Cold Peanut Sesame Noodles

Cold Peanut Sesame Noodles

It’s very rare that I post things here on the blog that Andy won’t eat. The last thing I need is a fridge full of delicious things that I can’t at least share with him.

So- you likely will never see too many recipes with nuts in them in these parts. He’s one of those people that feels like nuts ruin all baked goods, and while I love a pecan pie or an occasional walnut-filled chocolate chip cookie- I generally keep nuts out of what’s on the blog.

Now, peanut butter is a different story…Andy loves it- but only in sweet things. I, however, can’t get enough of the spicy, peanut, sesame combo.

I love pad thai, peanut based curries and….you guessed it- cold peanut noodles. In fact- I love them so much that I didn’t mind making a whole batch all for myself.

Cold Peanut Sesame Noodles

This dish would be perfect for summer picnics or cookouts, since it is served cold and doesn’t have any mayo or other perishable ingredients as a base. For those hot nights when you don’t feel like cooking or eating something hot- this is perfect.

I used my absolute favorite- soba noodles, but rice noodles or even regular spaghetti would work.

The sauce is super creamy, spicy and full of flavor. The addition of cucumber and peppers add some much needed crunch and the end result is something truly delicious. Your new favorite summer lunch is served!

Cold Peanut Sesame Noodles

Cold Peanut Sesame Noodles

Yield: 4 -6 servings


  • 1 lb soba, rice or other thin noodles- cooked, and cooled
  • 1/2 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons Sriracha or 1 tablespoon Szechwan chili paste*
  • 3 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon grated peeled ginger
  • 1 small cucumber
  • 1 red bell pepper
  • 1 green onion
  • sesame seeds for garnish, (optional)


  1. Dice the cucumber and bell pepper. Thinly slice the green onion, separating the white and green parts. Set aside.
  2. In a large bowl whisk together the peanut butter, soy sauce, Sriracha, vinegar, and sesame oil.
  3. Add the noodles and toss to combine. Stir in the cucumber, red pepper and the white parts of the onion. Toss thoroughly until the noodles are evenly coated. Garnish with the green parts of the onion and sesame seeds.
  4. Chill before serving. Noodles will last up to a week in the fridge.


*I have a jar of Szechuan chili paste that I love in this. I found it in my grocery store's Asian food section. It's a great alternative to Sriracha and lends the perfect amount of spice!

Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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Cold Peanut Sesame Noodles- The Baker Chick


  1. I’m not a fun of nuts either and here in Italy peanut butter is still quite unknown actually, but this recipe looks delicious and refreshing and summery! I think it’s worth at least a try, right?!

    xo, Elisa

  2. This looks delicious!

    I’m in the mindset of nuts ruining things like cookies and brownies, but pecan pie is my favorite, so Andy needs to get on board (because I said so, obvi). :)

  3. I was distracted by my little ones and forgot to let the noodles cool before I mixed everything. They are so dry now. What could I do to fix them? (I’m a sad, tired, pregnant SAHM who is super hungry.) Thanks so much

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