Variation
Add 200g of shredded rotisserie chicken for extra protein.
Dinner · Lunch · Noodles · Asian-Fusion
Cold Peanut Noodles With Crunchy Snap Peas
Cool down with these vibrant cold peanut noodles, tossed in a silky ginger-lime sauce and finished with plenty of crunchy snap peas and fresh herbs.
Prep
10 min
Cook
5 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Sauce Assembly
- 1
Whisk Base
In a medium bowl, combine peanut butter, soy sauce, vinegar, lime juice, sesame oil, sweetener, ginger, and garlic.
Tip: If your peanut butter is stiff, microwave it for 15 seconds to loosen it before whisking.
- 2
Emulsify
Gradually add warm water one tablespoon at a time until the sauce reaches a pourable, heavy cream consistency.
How to Make Cold Peanut Noodles With Crunchy Snap Peas
Total time: 15 min · Yields 4 servings
- 1
Cook the Noodles
Bring a large pot of salted water to a boil. Cook noodles according to package instructions until just al dente. Do not overcook as they will soften further in the sauce.
- 2
The Cold Shock
Drain the noodles and immediately plunge them into an ice bath or rinse under very cold running water for 60 seconds. Shake off all excess water thoroughly.
- 3
Incorporate Sauce
Transfer the chilled noodles to a large mixing bowl. Pour the peanut sauce over the noodles and toss with tongs until every strand is evenly coated.
- 4
Add Freshness
Fold in the sliced snap peas, julienned cucumber, and half of the spring onions. Toss gently to distribute the vegetables without breaking them.
- 5
Final Chill
For the best flavor, let the noodles sit in the refrigerator for at least 15 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld.
Chef's Tips
- Rinse your noodles until they feel cold to the touch to prevent them from becoming gummy.
- Slice the snap peas on a sharp diagonal to create more surface area for the sauce to cling to.
- If the dish looks dry after refrigerating, stir in a teaspoon of water or lime juice to loosen the sauce.
What to Serve with Cold Peanut Noodles With Crunchy Snap Peas
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve in chilled bowls to keep the noodles crisp.
- Top with a jammy 6-minute boiled egg.
- Display on a large platter for a family-style summer lunch.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Swap wheat noodles for rice noodles to make the dish gluten-free.
Variation
Add a teaspoon of chili crisp or sriracha for a spicy kick.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3 days. This dish is not suitable for freezing.
Further reading
Frequently asked questions
Can I make cold peanut noodles ahead of time?
Yes, these are excellent for meal prep. The flavor actually improves after a few hours in the fridge. Just be sure to give them a good toss before serving.
What are the best noodles for cold peanut noodles?
Thin wheat noodles, lo mein, or even standard spaghetti work best. They provide a sturdy chew that stands up well to the thick peanut sauce.
Help, my peanut sauce is too thick!
This is common as peanut butter brands vary. Simply whisk in warm water, one teaspoon at a time, until it reaches your desired consistency.
How do I keep the noodles from sticking together?
The key is to rinse them thoroughly in cold water to wash away excess starch and then toss them with the sauce or a little sesame oil immediately.
Can I use crunchy peanut butter instead?
Absolutely. It adds a nice extra texture to the dish, though you may still want to add crushed peanuts on top for garnish.
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