Quick and easy, flavourful Shanghai style cold noodles tossed in peanut butter sauce with fresh vegetables and Asian seasonings, are ready in 10 minutes.
- 1 lb. thin dry wheat noodles
- 1/3 cup bean sprouts
- 1/4 cup chives, cut into 3-inch pieces
- 1/3 cup cucumber, sliced
- 1 tablespoon garlic, minced
- 1/2 tablespoon white pepper
- 2 tablespoons light soy sauce
- 1 tablespoon black vinegar
- 1 teaspoon black pepper (optional)
- 1 teaspoon chili oil (optional, for a spicy kick)
- 1 teaspoon white sesame seeds (for garnish)
- 1 tablespoon roasted peanuts, crushed (for garnish)
For the peanut butter sauce:
- 2 tablespoons peanut butter, smooth
- 1 tablespoon sesame oil
- 1 tablespoon hot water
- 1 teaspoon sugar
- In a medium pot, bring 5 cups of water to a boil. Add dried wheat noodles in the pot and cook the noodles for 2 minutes, stirring occasionally so that the noodles don’t stick to each other. Transfer to a colander and rinse with the cold water for 30 seconds. Drain the noodles and add into a large mixing bowl.
- Blanch cook the bean sprouts and chives together by boiling them together in the same pot for 1 minute. Transfer to a colander and rinse with cold water for 30 seconds. Transfer them into the large bowl of noodles.
- Add in cucumber, garlic, white pepper, soy sauce, black vinegar, pepper (optional), and chili oil (optional). Stir well to coat the noodles evenly.
- In a separate small bowl, add peanut butter, sesame oil, hot water (can use the hot water from the cooking pot) and sugar. Mix well until it becomes a smooth and creamy consistency. Add the peanut butter sauce into the large bowl. Stir well with a spatula to coat the noodles with peanut butter sauce.
- Transfer the noodles onto a plate, sprinkle white sesame seeds and crushed peanuts on top, and serve.
Customize the ingredients: This dish is so versatile. You can add in any vegetables you have on hand. Some of my favourites to add are bok choy, fresh summer corn, and broccoli. You can also add some protein. Grilled chicken or boiled prawns/shrimp go really nice with this.
Peanut butter substitute. Allergic to peanuts? No problem. Simply substitute the peanut butter for tahini sesame paste.
Spice it up. You can spice up these noodles by adding some sriracha to the peanut butter sauce, or adding some chili oil.
- Category: Noodles
- Method: Stovetop
- Cuisine: Chinese
Keywords: vegan cold noodles with peanut butter sauce, cold noodles, vegetarian cold noodles, cold noodle salad, asian cold noodles, shanghai cold noodles