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Cold Sesame Peanut Noodles with Crunchy Veggies

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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 20 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • Noodles:
  • 12 oz 340g spaghetti, lo mein, or soba noodles
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon salt for cooking water
  • Sesame Peanut Sauce:
  • ⅓ cup 85g creamy peanut butter
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh lime juice
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon sriracha or chili garlic sauce
  • 3 to 5 tablespoons warm water to thin
  • Crunchy Veggies:
  • 1 red bell pepper thinly sliced into matchsticks
  • 1 yellow bell pepper thinly sliced into matchsticks
  • 1 large carrot julienned or grated
  • 1 cup shredded purple cabbage
  • 1 English cucumber julienned or thinly sliced
  • 3 green onions thinly sliced
  • ½ cup edamame thawed (optional)
  • Garnish:
  • 2 tablespoons toasted sesame seeds
  • ¼ cup roasted peanuts roughly chopped
  • Fresh cilantro leaves
  • Lime wedges
  • Extra sriracha or chili oil

Instructions
 

  • Cook noodles in well-salted boiling water until just al dente. Drain and rinse thoroughly under cold water until completely cool. Toss immediately with 1 tablespoon sesame oil.
  • Whisk together peanut butter, soy sauce, sesame oil, rice vinegar, honey, lime juice, garlic, ginger, and sriracha. Add warm water one tablespoon at a time until smooth and pourable. Taste and adjust seasoning.
  • Slice all vegetables thinly — bell peppers and cucumber into matchsticks, carrot julienned, cabbage shredded. Slice green onions.
  • Pour three-quarters of the sauce over the noodles and toss to coat. Add all the vegetables and toss again until evenly combined.
  • Cover and refrigerate for at least 20 minutes.
  • Before serving, add reserved sauce and toss again. Divide into bowls and top with sesame seeds, chopped peanuts, and fresh cilantro. Serve with lime wedges and extra sriracha.

Notes

  • Salt the cooking water generously for well-flavored noodles
  • Rinse noodles until completely cold to stop cooking and prevent clumping
  • Toss with sesame oil immediately after draining to prevent sticking
  • Make the sauce first so flavors have time to meld
  • Always reserve a quarter of the sauce for refreshing leftovers
  • Taste and adjust the sauce before adding it to noodles
  • Cut all vegetables consistently thin for the best texture
  • Keeps in the fridge for up to 4 days — add reserved sauce before each serving
  • Add shredded chicken, crispy tofu, or a soft-boiled egg for extra protein
  • Use tamari and rice noodles for a fully gluten-free version