As the days stretch longer and the sun warms our British Isles, our appetites naturally turn to lighter, more vibrant fare. This Cold Sesame Peanut Noodle Salad is exactly that – a refreshing, deeply satisfying dish that offers a beautiful balance of textures and tastes, making it an ideal choice for a sunny summer lunch or a relaxed evening meal.

Recipe Overview

• Prep time: 25 minutes
• Cook time: 15 minutes
• Total time: 40 minutes
• Servings: 4-6 people
• Difficulty: Moderate

Why You’ll Love This Cold Sesame Peanut Noodle Salad (Summer Lunch)

• Effortlessly Refreshing: When the mercury rises, this chilled noodle salad is a welcome respite, offering a cool and invigorating experience that doesn’t weigh you down.
• Bursting with Flavour: The rich, creamy peanut dressing, combined with the zing of lime and a hint of spice, creates a harmonious symphony of tastes that awakens the palate.
• Highly Versatile: This recipe is wonderfully adaptable; you can easily swap in different vegetables or proteins based on what you have to hand or your dietary preferences.
• Excellent for Meal Prep: It tastes even better the next day once the flavours have had a chance to meld, making it a brilliant option for packed lunches or stress-free weeknight dinners.
• Satisfying and Wholesome: Packed with fresh vegetables, hearty noodles, and a protein-rich dressing, it’s a complete meal that will keep you feeling full and energised.

Cold Sesame Peanut Noodle Salad (Summer Lunch)

25 min prep  ·  15 min cook  ·  4 servings

📌Save to Pinterest

Ingredients You’ll Need

• 300g dried spaghetti or udon noodles
• 2 tbsp neutral oil (like rapeseed or sunflower)
• 200g boneless, skinless chicken breast, thinly sliced (or firm tofu, pressed and cubed)
• 1 large carrot, julienned or grated
• 1 cucumber, deseeded and julienned
• 1 red bell pepper, thinly sliced
• 50g roasted peanuts, roughly chopped, plus extra for garnish
• 2 spring onions, thinly sliced, plus extra for garnish
• A handful of fresh coriander, chopped
• 1 tbsp sesame seeds, toasted, for garnish
• For the Peanut Dressing:
• 100g smooth peanut butter
• 60ml soy sauce (light)
• 30ml rice vinegar
• 2 tbsp sesame oil (toasted)
• 2 tbsp honey or maple syrup
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• Juice of 1 lime
• 60-80ml warm water (for consistency)
• A pinch of red chilli flakes (optional, to taste)

Tip: Always opt for good quality, natural peanut butter for the dressing – it makes a noticeable difference to the creaminess and depth of flavour. Avoid those with added sugars or oils if you can.

How to Make Cold Sesame Peanut Noodle Salad (Summer Lunch)

1. Prepare the Noodles: Bring a large pot of salted water to a rolling boil. Add the spaghetti or udon noodles and cook according to package instructions until al dente – they should feel tender with a slight bite when you test one. Once cooked, drain them immediately in a colander and rinse thoroughly under cold running water until they feel completely cool to the touch. This stops the cooking process and prevents them from sticking. Shake off as much excess water as possible, then set aside.
2. Cook the Chicken (or Tofu): Heat 1 tablespoon of neutral oil in a large frying pan or wok over medium-high heat until it shimmers. Add the thinly sliced chicken breast (or tofu cubes) and cook for 5-7 minutes, stirring occasionally, until it turns opaque and is lightly golden on the edges, indicating it’s cooked through. You should hear a gentle sizzling sound as it cooks. Remove from the pan and set aside to cool slightly.
3. Whisk the Peanut Dressing: In a medium bowl, combine the peanut butter, soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and lime juice. Whisk vigorously until all the ingredients are well combined and the mixture smells fragrant with ginger and lime. Gradually add the warm water, starting with 60ml, whisking continuously until the dressing reaches a smooth, pourable consistency. If it’s too thick, add the remaining water a tablespoon at a time. Stir in the optional red chilli flakes if you like a little heat.
4. Combine the Salad Components: In a very large mixing bowl, add the cooled noodles, cooked chicken (or tofu), julienned carrot, julienned cucumber, sliced red bell pepper, chopped roasted peanuts, and most of the sliced spring onions and fresh coriander (reserve some for garnish).
5. Dress the Salad: Pour the prepared peanut dressing over the noodle and vegetable mixture. Using tongs or a pasta fork, gently toss everything together until the noodles and all the vegetables are evenly coated in the rich, creamy dressing. The noodles should transform from pale to a beautiful light brown, glistening with the sauce.
6. Chill and Serve: Cover the bowl with cling film and refrigerate for at least 30 minutes to allow the flavours to meld and the salad to chill thoroughly. Before serving, give it another good toss. Garnish with the reserved spring onions, fresh coriander, extra chopped peanuts, and a sprinkle of toasted sesame seeds. The vibrant greens and reds of the garnish will contrast beautifully with the creamy noodles.

