These salty, spicy cold peanut noodles come together in 10 minutes for a quick and easy lunch.
As someone that experiences food fatigue quite regularly, the fact that I've been able to eat these cold peanut noodles for days is testament to how good they are. It's partly due to the fact that they are so quick to whip up, and I almost always have these ingredients in my fridge and pantry.
Cold noodles in Chinese cuisine
Cold noodle dishes have been a staple in Chinese cuisine for centuries, offering a unique and refreshing alternative to their warm counterparts. Historically, they were favoured during the sweltering summer months, providing a welcome respite from the heat. The tradition of serving cold noodles can be traced back to the Tang Dynasty, where they were often enjoyed by the imperial court and later spread to the common populace.
As with many Chinese dishes, the preparation of cold noodles varies across regions, each bringing its own distinct twist on the classic. From Sichuan's fiery and spicy noodles to the subtle and refreshing varieties found in Cantonese cuisine, the versatility of cold noodles is vast and diverse.
A modern variation
Cold peanut noodles, a modern variation, have gained popularity both for its flavour and simple preparation. The dish features cooked noodles, a savoury peanut sauce, a soft boiled egg and an assortment of garnishes on top. The noodles are first cooked and then chilled, creating a firm but chewy texture that perfectly complements the smooth and nutty peanut sauce.
The sauce
The secret to this dish is the sauce. A combination of peanut butter, soy sauce, sesame oil, garlic, and chilli for kick. This is a sauce about balance. Salty, umami, rich and fragrant, the result is a rich, silky sauce that clings to the noodles.
Noodles
For this dish I like to use thin egg noodles or wheat noodles. The trick is to wash the noodles in cold running water immediately after they've cooked. This cools them down quickly, and removes the starch.
Toppings
For toppings, freshly cut cold cucumber is a must for me. As is spring onions. I love some roughly chopped coriander as well, but if you're one of those who hates the stuff, leave it out. You could all finely shredded iceberg lettuce as well, or thin strips of radish. Don't forget the soft boiled egg with your cold peanut noodles! Tips for how to get that perfect jammy yolk are in the recipe below.
Ingredients
- Eggs
- Egg or wheat noodles
- Cucumber
- Spring onion
- Coriander
- Roasted sesame seeds
- Smooth peanut butter
- Garlic
- Soy sauce
- Chilli oil or chilli crisp
- Sesame oil
- Water
See recipe card below for quantities.
Variations
- Noodles: thin egg or wheat noodles are my recommendation but you could also use fresh rice noodles or soba.
- Peanut butter: swap this for tahini or Chinese sesame paste for a similar result.
Equipment
- Saucepan
- Chopping board
- Knife
- Bowls, small and large
- Whisk
- Serving bowls
- Chopsticks
Watch the video here. If you make this one, don't forget to tag me on TikTok or Instagram. I love to see it!
Cold Peanut Noodles
Ingredients
- 2 eggs cold
- 120 g thin egg noodles or wheat noodles
- 1 small cucumber
- 1 spring onion
- 1 bunch coriander
- 1 tablespoon roasted sesame seeds
Sauce
- 5 tablespoon smooth peanut butter
- 2 cloves garlic minced
- 30 mL soy sauce
- 2 tablespoon chilli crisp
- 20 mL sesame oil plus extra for serving
- 40-50 mL water
Instructions
- Place a pot of water over high heat and bring it to the boil. Add eggs and boil for 6 minutes (for soft boiled). Once time has elapsed, remove and immediately drop into a bowl of ice water to chill rapidly. Peel and set aside.
- Add noodles to into the boiling water and cook according to package instructions. Drain and rinse under cold water until noodles are completely cool. Set aside.
- Cut cucumber diagonally into slices and then again to create small batons. Slice spring onion and roughly chop coriander.
- To make the sauce, whisk together peanut butter, garlic, soy sauce, chilli crisp and sesame oil. Add water, half a tablespoon at a time and whisk into the sauce. You want to achieve a sauce that is the consistency of custard or cake batter.
- Place noodles and sauce in a large bowl and toss together so that everything is evenly coated. Divide among two bowls. Slice each egg in half and place on top of the noodles, along with cucumber, spring onion and coriander. Sprinkle with roasted sesame seeds and a drizzle of extra sesame oil to serve.
Looking for more quick and easy lunches? Try my Mayak Eggs or Spicy Salmon Onigiri.
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