Cold Sesame-Peanut Noodles with Cucumber and Scallions

Why You’ll Love This Recipe

• Silky, nutty sauce clings to bouncy noodles for a deeply satisfying bowl.
• Make-ahead friendly—great chilled from the fridge or at room temperature.
• Balanced heat, tang, and savory depth with chili crisp and rice vinegar.
• Crunchy peanuts and crisp cucumber add fresh contrast in every bite.

Grocery List

• Produce: Scallions, English cucumber (or Persian cucumbers), garlic, optional lime
• Dairy: None
• Pantry: Wheat noodles, peanut butter, tahini, soy sauce, rice vinegar, toasted sesame oil, honey or sugar, chili crisp or chili-garlic sauce, roasted salted peanuts, sesame seeds (optional), kosher salt

Full Ingredients

Noodles & Toppings

• 12 oz (340 g) wheat noodles (lo mein, ramen, or spaghetti)
• 4 scallions, thinly sliced on a bias
• 1 medium English cucumber (about 10 oz / 280 g), cut into 2-inch matchsticks
• 1/2 cup (70 g) roasted salted peanuts, roughly chopped
• 1 tsp toasted sesame seeds (optional)
• 1 lime, cut into wedges (optional)

Creamy Sesame–Peanut Dressing

• 3 tbsp (48 g) smooth peanut butter
• 2 tbsp (30 g) tahini (sesame paste)
• 3 tbsp (45 ml) soy sauce (low-sodium recommended)
• 2 tbsp (30 ml) unseasoned rice vinegar
• 1 tbsp (15 ml) toasted sesame oil
• 1 tbsp (15 ml) honey or 2 tsp (8 g) sugar
• 2 tsp (10 ml) chili crisp or chili-garlic sauce, plus more to taste
• 1 small garlic clove, finely grated or mashed to a paste
• 1 tsp finely grated fresh ginger (optional but lovely)
• 3–5 tbsp (45–75 ml) warm water, to thin to a creamy, pourable consistency

For Cooking the Noodles

• 4 qt (3.8 L) water
• 1 tbsp kosher salt

Step-by-Step Instructions

Step 1: Prep crisp veggies and crunchy toppings

Thinly slice the scallions on a bias, separating some darker greens for garnish. Cut the cucumber into 2-inch matchsticks (julienne) so they fold easily into the noodles without breaking. Roughly chop the roasted peanuts. Set all aside.

Step 2: Whisk the creamy sesame–peanut dressing

In a medium bowl, whisk together peanut butter, tahini, soy sauce, rice vinegar, toasted sesame oil, honey, chili crisp, garlic, and ginger (if using). Whisk in 3 tablespoons warm water until smooth and glossy; the heat helps the nut pastes loosen. If the dressing is still thick, whisk in up to 2 more tablespoons water to reach a creamy, pourable texture that will coat noodles. Taste and adjust: add more chili crisp for heat, vinegar for brightness, or honey for balance.

Step 3: Cook the noodles just until tender

Bring 4 quarts water to a rolling boil in a large pot and add 1 tablespoon kosher salt. Add the noodles, stir to prevent sticking, and cook until just tender per package directions (typically 4–5 minutes for lo mein/ramen or 8–10 minutes for spaghetti). Reserve 1/4 cup starchy cooking water, then drain.

Step 4: Rinse, chill, and dry the noodles

Rinse the drained noodles under cold running water until completely cool. Shake off excess water, then toss with 1 teaspoon toasted sesame oil (from your pantry, not in the dressing list) to prevent clumping. For extra-chilled noodles, plunge briefly into an ice bath for 1–2 minutes, then drain very well. Spread on a tray for 2 minutes to dry so the sauce clings.

Step 5: Toss noodles with sauce to a glossy coat

Transfer noodles to a large bowl. Pour in the sesame–peanut dressing and toss with tongs until every strand is coated, loosening with a splash or two of the reserved cooking water as needed to achieve a satiny sheen that’s not gloppy.

Step 6: Fold in vegetables and finish

Fold in half of the scallions, half of the cucumber matchsticks, and half of the chopped peanuts. Portion into bowls. Top with the remaining scallions, cucumbers, and peanuts. Sprinkle with sesame seeds if using and add a final drizzle of chili crisp. Serve with lime wedges for squeezing over just before eating.

Pro Tips

• Rinsing is recommended for cold noodle dishes—it stops cooking and removes excess starch so the sauce stays silky, not gummy.
• Warm water is key for emulsifying the dressing quickly; add it gradually until the sauce flows like heavy cream.
• Reserve noodle water even for cold dishes; a spoonful helps the sauce cling and shine.
• Cut cucumbers into thin matchsticks so they bend into the noodles instead of falling to the bottom.
• For mild heat, start with 1 teaspoon chili crisp; for medium, use 2 teaspoons; for spicy, go to 1 tablespoon.

Variations

• Protein boost: Add 2 cups shredded rotisserie chicken, chilled poached shrimp, or pan-seared tofu cubes.
• Veggie-forward: Fold in 1 cup shredded carrots, blanched snow peas, or steamed edamame.
• Gluten-free: Use rice noodles and tamari in place of wheat noodles and soy sauce.

Storage & Make-Ahead

Whisk the dressing up to 1 week ahead; refrigerate in a jar and thin with a splash of water before using. Cook and chill noodles up to 24 hours ahead; toss with a teaspoon of sesame oil to prevent sticking. Store assembled noodles (without cucumber and peanuts) for up to 2 days; add fresh cucumber and peanuts just before serving for best crunch. If noodles firm up in the fridge, loosen with a tablespoon or two of water or soy sauce and toss well.

Nutrition (per serving)

Approximate values: 570 calories; 24 g fat; 80 g carbohydrates; 20 g protein; 6 g fiber; 10 g sugars; 780 mg sodium. Values will vary based on noodle brand and toppings.