Tips From My Kitchen

• Rinsing Noodles Thoroughly: After cooking, it’s absolutely crucial to rinse your noodles under cold water until they are completely cool. This isn’t just to cool them down; it washes away excess starch, which prevents them from clumping together and becoming gluey. It also halts the cooking process, ensuring they remain perfectly al dente for your salad rather than turning mushy.
• Achieving the Perfect Dressing Consistency: The consistency of your peanut dressing is key. Start with the smaller amount of warm water and add more gradually. Different brands of peanut butter have varying thicknesses, so you need to adjust accordingly. The dressing should be thick enough to cling to the noodles but thin enough to pour and coat easily, creating a luscious, even texture.
• Don’t Skimp on Fresh Aromatics: Fresh ginger and garlic are non-negotiable in this recipe. They provide a vibrant, pungent freshness that dried versions simply cannot replicate. Grate the ginger and mince the garlic finely to ensure their flavours are well distributed throughout the dressing, giving it that essential aromatic punch.
• Toasting Sesame Seeds for Flavour: While optional, toasting your sesame seeds before garnishing adds a wonderful depth of nutty flavour and a delightful crunch. Simply toast them in a dry pan over medium heat for a few minutes, shaking frequently, until they are lightly golden and fragrant. This small step elevates the whole dish.
• Allowing Flavours to Meld: This salad truly benefits from a little resting time in the fridge. Ideally, let it chill for at least 30 minutes, or even an hour. This allows the noodles to fully absorb the dressing’s delicious flavours, and the ingredients to harmonise, resulting in a much more cohesive and flavourful dish. It’s why it makes such a brilliant make-ahead option!
• Prepping Your Veg: For the best texture and visual appeal, julienne your carrots and cucumbers into thin, uniform strips. This ensures they integrate beautifully with the noodles and offers a satisfying crunch in every bite. A mandoline can be a great tool for this, but a sharp knife and a steady hand work just as well.

Equipment You’ll Need

• Large pot for boiling
• Colander
• Large frying pan
• Tongs or pasta fork
• Large mixing bowl
• Whisk

Common Mistakes to Avoid

• Overcrowding the pan: When cooking the chicken or tofu, avoid putting too much in the pan at once. Overcrowding lowers the pan’s temperature, steaming the protein instead of searing it, which results in a pale, rubbery texture instead of a nicely browned, tender piece. Cook in batches if necessary, ensuring each piece has space to brown evenly.
• Wrong temperature for cooking protein: Ensure your frying pan is heated to a medium-high temperature before adding the chicken or tofu. If the pan isn’t hot enough, the protein will stick and won’t develop that appealing golden crust. If it’s too hot, it will burn on the outside before cooking through, so a shimmering oil is a good indicator of the right heat.
• Skipping the rest time: It’s tempting to dive straight in, but skipping the chilling and resting time for this salad is a missed opportunity. The flavours need time to deepen and meld, and the noodles need to properly absorb the dressing. Resting allows all the components to truly become one harmonious dish, significantly enhancing the overall taste and enjoyment.

Delicious Variations to Try

• Spicy Version: To elevate the heat, you can add an extra pinch or two of red chilli flakes to the dressing. For a deeper, smoky heat, a dash of sriracha or a finely minced fresh red chilli (like bird’s eye) can be stirred into the sauce. Adjust to your personal preference for warmth.
• Vegetarian/Vegan Option: This recipe is wonderfully adaptable for a plant-based diet. Simply swap the chicken for pressed and cubed firm tofu or tempeh, which will absorb the dressing beautifully. Ensure your honey is replaced with maple syrup or agave nectar to keep it completely vegan.
• Different Protein: While chicken is excellent, feel free to experiment with other proteins. Cooked prawns (shrimp) make a fantastic addition, as does thinly sliced beef, or even shredded turkey. Just ensure your chosen protein is cooked through and cooled before adding it to the salad.

