This cold peanut ramen noodle salad is my go-to when I need something fast, flavorful, and satisfying.
Packed with nutty, tangy, and savory flavors, it’s tossed with crisp cucumber, scallions, and herbs for the perfect chilled meal. Great for hot days or quick lunches!
Why You’ll Love This Recipe
Ready in under 30 minutes – So easy, no cooking skills required.
Bold and balanced – Creamy peanut butter, spicy Sambal Oelek, and zingy lime.
Delicious cold – A great make-ahead meal that gets even better in the fridge.
Versatile and adaptable – Add tofu, chicken, or extra veggies.
Vegan-friendly – Just use vegan noodles and no fish-based sauces.
What You’ll Need (Ingredient Highlights)
Natural creamy peanut butter – Smooth, nutty, and ideally unsalted.
Soy sauce – Salty, umami depth for the peanut dressing.
Lime juice – Adds citrusy zing and balances the richness.
Toasted sesame oil – Nutty and aromatic.
Sambal Oelek – Brings heat and garlic-forward spice.
Rice vinegar – A splash of acidity to brighten the mix.
Fresh ginger & garlic – Grated for warm, pungent flavor.
Ramen noodles – Dried and cooked just to al dente.
Cucumber & scallions – Crunchy and fresh.
Cilantro – Brings brightness and herbal notes.
Dry-roasted peanuts – Crushed for nutty crunch on top.
Pro Tips Before You Start
Rinse the noodles with cold water right after cooking to stop them from sticking.
Whisk the sauce until fully smooth before tossing with noodles.
Thin the sauce with a splash of water if it gets too thick after chilling.
Chop toppings finely for even bites and easier tossing.
Adjust spice to taste – start with less Sambal Oelek if you prefer mild.
How to Make Cold Peanut Ramen Noodles
Step 1: Boil the Noodles
Bring a large pot of salted water to a boil.
Cook ramen noodles until just al dente, stirring occasionally.
Drain, rinse under cold water, and set aside.
Step 2: Make the Peanut Sauce
In a large bowl, whisk together peanut butter, soy sauce, lime juice, sesame oil, sesame seeds, Sambal Oelek, rice vinegar, grated ginger, garlic, and optional red pepper flakes until smooth.
Step 3: Toss It All Together
Add cooled noodles to the bowl with the peanut sauce and toss until evenly coated.
Add sliced cucumber, scallions, and chopped cilantro.
Toss again until well mixed. Adjust seasoning as needed.
Step 4: Garnish and Serve
Serve at room temperature or chilled, topped with crushed peanuts, extra cilantro, and lime wedges.
Step 5: Store Leftovers
Refrigerate in an airtight container for up to 3 days.
The sauce will thicken—add a splash of water before serving to loosen it.
What to Serve It With
Chili crisp tofu – For extra protein and crunch.
Grilled chicken skewers – If you’re craving more substance.
Cold Thai cucumber salad – A refreshing side.
Iced green tea or Thai iced tea – To cool the heat.
Variations / Substitutions
Use soba noodles or rice noodles instead of ramen.
Swap Sambal Oelek for Sriracha or chili oil.
Add shredded carrots or bell peppers for more crunch.
Toss in edamame or tofu cubes for protein.
Make it nut-free by using sunflower seed butter.
Storage & Leftovers
Fridge – Store in a sealed container for 2–3 days.
Best cold – Serve straight from the fridge or let sit 10 mins.
Not freezer-friendly – The texture of noodles and sauce won’t hold.
Prep ahead – Sauce and noodles can be made separately and combined before serving.
FAQs
Can I make it ahead for meal prep?
Yes! It holds up well in the fridge and tastes even better chilled.
What if I don’t like cilantro?
Skip it or replace with mint or basil for a different twist.
Can I make it gluten-free?
Use gluten-free ramen or rice noodles, and tamari instead of soy sauce.
Is it spicy?
It has a kick! You can tone it down by using less Sambal Oelek.
Can I serve it warm instead?
Yes, but this dish is meant to be enjoyed chilled or room temp.
Do I have to use ramen noodles?
Nope! Soba, lo mein, or spaghetti work too.
How do I keep the noodles from sticking?
Rinse them under cold water and toss with a bit of sesame oil.
Final Thoughts
This cold peanut noodle salad is the easiest way to enjoy something creamy, spicy, and fresh without turning on the oven.
It’s the kind of meal I keep coming back to—versatile, vibrant, and totally slurp-worthy.
Cold Peanut Ramen Noodles
Ingredients
- 2 tablespoons natural creamy peanut butter preferably unsalted
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice plus wedges for serving
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 2 teaspoons Sambal Oelek chile garlic paste
- 1 teaspoon rice vinegar
- ½- inch piece fresh ginger peeled and grated
- 1 small garlic clove grated or finely minced
- 1 pinch red pepper flakes optional
- 8 –9 ounces dried ramen noodles
- ½ English cucumber sliced thin
- 3 scallions thinly sliced on a bias
- ¼ cup fresh cilantro leaves chopped (plus more for garnish)
- Dry-roasted unsalted peanuts finely crushed (for garnish)
Instructions
- Bring a pot of salted water to a boil.
- Cook ramen noodles until al dente.
- Drain, rinse under cold water, and drain again.
- In a large bowl, whisk together peanut butter, soy sauce, lime juice, sesame oil, sesame seeds.
- Sambal Oelek, rice vinegar, ginger, garlic, and optional red pepper flakes.
- Add cooled noodles to the bowl and toss with the peanut sauce until evenly coated.
- See full steps with tips & photos → https://mischacrossing.com/cold-peanut-ramen-noodles/
Notes
- For gluten-free, swap ramen with rice noodles and use tamari instead of soy sauce.
- Add shredded chicken or tofu to boost protein.
- Adjust spice level with more or less Sambal Oelek.
