Chinese-inspired · cold noodles
Cold Peanut Noodles with Cucumber
Chewy noodles and crisp cucumber get a creamy peanut-sesame dressing for a fast vegan dinner.
Total time20 min
Hands-on15 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Cook the noodles until tender, drain, and rinse under cold water until cool.
- 02
Whisk peanut butter, soy sauce, vinegar, sesame oil, and 1/3 cup warm water into a smooth dressing.
- 03
Toss the noodles with the dressing and half the cucumber.
- 04
Top with remaining cucumber and scallions. Serve cool or at room temperature.
Make it work
Useful swaps
- Use sunflower seed butter for a nut-free sauce.
- Rice noodles and tamari make the dish gluten-free.
Why this is a good weeknight call
Only 15 minutes are hands-on. It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
