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These cold spicy peanut sesame noodles were made for the warmer months. A creamy, spicy-sweet peanut sesame sauce gets blended, tossed with noodles, and left to chill and soak up flavor in the fridge. They taste even better the longer they sit, which is perfect for meal prep!
Inspired By My Mom’s Cold Peanut Noodles
When my brother and I were in grade school, my mom made us the coolest school lunches. And by “coolest,” I mean we never got the standard peanut butter and jelly. Some days it was sushi, some days fried rice, and some days a fried egg sandwich tucked into foil. My mom was endlessly resourceful in the kitchen, especially when it came to packing something we’d be excited to open at the lunch table.
One of my all-time favorites was her cold peanut noodles. Something about the ice-cold noodles coated in a creamy, savory peanut sauce made them completely addicting. This cold spicy peanut sesame noodle recipe is my own spin on that classic, with a little more heat and a lot more sesame flavor. It’s become one of my go-to noodle recipes for busy weeks (alongside my favorite cold sesame noodles). And because it tastes better cold or at room temperature, it’s an easy meal-prep lunch to eat all week long.
Best Peanut Butter for Sesame Peanut Noodles
I use regular, smooth peanut butter (like Jif). A natural peanut butter works, too, but the sauce may turn out a bit runnier since natural peanut butter tends to separate. Keep an eye on the saltiness of the peanut butter, and adjust the soy sauce down if needed to keep it from getting too salty.
Love peanutty flavors? Check out my soba noodle salad with creamy peanut dressing, too!
How to Make Cold Spicy Peanut Sesame Noodles
Boil the noodles according to the package directions, then drain well. While the water comes to a boil, add the water, peanut butter, soy sauce, rice vinegar, brown sugar, peanut oil, sesame seeds, chili garlic sauce, sesame oil, ginger, and garlic to a blender or food processor and process until smooth. It should look pretty thin.
Pour the peanut sesame sauce over the warm, drained noodles and toss until coated. Cover and refrigerate for at least one hour (though I recommend closer to three). Give everything a toss before serving topped with scallions and sesame seeds.
Swaps and Substitutions
If you’re missing any of the key ingredients, don’t panic! Use these swaps:
- Nut Butter: Smooth peanut butter is the classic choice here, but cashew butter or even tahini/sesame paste makes a great substitute.
- Noodles: I use dried spaghetti most often since it’s easy to find. But medium-width Asian ramen noodles or even soba work great for a more traditional take.
- Peanut Oil: If you don’t have roasted peanut oil, a natural oil like vegetable, canola, or avocado will work in a pinch.
- Chili Garlic Sauce: Cut back for a milder sauce, or add a bit more if you like your noodles extra spicy. If you love spice, check out my spicy chili garlic noodles, too.
Can I Eat these Noodles Warm?
You can, but these noodles were designed to be eaten cold or at room temperature. Chilling helps the peanut sesame sauce thicken and turn creamy. If you eat the noodles right away or warm them back up, the sauce will turn a bit runnier.
Serving Suggestions
These cold noodles with peanut sauce are hearty enough on their own, but they’re also a great base for building a bigger meal:
- Top with shredded rotisserie chicken or sesame garlic tofu to turn this into a full dinner.
- Add crunch with shredded carrots, sliced cucumber, or edamame.
- Serve it alongside air fryer honey sesame salmon or spicy peanut chicken for a heftier spread.
Storage Instructions
Store leftover cold sesame noodles in an airtight container in the refrigerator for up to 4 days. The sauce will continue to thicken as it sits, so if it looks a little too thick after a day or two, loosen it up with a splash of water before serving.
**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!
Cold Spicy Peanut Sesame Noodles
Equipment
Ingredients
- ¾ pound (340 g) dried spaghetti noodles, or Asian rice noodles
- ⅔ cup (158 ml) water
- ⅓ cup (86 g) smooth peanut butter
- ¼ cup (59 ml) low sodium soy sauce
- ¼ cup (59 ml) seasoned rice vinegar
- 3 tablespoon dark brown sugar, packed
- ¼ cup (59 ml) roasted peanut oil
- 2 tablespoon toasted sesame seeds, plus more for topping
- 3 teaspoon chili garlic sauce
- 1 teaspoon sesame oil
- 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.3/4 pound (340 g) dried spaghetti noodles
- 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.2/3 cup (158 ml) water, 1/3 cup (86 g) smooth peanut butter, 1/4 cup (59 ml) low sodium soy sauce, 1/4 cup (59 ml) seasoned rice vinegar, 3 tablespoon dark brown sugar, 1/4 cup (59 ml) roasted peanut oil, 2 tablespoon toasted sesame seeds, 3 teaspoon chili garlic sauce, 1 teaspoon sesame oil, 1 inch piece of ginger, 1 clove small of garlic
- 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.Fresh scallions
Outstanding!
Oh these were absolutely amazing! And you were right – better when left for several hours to completely chill. Thanks for sharing your mother’s recipe…
so glad you enjoyed these, Serena!
I’ve been looking for this cold noodle recipe for a long time. looks really good. I’ll let you know what I think, after I make it.
This is a good recipe, but I will say – this dish changes flavors from one hour to overnight. Meaning, if you make this and put it in the fridge for an hour, it will taste very vinegar-forward (I almost dumped the whole bowl!), but if you leave the flavors to meld overnight, it really does become just right. The coolness, the spicy kick, the vinegar balances out. I am keeping this recipe, thanks for sharing it!
I just recently had spicy cold noodles at a Chinese restaurant in Durham. Loved them but these sound more Thai inspired, which I love. What do you mean by “Spicy Garlic Sauce”? La Yu? Spicy Chili Crisp? Chili oil with garlic?
it’s the Huy Fong “chili garlic sauce”
Delish! The only thing I changed was, I used sesame oil instead of peanut oil, doubled the amount of fresh ginger, tripled the amount of garlic and only used half the amount of chili garlic sauce. I used Lo mein noodles. Fabulous recipe.
You did not make this recipe….
I made this dish leaving out the spicy garlic sauce (unfortunately I can’t have too much spice)but it was still delicious. Thanks for the recipe. I will make this again.
Fabulous, even with my changes. I put in 1/2 of the garlic chile sauce, and eliminated the oil and the sugar. To make it a bit sweet, I added a bit of mirin (sweet rice wine). I thought it was perfect!
Delicious and easy! We had half hot, right away and cold as leftovers. Added leftover chicken as well. We cut back a bit on the spice (chili garlic sauce) and it still had enough kick for our taste.
This is a great recipe! Thank you!!