This refreshing cold peanut noodle salad is perfect for a weeknight. Enjoy alone or top with grilled chicken or shrimp!
When I first saw the spiralizing trend, I was skeptical. A bowl full of zucchini, no matter how delicious, is not the same as a bowl of spaghetti. However, there’s no food law saying that recipes must contain only spiralized vegetables or only carb-y noodles, so I thought, “Why not combine them?”
The inspiration for this cold peanut noodle salad came smack in the middle of a heatwave. You know the type — the kind of weather where even the thought of eating something warm sends a sense of dread straight to your spine. Though this recipe isn’t 100% no-cook (you do need to boil some noodles) there isn’t really any time standing over a hot pan and the dish is eaten cold.
I love the look of the spiralized cucumber with the noodles, but if you don’t have a spiralizer or prefer a different shape – feel free to dice, slice, or use whatever shape you like! I love using my KitchenAid spiralizer attachment, but you can also use a budget-friendly crank spiralizer as well.
I tested this recipe with all types of noodles, and plain old spaghetti worked the best for me. It holds up to the dressing really well and, most importantly, it twirls nicely on a fork! If you have a brand of soba or rice noodle you like, swap them in!
If you have extra cucumbers after making this recipe and need more warm-weather recipe inspiration, try this Smashed Cucumber Salad or these Shrimp Lettuce Wraps.
Cold Peanut Noodle Salad
This refreshing cold peanut noodle salad is perfect for a weeknight. Enjoy alone or top with grilled chicken or shrimp!
What You'll Need
- 6 ounces spaghetti or other noodle
- 1 English cucumber spiralized or small diced
- ¼ cup roasted peanuts roughly chopped
- 2 scallions sliced
- ¼ cup cilantro finely chopped
- ½ teaspoon sea salt plus more to taste
Dressing:
- ¼ cup peanut butter
- 3 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- Pinch red pepper flakes optional
What to Do
- Sprinkle the prepared cucumber with ½ teaspoon of salt, then set aside for at least 10 minutes. This will help draw out any extra water. Drain well, then set aside.
- Prepare the noodles according to package directions. Drain, then rinse under cold water. Set aside.
- While you are waiting for the water to boil, prepare the dressing. Whist the peanut butter, rice vinegar, soy sauce, sesame oil, and red pepper flakes (if using) in a medium mixing bowl until smooth. If the dressing seems too thick, add water, 1 tablespoon at a time, until you have a pourable dressing.
- To the bowl with the dressing, add the drained noodles, salted cucumber, scallions, and cilantro. Toss to combine.
- Transfer the salad to a serving dish, then garnish with the roasted peanuts. Enjoy!