Cold Peanut Noodles

5 from 2 votes

Making Asian peanut noodles at home with this yummy peanut sauce means you can make lots for leftover noodles for lunch the next day or another weeknight dinner! This recipe is easy to double for leftovers.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: Asian, Chinese

Servings:

Calories: 232kcal

Ingredients

12 ounce spaghetti noodles
1/4 cup peanut butter smooth
1/4 cup soy sauce low sodium
1 teaspoon sesame oil
2 Tablespoons honey
1/2 teaspoon chili paste
1 Tablespoon rice vinegar
2 cloves garlic minced
1/4 teaspoon ginger dry ground
3 Tablespoons water*
green onions chopped (optional, for topping)
shredded carrots (optional, for topping)
whole peanuts unsalted (optional, for topping)

Instructions

Cook spaghetti noodles al dente according to package directions, about 8-10 minutes. Drain and set aside in a large bowl.
In a medium sauce pan over low heat, whisk together peanut butter, soy sauce, sesame oil, honey, chili paste, rice vinegar, garlic, ginger and water. Whisk until smooth and just heated through. (Add more chili paste if you like spicy noodles.)
Pour peanut sauce over noodles and toss until completely coated.
OPTIONAL: Portion noodles into individual serving bowls and then top with shredded carrots, chopped green onions, and whole peanuts to serve.
Place leftovers in airtight containers for up to 1 week.

Notes

*If the sauce seems too thick, whisk in a little more water.

You can easily double the peanut sauce recipe to have leftover sauce for the week.

Nutrition