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–+ servings
Close up of noodles being held by a pair of chopsticks on a white plate

Spicy Sesame Peanut Butter Noodle Salad

Ready in just 15 minutes, this delicious spicy peanut butter sesame noodle salad is a perfect summer recipe and/or for days when you don't want to spend too much time in the kitchen. The ideal flavour-packed quick and easy meal suitable for lunch or dinner. Makes 2 generous servings.
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2 -3 people
Calories: 581kcal

Ingredients

  • 300 g (10 oz) fresh egg noodles ramen style. Substitute: wheat noodles, soba noodles
  • 1 cucumber cut into thick matchsticks
  • 1 carrot cut into matchsticks
  • ½ cup coriander finely chopped
  • 1 tablespoon Chinese chilli oil optional

Peanut butter sesame sauce

  • 1½ tablespoon Chinese sesame paste mix oil in before use, (note 1) for tahini as substitute
  • 1½ tablespoon smooth peanut butter if using crunchy peanut butter, use 2½ tbsp
  • 1½ tablespoon soy sauce
  • 1½ tablespoon Chinese black vinegar substitute: rice wine vinegar
  • 1 teaspoon sugar brown or white sugar
  • ¼ teaspoon salt or adjust to taste
  • 2 cloves garlic minced

Instructions

  • Cook fresh egg noodles according to packet instructions, usually about 3 minutes. Drain and rinse under cold water in a colander. Set aside.
  • To make the creamy peanut butter sesame sauce, combine all ingredients in a bowl and mix well until creamy. Mix in ¼ cup of cold water to loosen the sauce.
  • In a large salad bowl, combine drained cold noodles, cucumber, carrot, coriander, peanut butter sesame sauce and chilli oil.
  • Add a splash of cold water, up to ¼ cup and toss well until well combined and serve immediately.

Notes

1. Chinese sesame paste - toasted ground-up black and white sesame seeds. Very rich in flavour and nuttiness. Can be found in Asian supermarkets. A close substitute is tahini, the Middle Eastern version. Tahini tends to be milder in flavour and smoother in texture as it's generally lightly toasted and uses hulled white sesame seeds. 
Storage: I recommend finishing this cold noodle salad on the day, like any salad. Salads just don't taste that great the next day once mixed with a dressing/sauce.
Make ahead: Things to prepare ahead:
  • Creamy peanut butter sesame sauce - can be made well in advance, lasts up to 2 weeks in the fridge stored in an airtight container.
  • Carrots, cucumber, coriander - cut and store in airtight containers for up to 2 days in the fridge.
  • Chinese chilli oil - once made, lasts up to 6 months stored in a tight jar in the fridge. Of course, you can just use the store-bought variety.
On the day, cook the noodles, rinse them under cold water and mix them with the prepped ingredients with a splash of water to serve.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

Nutrition

Calories: 581kcal | Carbohydrates: 65g | Protein: 17g | Fat: 29g | Saturated Fat: 6g | Sodium: 1672mg | Potassium: 536mg | Fiber: 7g | Sugar: 9g | Calcium: 74mg | Iron: 5mg