Packed with tangy flavors and a deliciously creamy peanut sauce, this cold peanut noodle salad is so easy to make! This recipe is perfect as a side salad or main dish, and it's vegan and gluten-free optional.
This creamy, flavorful cold peanut noodle salad is filled with bright and tangy flavors and the most delicious creamy peanut sauce. Unlike my go-to peanut stir fry sauce and spicy peanut noodles, this sauce leans heavily on tangy flavors from lime juice and rice vinegar.
Add crispy, crunchy veggies tossed with a few other simple ingredients for a healthy, well-rounded salad that's just as nutritious as it is flavorful.
Looking for a nut-free cold noodle salad? You might like my cold ramen noodle salad instead!
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Why this recipe works
- Simple ingredients: The peanut sauce is made with pantry staples and the cold noodle salad features fresh vegetables and simple protein from frozen edamame.
- Flavors: The peanut sauce is a little tangy and is not too strongly peanut-flavored, as far as peanut sauces go.
- Quick & easy to make in just 30 minutes. Very little prep is required for this recipe. Makes great leftovers!
- Versatile: This recipe is vegetarian as-is, but can easily be made vegan by using agave syrup in place of honey in the peanut sauce. It's also easy to make gluten-free by using GF noodles like rice noodles.
Ingredients and substitutions
- Udon noodles: These wheat noodles can be swapped out for rice or glass noodles to make this dish gluten-free. Even classic spaghetti will work if that's what you have on hand.
- Edamame: Find this plant-based protein in the freezer aisle labeled "shelled edamame" or "mukimame".
- Peanuts: Because the peanut sauce is already pretty salty from the soy sauce, I choose unsalted roasted peanuts.
- Shredded carrots: You can also slice or grate your whole carrots instead of buying shredded.
- Thai basil: This lightly licorice-flavored basil adds a sweet finish to the salad. Regular basil works if unable to find Thai basil.
- Peanut butter: Choose creamy peanut butter. I use "natural" peanut butter, which means that the only ingredients are peanuts and salt. This yields a much creamier sauce, but it's okay if you use another kind of peanut butter.
- Soy sauce: For a gluten-free option, use tamari. I use less-sodium soy sauce for a lower-sodium result.
- Toasted sesame oil: This adds a rich, toasty flavor. I also use sesame oil in stir fries and baked peanut tofu.
- Honey: You can use agave instead to keep this recipe vegan.
Step by step instructions
Step 1: Cook noodles according to package instructions. When the noodles are finished cooking, drain noodles in a colander and rinse under cold gentling running water until cool (see below for more tips on how to chill noodles).
Drizzle with a bit of sesame or olive oil to prevent noodles from sticking together.
Step 2: While the noodles are cooking, prepare the sauce. In a small bowl or liquid measuring cup, whisk together all sauce ingredients until the peanut sauce is smooth.
The goal is a smooth, pourable sauce with a salad dressing-like consistency. Add water or vegetable broth to thin as needed.
Step 3: Toss the chilled noodles with the peanut sauce using a spatula or silicon salad tongs.
Step 4: Add the remaining ingredients into the noodles. Stir to combine and enjoy! For a higher protein meal, try serving with sesame tofu or baked tofu.
Pro tip: I've been making this salad for a few years but only recently started topping it with spicy chili crisp. This is a Chinese chili oil infused with peppers that adds spice and a bit of crunch.
How to chill noodles
There are two ways to chill noodles for a cold peanut noodle salad. One way is quick and the other one takes time.
- Under running water: After draining water off of the cooked noodles, cool them under cool running water, stirring the noodles to distribute the water evenly. This method works best with gently running water, otherwise the noodles may be damaged.
- In the fridge: After draining water off the noodles, toss them with 1-2 teaspoons of toasted sesame oil. Let cool to room temp before transferring to the fridge to chill for at least an hour.
The first option might make some die-hard pasta traditionalists scream and run away, but it's honestly the most convenient option and I don't think it alters the outcome of the salad.
Storage tips
To make the noodle salad in advance: Make the salad just like you would if you were eating it right away. Cover and refrigerate. For best quality, serve within 24 hours.
Note that depending on the type of peanut butter used, the sauce will thicken up and may not be as visually appealing after refrigerating. I find that no-stir peanut butter works best if making the salad in advance for a group.
To make the sauce in advance: The peanut sauce can be made 48 hours in advance. Store in the fridge. It will thicken up as it sits.
Leftovers: Best within 3-4 days. Keep refrigerated in a closed container.
More easy dinner ideas
If you're looking for more quick dinner ideas, you might like this 15 minute vegan fried rice or this almond butter stir fry.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
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Cold Peanut Noodle Salad
Ingredients
- 8 ounces dry udon noodles see note #1
- ½ cup creamy peanut butter see note #2
- 3 tablespoons reduced sodium soy sauce or tamari
- 3 tablespoons rice wine vinegar
- 2 tablespoons lime juice from 1 lime
- 1 tablespoon honey or agave
- 1 tablespoon toasted sesame oil
- vegetable broth or water as needed to thin sauce
- 1 cup edamame thawed
- 1 cup matchstick carrots
- ¼ cup unsalted roasted peanuts
- 1 shallot diced finely
- 1 bunch green onions sliced thinly
- ¼ cup thinly sliced Thai basil
- spicy chili crisp for topping; optional
Instructions
- Cook noodles according to package instructions. When the noodles are finished cooking, drain noodles in a colander and rinse under gently running cold water until cool.
- While the noodles are cooking, prepare the sauce. In a small bowl whisk together the creamy peanut butter, soy sauce, rice wine vinegar, lime juice, honey, and sesame oil until smooth. It should have a pourable, dressing-like consistency. If needed, add 1 tablespoon water at a time to thin.
- In a large bowl, toss the chilled noodles with the peanut sauce using a spatula or silicon salad tongs.
- Add the thawed edamame, carrots, toasted peanuts, shallot, green onions, and basil to the salad. Toss to combine. Garnish with dollops of spicy chili crisp (optional; adds heat and crunch). Enjoy!
Video
Notes
- Cooling method: Rinsing the noodles with cool water is the easiest option, but you can also toss the noodles with oil and chill them in the fridge for 1-2 hours.
- Udon noodles: These wheat noodles can be swapped out for rice or glass noodles to make this dish gluten-free. Even classic spaghetti will work if that's what you have on hand.
- Peanut butter: Choose creamy peanut butter. Any kind of peanut butter works, though some are thicker than others. Just thin the sauce with water as needed.
- To make ahead: Make the salad as you would if you were serving it right away. Cover and refrigerate. For best quality, serve within 24 hours. The peanut sauce can be made up to 48 hours in advance, but it will thicken up in the fridge.
- Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days.
- To serve warm: Don't rinse the noodles after cooking them. Instead, transfer all ingredients back into the pot with the noodles. Heat over medium heat until hot, stirring frequently to prevent burning.
Ilse says
Very tasty peanut sauce!
Cassidy Reeser says
Thanks for the review!