What sauce is best for Asian cold noodle salad?

There are lots of different cold noodle recipes out there, but I prefer to make mine with a creamy peanut butter dressing. It has a tangy-sweet-spicy-umami flavor like your favorite Thai peanut sauce, and it's thick enough to coat every noodle. The best part is that it only requires a handful of pantry staples, so it's easy to make in a pinch!

What kind of noodles are best for cold peanut noodle salad?

I prefer to use chow mein noodles, which have a square shape that adds a nice texture alongside the julienned carrots and cucumber strips. Really, though, you can use any type of noodle you'd like, even regular dried spaghetti noodles, buckwheat noodles, or even gluten-free brown rice noodles. Just be sure to choose noodles that are about the same thickness as spaghetti noodles and that are suitable for serving cold.

Do you have to rinse the noodles for cold noodle salad?

Yes, all cold pasta salads require you to rinse the hot noodles under cold water, and for good reason. This process cools down the pasta quickly, so it won't overcook and become gummy in your dish. It also rinses off the starches from the outside of the noodles, so they're less likely to stick together. It's a key step in making any type of pasta salad, so don't skip it.

Asian Cold Noodle Salad

Name: Asian Cold Noodle Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 6 ounces dried chow mein noodles (about 4-5 cups dry); 1/2 cup cucumber, cut into thin 2 inch strips; 1/2 cup carrots. cut into thin 2 inch strips; 1/4 cup fresh cilantro, chopped; 2 tablespoons peanuts, coarsely chopped (plus more for serving); 2 tablespoons peanut butter; 2 1/2 tablespoons soy sauce; 2 1/2 tablespoons rice vinegar; 1 teaspoon sesame oil; 1 tablespoon honey (or brown sugar); 2 teaspoons lime juice; 1 clove garlic, minced; 1/2 teaspoon red pepper powder (optional)

Description

Inspired by my favorite Asian Cold Noodle Salad from the store, this homemade version has the same fresh flavors and crunchy textures that make it so light and refreshing. Tender chow mein noodles, fresh vegetables, chopped peanuts, and cilantro are tossed in a tangy peanut dressing that brings every bite to life. You'll want to keep a batch in the fridge for a delicious side dish or light dinner all summer long!

Ingredients

6 ounces dried chow mein noodles (about 4-5 cups dry)
1/2 cup cucumber, cut into thin 2 inch strips
1/2 cup carrots. cut into thin 2 inch strips
1/4 cup fresh cilantro, chopped
2 tablespoons peanuts, coarsely chopped (plus more for serving)

For the peanut dressing:

2 tablespoons peanut butter
2 1/2 tablespoons soy sauce
2 1/2 tablespoons rice vinegar
1 teaspoon sesame oil
1 tablespoon honey (or brown sugar)
2 teaspoons lime juice
1 clove garlic, minced
1/2 teaspoon red pepper powder (optional)

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Instructions

Bring a medium pot of water to a boil and add the dry noodles. If the noodles you have used are not pre-cut into short pieces, use your hands to break them into smaller pieces, about 2-3 inches long (You could also cut them after cooking). Cook the noodles according to the package directions. Drain and rinse the noodles with cold water.
Meanwhile, make the dressing by adding the peanut butter, soy sauce, rice vinegar, sesame oil, lime juice, honey, garlic, and red pepper powder (if using) in a blender. Blend until smooth.
Transfer the drained and cut noodles to a large serving bowl. Add the chopped cucumber, carrots, cilantro, and peanuts.
Pour in the salad dressing and toss until all ingredients are fully coated. Serve cold.

Notes

How to store: Store this cold noodle salad in an airtight container in the refrigerator for up to 3-4 days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Stovetop
Cuisine: Asian