Cold Peanut Ramen Noodles
These Cold Peanut Ramen Noodles are the ultimate in crave-worthy comfort with an Asian twist. Slippery ramen noodles are tossed in a creamy, spicy peanut sauce, loaded with crisp cucumbers, scallions, and fresh herbs—finished with crushed peanuts and a hit of lime. It’s bold, bright, and ready in under 30 minutes!
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.