Skip to Content

Cold Spicy Peanut Sesame Noodles

As an Amazon Associate I earn from qualifying purchases

Jump to Recipe | Save Recipe
These cold spicy peanut sesame noodles are nostalgic because it reminds me of childhood and my mother's intricate school lunches. Spicy peanut sesame noodles are served cold so they're incredibly refreshing on a warm day!

A little back story on my cold spicy peanut sesame noodles recipe

When my brother and I were in grade school, I remember my mom always made us the coolest lunches.

By coolest, I mean, it was always unique and diversified.

We didn’t have peanut butter and jelly, my mom would go out of the way to make sure our lunches were interesting so we wouldn’t get tired of them.

Some days, we’d get sushi for lunch or fried rice or even a fried egg sandwich.

These cold spicy peanut sesame noodles are nostalgic because it reminds me of childhood and my mother's intricate school lunches. Spicy peanut sesame noodles are served cold so they're incredibly refreshing on a warm day!

My mom was seriously multi-talented in the kitchen when it came to lunches.

One of my favorite dishes my mom made for us were cold peanut noodles.

There was something about the ice cold noodles and the creamy peanut butter mixture that made the noodles addicting.

This cold spicy peanut sesame noodle recipe is a similar take to the classic peanut noodles that she’d make for us.

These cold spicy peanut sesame noodles are nostalgic because it reminds me of childhood and my mother's intricate school lunches. Spicy peanut sesame noodles are served cold so they're incredibly refreshing on a warm day!

This version is a lot spicier but it’s just as delicious. Jason and I would keep sneaking into the fridge to eat a few noodles. They didn’t last us long at all.

It’s SO easy to make and it’s perfect for school lunches because you don’t have to worry about the refrigeration part of the lunch. It’s best to eat it cold/room temperature! :)

The sauce for these cold spicy peanut sesame noodles is irresistible and totally makes the dish what it is!

Let’s get started on common questions that may arise with these cold spicy peanut sesame noodles!

Can I use another nut butter?

Sure! Cashew butter would be wonderfully delicious.

These cold spicy peanut sesame noodles are nostalgic because it reminds me of childhood and my mother's intricate school lunches. Spicy peanut sesame noodles are served cold so they're incredibly refreshing on a warm day!

Can this be eaten warm?

You can eat it warm but the beauty of this dish is when it’s eaten cold/chilled!

What kind of peanut butter do I use?

I would definitely use smooth but as far as natural or regular, I used regular (like JIF), but natural works just as well.

I think your sauce might be slightly more liquidy if you use natural though.

How do I make this less spicy?

Use less of the spicy garlic sauce.

What if I don’t have a blender?

You can use a food processor!

These cold spicy peanut sesame noodles are nostalgic because it reminds me of childhood and my mother's intricate school lunches. Spicy peanut sesame noodles are served cold so they're incredibly refreshing on a warm day!

Can I use another type of pasta shape?

Mmm, spaghetti or medium rice noodles would be best in this dish.

How long can this stay out of the fridge?

At least 6-8 hours for sure.

**If your child or children around them have peanut allergies, please be conscious of this as this is dish contains peanuts! Also, if you or your child don’t like spicy foods, you can tone down the spice level by reducing the chili garlic sauce, or simply omit it altogether. The sauce will still taste great!

Other noodle recipes that are quick and easy:

Cold Spicy Peanut Sesame Noodles

These cold spicy peanut sesame noodles are reminiscent of my childhood and my mother's intricate school lunches. Spicy peanut sesame noodles are served cold so they're incredibly refreshing on a warm day!
4.88 from 32 votes
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Servings: 6
Author: Julie Chiou
Save Rate Print

Ingredients 

  • ¾ cup to 1 pound dried spaghetti noodles,, or Asian rice noodles
  • cup water
  • cup smooth peanut butter
  • ¼ cup low sodium soy sauce
  • ¼ cup seasoned rice vinegar
  • 3 tablespoon dark brown sugar,, packed
  • ¼ cup roasted peanut oil
  • 2 tablespoon toasted sesame seeds,, plus more for topping
  • 3 teaspoon chili garlic sauce
  • 1 teaspoon sesame oil
  • 1: 1- inch piece of ginger,, peeled
  • 1 clove small of garlic
  • Fresh scallions,, chopped, for topping

Instructions

  • In a large stockpot, bring water to boil then add spaghetti noodles and cook according to box. Drain well when done.
  • In a jar of a blender, combine water, peanut butter, soy sauce, rice vinegar, brown sugar, peanut oil, sesame seeds, chili garlic sauce, sesame oil, ginger, and garlic. Process until smooth.
  • After pasta is done cooking and drained, add to a large glass bowl. Pour the peanut sesame sauce over the noodles and toss to coat. The mixture/sauce will be very runny and it will look like you made way too much. Trust me, once you pop it in the fridge, the sauce sets up and it’s perfect :)
  • Cover and refrigerate for at least one hour – the longer, the better. I had mine in there for at least three. I love when it’s super cold and the sauce is nice and thick.
  • Toss noodles again prior to serving. Top with fresh scallions and sesame seeds.

NUTRITION FACTS

Serving: 1 serving | Calories: 505 kcal | Carbohydrates: 72 g | Protein: 12 g | Fat: 19 g | Fiber: 4 g | Sugar: 13 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Main Course
Cuisine: Asian
Keyword: childhood recipes
Recipe Rating




Brenda Brydges

Tuesday 19th of October 2021

Love luv luv this recipe. I used whole grain Rice Ramen noodles from Costco, used 5 packs for this recipe. Initially I was confused about the 2/3 cup of water. Wasn't sure if it was meant to boil the noodles or if it was meant to go into the sauce. Decided to try it in the sauce thankfully and it worked out soooo well. This is a perfect snack or lunch or late night or middle of the night all round yummy in your tummy. Truly appreciate your sharing this one Julie!!

Aera

Monday 23rd of August 2021

How long do these noodles last in the refrigerator?

Julie Chiou

Saturday 28th of August 2021

i would say maximum 3 days

Nellie

Thursday 19th of August 2021

I doubled the recipe and used Thai rice noodles. It was entirely devoured by my guests. Everyone loved it. I'll definitely make it again and add cooked chicken, with cucumber salad on the side.

David

Wednesday 21st of July 2021

I love this recipe, always cook it when it gets hot!

Lisa Breton

Thursday 8th of July 2021

would the cold sesame noodles go well with the pan fried sesame garlic tofu? A hot/cold mix? My vegan friend is coming over for lunch and i am freaking out!!! What can i make her that is easy for me to make? Is this a good combo or do you have a better one meal type of thing i can try to make this a hit of a visit? thanks

Christopher Taylor

Saturday 10th of July 2021

@Lisa Breton, Probably too late, but I usually do noodles with a nuac cham sauce. It's light and features the tofu well.

Julie Chiou

Thursday 8th of July 2021

i wouldn't pair the tofu with these noodles. the flavors would be too much (peanut butter + soy sauce and garlic tofu)...i would just do these noodles as the main dish or the pan fried sesame garlic tofu and serve it with white rice.