What to Serve With Cold Sesame Peanut Noodle Salad (Summer Lunch)

• A light green salad with a simple vinaigrette
• Crisp lettuce wraps with extra sauce for dipping
• Some refreshing slices of watermelon or other seasonal fruit
• A side of steamed edamame beans
• A bowl of clear vegetable broth for a comforting contrast

Frequently Asked Questions

Cold Sesame Peanut Noodle Salad (Summer Lunch)

A refreshing and flavourful noodle salad featuring tender spaghetti or udon, lean chicken or tofu, crisp vegetables, and a rich, creamy peanut dressing. Perfect for a light summer lunch or dinner.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian-Fusion

Calories: 650

Ingredients Method Notes

Ingredients

  

• 300 g dried spaghetti or udon noodles
• 2 tbsp neutral oil like rapeseed or sunflower
• 200 g boneless skinless chicken breast, thinly sliced (or firm tofu, pressed and cubed)
• 1 large carrot julienned or grated
• 1 cucumber deseeded and julienned
• 1 red bell pepper thinly sliced
• 50 g roasted peanuts roughly chopped, plus extra for garnish
• 2 spring onions thinly sliced, plus extra for garnish
• A handful of fresh coriander chopped
• 1 tbsp sesame seeds toasted, for garnish

For the Peanut Dressing

• 100 g smooth peanut butter
• 60 ml soy sauce light
• 30 ml rice vinegar
• 2 tbsp sesame oil toasted
• 2 tbsp honey or maple syrup
• 1 tbsp fresh ginger grated
• 2 cloves garlic minced
• Juice of 1 lime
• 60-80 ml warm water for consistency
• A pinch of red chilli flakes optional, to taste

Method

 

1. Prepare the Noodles: Bring a large pot of salted water to a rolling boil. Add the spaghetti or udon noodles and cook according to package instructions until al dente – they should feel tender with a slight bite when you test one. Once cooked, drain them immediately in a colander and rinse thoroughly under cold running water until they feel completely cool to the touch. This stops the cooking process and prevents them from sticking. Shake off as much excess water as possible, then set aside.
2. Cook the Chicken (or Tofu): Heat 1 tablespoon of neutral oil in a large frying pan or wok over medium-high heat until it shimmers. Add the thinly sliced chicken breast (or tofu cubes) and cook for 5-7 minutes, stirring occasionally, until it turns opaque and is lightly golden on the edges, indicating it's cooked through. You should hear a gentle sizzling sound as it cooks. Remove from the pan and set aside to cool slightly.
3. Whisk the Peanut Dressing: In a medium bowl, combine the peanut butter, soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and lime juice. Whisk vigorously until all the ingredients are well combined and the mixture smells fragrant with ginger and lime. Gradually add the warm water, starting with 60ml, whisking continuously until the dressing reaches a smooth, pourable consistency. If it's too thick, add the remaining water a tablespoon at a time. Stir in the optional red chilli flakes if you like a little heat.
4. Combine the Salad Components: In a very large mixing bowl, add the cooled noodles, cooked chicken (or tofu), julienned carrot, julienned cucumber, sliced red bell pepper, chopped roasted peanuts, and most of the sliced spring onions and fresh coriander (reserve some for garnish).
5. Dress the Salad: Pour the prepared peanut dressing over the noodle and vegetable mixture. Using tongs or a pasta fork, gently toss everything together until the noodles and all the vegetables are evenly coated in the rich, creamy dressing. The noodles should transform from pale to a beautiful light brown, glistening with the sauce.
6. Chill and Serve: Cover the bowl with cling film and refrigerate for at least 30 minutes to allow the flavours to meld and the salad to chill thoroughly. Before serving, give it another good toss. Garnish with the reserved spring onions, fresh coriander, extra chopped peanuts, and a sprinkle of toasted sesame seeds. The vibrant greens and reds of the garnish will contrast beautifully with the creamy noodles.

Notes

For a vegetarian option, ensure tofu is well-pressed to remove excess water before cooking. The salad is best served well-chilled, allowing the flavours to fully develop. Adjust chilli flakes to your preferred spice level.

There you have it – a recipe that brings a touch of sunshine and vibrant flavour to any table. I genuinely hope this Cold Sesame Peanut Noodle Salad becomes a firm favourite in your home, just as it has in mine. Do let me know in the comments below if you try it, and what delightful variations you come up with!