Cold Peanut Noodle Salad

I used to make this salad and package it in containers for a quick grab-and-go item when I ran the food service at a community centre. It was always one of the most popular items and years later, when I no longer ran that operation, customers still asked for it in my other locations.

I love making this during the summer (though it’s good all year-round). It’s great as a side dish but I’m happy to have a bowl for lunch. I load it up with vegetables and have it as-is, but you could also add some tofu or chicken for a heartier meal.

I like to use smooth peanut butter, but you can use chunky if you prefer — if you use natural peanut butter with no added sugar, you may want to add some extra brown sugar. Taste it with the 2 Tbsp. called for in the recipe and add more if necessary. If you like spicier foods, add more hot sauce!

For the vegetables, I always use cucumber, green onions, sugar snap peas, carrots, and bell pepper. Sometimes I’ll add bean sprouts or thinly sliced Napa cabbage. Add any vegetables that sound good to you!

This will keep in the fridge for a couple of days, well-covered. Just make sure you mix it well before serving.

Cold Peanut Noodle Salad

A great cold pasta salad that works well as a side or as a light lunch. Creamy peanut butter, salty soy, toasty sesame, tangy lime and a little heat from the hot sauce and ginger - a delicious sauce that coats pasta and lots of fresh, crispy vegetables.


  • 1 cup smooth peanut butter
  • 1/4 cup toasted sesame oil
  • 1/4 cup soy sauce
  • 1 tsp. hot sauce
  • 1/4 cup fresh lime juice
  • 2 Tbsp. brown sugar
  • 1 Tbsp. finely grated/minced ginger
  • 1 cup boiling water (I use water from my kettle)
  • 12 oz. / 340 grams spaghetti (or other long noodle)
  • 3 green onions, trimmed and thinly sliced
  • 1/2 bell pepper, cored, seeded and thinly sliced
  • 1/2 long, English cucumber, seeded and cut into matchsticks
  • 1 large carrot, peeled, trimmed and cut into matchsticks
  • 1 cup sugar snap peas, trimmed and sliced on the bias
  • 1/4 cup toasted peanuts, chopped


  1. Combine the peanut butter, sesame oil, soy sauce, hot sauce, lime juice, brown sugar, ginger, and hot water in a large mixing bowl. Whisk together until everything is well combined. It may seem like a lot of liquid, but that’s okay. The noodles will absorb a lot of moisture as it chills.
  2. Cook the pasta according to the instructions on the package and drain well. Add the noodles to the sauce and mix together.
  3. Add the vegetables to the bowl and mix well. Cover and refrigerate until chilled.
  4. Before serving, use tongs to mix again.
  5. Top with chopped, toasted peanuts.



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