopped peanuts (optional)
  • 1/3 cup (80 ml) creamy peanut butter
  • 2 tablespoons soy sauce (low sodium if preferred)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1–2 teaspoons honey or maple syrup
  • 1 teaspoon freshly grated ginger (optional)
  • 1 garlic clove, minced
  • 2–3 tablespoons water (to thin sauce as needed)
  • Fresh lime juice from half a lime

Instructions

  1. Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8–10 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to cool. Set aside.
  2. Cook shelled edamame in boiling water for 3–4 minutes or until tender. Drain and rinse under cold water to cool. Set aside.
  3. Julienne or thinly slice the cucumber. Thinly slice the green onions on the diagonal.
  4. In a medium bowl, combine peanut butter, soy sauce, toasted sesame oil, rice vinegar, honey, grated ginger, and minced garlic. Whisk together. Gradually add 2–3 tablespoons water to thin the sauce to desired consistency. Stir in fresh lime juice. Adjust seasoning if needed.
  5. In a large bowl, toss the cooled noodles with the peanut sauce until evenly coated. Add cooked edamame, cucumber, and green onions. Toss gently to combine.
  6. Sprinkle toasted sesame seeds and chopped peanuts or fresh cilantro on top if desired.
  7. Serve immediately or chill in the refrigerator for 15–30 minutes to let flavors meld.

Notes

Warm peanut butter slightly if thick to help whisking. Rinse noodles under cold water to prevent sticking and keep them separated. Add water slowly to peanut sauce to achieve perfect consistency. Use tamari and maple syrup for gluten-free and vegan versions. Store leftovers in an airtight container in the fridge for up to 3 days; add water or soy sauce when reheating to loosen sauce.

Nutrition

Keywords: cold noodles, peanut noodles, sesame peanut sauce, edamame, cucumber, summer recipe, easy noodle salad, vegetarian, vegan option

Find it online: https://rowanrecipes.com/creamy-cold-sesame-peanut-noodles-recipe-5-easy-steps-for-fresh-cucumber-and-edamame/