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Cold noodle salad recipe with peanut sauce

Cold Noodle Salad with Peanut Sauce Recipe

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Cold noodle salad in a light peanut sauce makes a perfect summer side—no mayo, no worries!
Course side dishes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Servings 8 -10 servings
Calories 208
Author Cheryl Najafi



  • 1/3 cup creamy peanut butter
  • 5 Tbsp low-sodium soy sauce
  • 2 Tbsp lemon juice
  • 2 tsp sesame oil
  • 3 Tbsp brown sugar
  • 1/2 tsp ginger minced
  • 1/4 tsp red pepper flakes


  • 1 lb spaghetti uncooked
  • 1 cup carrots peeled and shredded (about 2 carrots)
  • 4-5 green onions sliced
  • 1/4 cup cilantro finely chopped
  • 1/2 red bell pepper seeded and sliced thinly
  • 1/4 cup peanuts chopped


  • In a large bowl, whisk together all ingredients for dressing and allow it to set at room temperature while the noodles cook.
  • Bring a large pot of salted water to a boil over high heat and cook noodles according to package instructions, until tender but still firm. Drain noodles, rinse with cold water then transfer to the bowl containing the dressing.
  • Add carrots, green onions, cilantro and bell pepper. Toss to coat with dressing then distribute veggies evenly throughout the noodles. Cover and refrigerate until ready to serve.
  • Just before serving, test for seasoning and add salt or soy sauce as needed. If the salad seems a little stiff, add a bit of water and toss to thin the dressing and loosen up the salad. Garnish with chopped peanuts and enjoy!


If the salad seems somewhat stiff whenever you’re ready to serve it, add a little bit of water to thin the dressing and loosen the noodles.


Calories: 208kcal | Carbohydrates: 28g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 766mg | Potassium: 243mg | Fiber: 3g | Sugar: 6g