Spicy Cold Noodle Salad With Peanut Dressing
By adding a combination of colorful vegetables and a spicy Asian sauce, cold cooked soba noodles are transformed into a fabulous cold noodle salad.
Cold noodle salads are one of the most satisfying warm-weather dishes, and this version combines tender soba noodles with a crisp mix of colorful vegetables and a bold, spicy peanut dressing. The flavors strike the perfect balance of savory, sweet, tangy, and spicy—just enough heat from the chili crisp to keep things lively without overwhelming the dish. Every bite delivers texture: chewy noodles, crunchy vegetables, fresh herbs, and the rich creaminess of the peanut dressing.
This salad makes a refreshing lunch or a light dinner, and it’s just as good packed for meal prep or served for a casual gathering. The dressing comes together in minutes and can be adjusted to your preferred spice level. Once the noodles are chilled and tossed with the vibrant vegetables, the whole dish feels bright, nourishing, and incredibly flavorful.
What You’ll Like About This Recipe
Bold, balanced flavors. The peanut dressing combines creamy, salty, sweet, and tangy elements with just the right amount of heat from chili crisp.
Perfect textures. Tender soba noodles pair with crisp cucumbers, bell peppers, carrots, and fresh herbs for a refreshing contrast in every forkful.
Quick and easy. With minimal cooking—just boiling the noodles—this dish comes together fast, making it ideal for weeknights or meal prep.
Customizable spice level. Add more chili crisp for deeper heat or dial it back for a mild, family-friendly version.
Great make-ahead potential. The salad components can be prepped ahead of time, and the dressing keeps well, making assembly simple just before serving.
Ingredient Notes
- Peanut butter – Forms the creamy base of the dressing; creamy peanut butter mixes most smoothly.
- Soy sauce – Adds salty depth; low-sodium or dark soy both work, depending on preference.
- Honey or maple syrup – Balances the savory and spicy elements while adding gloss to the dressing.
- Lime juice or rice vinegar – Provides acidity that brightens the entire salad.
- Toasted sesame oil – Adds nutty fragrance and rounds out the dressing and salad.
- Chili crisp – Supplies heat, texture, and extra savory notes; adjust to taste.
- Garlic powder – Adds subtle flavor without overwhelming the peanut dressing.
- Water – Thins the dressing to a pourable consistency.
- Soba noodles – Buckwheat noodles with a slightly chewy bite, ideal for cold salads.
- Cucumber, red bell pepper, carrot – Provide crunch, color, and freshness.
- Roasted peanuts – Add texture and enhance the nutty elements of the dressing.
- Green onions and cilantro – Fresh herbs that brighten and fragrance the salad.
- Lime wedges – A finishing touch that allows diners to adjust acidity table-side.
How to Make It
- Begin by whisking together the peanut butter, soy sauce, honey, lime juice, sesame oil, chili crisp, and garlic powder. Add water gradually until the dressing becomes smooth, thick, and pourable without feeling heavy.
- Cook the soba noodles in well-salted water, stirring early to keep them from sticking. Once tender, rinse them under cold water to stop the cooking and remove excess starch, ensuring they stay separate in the salad.
- Transfer the cooled noodles to a bowl and toss with the sliced cucumber, bell pepper, and carrots. A small drizzle of sesame oil helps keep the noodles from sticking and adds extra flavor.
- Add about half the dressing and toss thoroughly so the noodles absorb its flavors. Add more dressing as needed to coat the salad evenly without weighing it down.
- Just before serving, top the salad with green onions, cilantro, and chopped peanuts. Serve with lime wedges and any remaining dressing on the side.
Tips
- Rinse soba thoroughly after cooking; leftover starch can make them sticky.
- If the dressing thickens while it sits, whisk in a splash of water until smooth again.
- Add vegetables just before serving to keep their color and crunch bright.
- Chill the noodles before tossing for the best texture and flavor absorption.
- Use gluten-free tamari and rice noodles if you want a gluten-free version.
Recipe Variations
- Make it extra spicy. Add more chili crisp or a dash of sriracha to intensify the heat; you can also include thinly sliced fresh chiles.
- Use different noodles. Rice noodles, udon, or even spaghetti work well if soba isn’t available, each offering a slightly different texture.
- Add protein. Grilled chicken, shrimp, tofu, or shredded rotisserie chicken make the salad more filling without overpowering the flavors.
- Boost the vegetables. Shredded purple cabbage, snap peas, or edamame add color, crunch, and extra nutrition.
- Try a creamy-tahini mix. Replace a portion of the peanut butter with tahini for a nuttier, slightly earthier dressing.
Serving Suggestions
- Serve as a refreshing lunch or light dinner on warm days.
- Add grilled chicken, shrimp, or tofu on top to turn it into a complete meal.
- Pair with dumplings, spring rolls, or miso soup for a balanced menu.
- Choose extra lime wedges, chili crisp, or fresh herbs to let guests customize their bowls.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days. The noodles may absorb dressing, so reserve extra to refresh before serving.
Freeze: Freezing is not recommended because soba noodles and fresh vegetables lose their texture after thawing.
Reheat: This dish is meant to be eaten cold or at room temperature. If chilled noodles firm up too much, allow them to sit at room temperature for 10 to 15 minutes before serving.
Frequently Asked Questions
Spicy Asian Cold Noodle Salad With Peanut Dressing
Ingredients
For the Peanut Dressing
- 1/3 cup peanut butter, creamy
- 3 tablespoons soy sauce, low sodium
- 1 1/2 tablespoons honey , or maple syrup
- 1 1/2 tablespoons lime juice, or rice vinegar
- 2 1/2 teaspoons sesame oil, toasted
- 2 to 3 teaspoons chili crisp, or chili crunch
- 1/4 teaspoon garlic powder
- 3 to 5 tablespoons water, or as needed
For the Salad
- 1 tablespoon kosher salt, Diamond
- 8 ounces soba noodles
- 1 cucumber, cut into matchsticks
- 1 red bell pepper, cut into matchsticks
- 1 small carrot, cut into matchsticks
- 1 tablespoon sesame oil, toasted
- 1/2 cup roasted peanuts, salted, chopped
- 4 green onions, trimmed and thinly sliced
- 1/2 cup cilantro leaves
- Lime wedges, for serving
- 2 to 3 tablespoons chopped peanuts, for serving
Instructions
- Combine the dressing ingredients in a bowl and stir until blended. Whisk 3 to 5 tablespoons of water into the dressing mixture until the dressing is thick yet pourable. Set aside
- Bring a saucepan with 3 quarts of water and 1 tablespoon of kosher salt to a boil over high heat. Add the noodles and stir to keep them from sticking together; continue to cook following the time as indicated in package directions. Drain the noodles in a colander and rinse them with cold water until cold.
- Transfer the cold noodles to a serving bowl and toss with the cucumber, bell pepper, carrot, and 1 tablespoon of toasted sesame oil.
- Just before serving, add about half of the dressing to the noodle and vegetable mixture. Toss and add more dressing, as desired. Top with the green onions, cilantro leaves, and a few tablespoons of chopped peanuts.
- Serve the noodle salad along with the lime wedges and any leftover dressing.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
