Description

Cold Sesame Peanut Noodle Salad is a refreshing, flavor-packed dish made with chilled noodles, crisp vegetables, edamame, and a rich, creamy sesame peanut dressing. Finished with crunchy peanuts, sesame seeds, and fresh herbs, it’s perfect for meal prep, picnics, or light summer lunches.

Ingredients

Scale

8 oz Chinese wheat noodles, fresh ramen, lo mein, or spaghetti
1 cup shredded purple cabbage
1 cup matchstick carrots
1 cup English cucumber, cut into thin julienne strips
1/2 cup shelled edamame, thawed
3 green onions, thinly sliced
1/2 cup smooth creamy peanut butter
2 tbsp toasted sesame oil
3 tbsp low-sodium soy sauce or tamari
2 tbsp rice vinegar
1 tbsp honey or maple syrup
1 tbsp fresh ginger, grated
2 cloves garlic, finely minced
1 tbsp sriracha or chili crisp (optional)
3–4 tbsp warm water
1/4 cup roasted peanuts, chopped
2 tbsp toasted white and black sesame seeds
Fresh cilantro leaves
Fresh lime wedges

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Instructions

Bring a large pot of salted water to a boil and cook the noodles until al dente according to the package instructions. Drain immediately and rinse under ice-cold water to stop the cooking process and remove excess starch. Drain well.
In a medium bowl, whisk together the peanut butter, toasted sesame oil, soy sauce, rice vinegar, honey, grated ginger, garlic, sriracha if using, and warm water until the dressing is smooth and pourable.
Prepare the vegetables by shredding the cabbage, julienning the cucumber, slicing the green onions, and measuring the carrots and edamame.
Combine the chilled noodles, vegetables, and edamame in a large serving bowl. Pour the sesame peanut dressing over the salad and toss until evenly coated. Garnish with chopped peanuts, toasted sesame seeds, fresh cilantro, and serve with lime wedges.

Notes

Rinsing the noodles in cold water keeps them from sticking together and gives the salad its refreshing texture. The dressing can be made ahead and thinned with a splash of warm water before serving if needed.

Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Salad
Method: Boiled
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 445
Sugar: 8g
Sodium: 620mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 5g
Protein: 14g
Cholesterol: 0mg