Total Time: 25 minutes | Prep: 10 minutes | Cook: 15 minutes
These cold peanut noodles are the ultimate hot-weather dinner solution that lets you escape a steamy kitchen while still putting a homemade meal on the table.
Ingredients
- 1 pound spaghetti or linguine (or rice noodles for gluten-free option)
- ⅓ cup peanut butter (smooth works best)
- 3 tablespoons soy sauce (or tamari)
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or ½ teaspoon ground ginger)
- ¼ cup water
- Optional toppings:
- Shredded carrots
- Thinly sliced cucumber
- Chopped green onions
- Chopped peanuts
- Sesame seeds
- Diced bell pepper
- Shredded rotisserie chicken
Instructions
- Bring a large pot of water to boil. Cook noodles according to package directions. Time-saving tip: Prep the sauce and toppings while the water comes to a boil and the pasta cooks.
- While noodles cook, make the sauce by whisking together peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger in a medium bowl. Add water gradually until sauce reaches desired consistency. It should be thick but pourable.
- Drain the noodles and rinse under cold water until completely cooled. This stops the cooking process and prevents them from sticking together.
- Transfer the cooled noodles to a large bowl and pour the peanut sauce over them. Toss until noodles are evenly coated.
- Serve immediately with desired toppings or refrigerate for up to 2 days.
Serving Tips
Set up a DIY noodle bar! Place the sauced noodles in a large bowl and arrange toppings in separate small bowls. This trick works wonders for picky eaters who feel more in control when they can build their own dinner.
Easy Swaps
Protein options: Add rotisserie chicken, cooked shrimp, diced tofu, or a hard-boiled egg
- Nut-free version: Use sunflower seed butter instead of peanut butter
- Lower carb: Substitute half the noodles for spiralized zucchini or carrots
- Spice it up: Add a tablespoon of sriracha or chili garlic sauce to the peanut sauce
- No peanut butter? Almond butter works great too
- Out of fresh ginger? Use ½ teaspoon ground ginger instead
Make Ahead
This dish actually tastes even better after the flavors have had time to meld. Meal prep win: Make a double batch and portion into containers for easy lunches throughout the week.
If the noodles absorb too much sauce while storing, simply add a splash of water and a drizzle of sesame oil before serving.
Kid-Friendly Kitchen Tasks
Let little ones measure and stir the sauce ingredients
- Older kids can practice knife skills by slicing cucumbers or bell peppers
- Everyone can assemble their own bowl with their favorite toppings
Do you have a go-to summer dinner that saves you on busy weeknights? Submit your favorite recipe to contact@organizedmomcollective.com for a chance to be featured in an upcoming post!
