This cold peanut noodles recipe couldn’t be simpler.
Cold Peanut Noodles are a fun and different way to serve pasta.
I buy the whole wheat spaghetti from Costco and use it to make these peanut noodles. They stand up well to being refrigerated for several days.
While I love this vegetarian version of the recipe, if you prefer something hardier, you can add cooked chicken or shrimp in this dish.
I like the simple combo of noodles and cucumbers, but if you have carrots at home, try adding some shredded carrots for variety.
The beauty of this recipe is it can be made at the beginning of the week, divided up into portable containers (like these) and stored in the fridge. It then makes the perfect grab and go lunch.
The easy to make sauce keeps the noodles from hardening in the fridge.
Toss some orange slices and sugar snap peas in your bento lunch box and you’ve got the perfect healthy lunch.
Simple Cold Peanut Noodles
- 4 small cucumbers
- 16 ounces whole wheat pasta
- 2 tablespoons sesame oil
- 1/2 cup peanut butter
- 2 tablespoons sugar
- 3 tablespoons low sodium soy sauce or tamari
- 1 tablespoon vinegar (white or rice)
- 1/2 cup water
- Bring a large pot of water to boil. Cook the pasta as directed on the package.
- While the pasta cooks, peel the cucumbers. Slice them in half longwise and use a spoon to scrape out any seeds. Chop finely and set aside.
- In a large bowl, whisk together oil, peanut butter, sugar, soy sauce, vinegar, and water. Add cucumbers.
- Once the pasta is cooked, drain and rinse with cold water. Add to the sauce and cucumbers. Refrigerate until ready to serve.
In case you like spicy, like me, you can add a little Sriracha sauce to your noodles. It adds just the kick I like!
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