Hello, Cold Peanut Noodle Salad

Mr. Weatherman has thoroughly freaked me out with 108 degree predictions for today. Luckily we’ve already got plans to ditch our furnace (i.e. AC-less house) and head for a coastal breeze. BUT, if we were home, I’d be eating this with my pregnant feet resting in a tub of ice water. Cold Peanut Noodle Salad, my summer dinner solution.

I know what you’re thinking, “you had me at cold peanut noodle”. This dish has big flavor, but doesn’t require ingredients beyond what you (likely) have in your kitchen. It’s protein packed, full of veggies and is almost better the second day. Hello, leftovers!

Cold Peanut Noodle Salad


  • 1/2 cup peanut butter (creamy salted)
  • approximately 2 tablespoons of soy sauce (reduced sodium)
  • approximately 3 tablespoons of rice vinegar
  • approximately 1 tablespoon of pure maple syrup
  • approximately 1 teaspoon of ground ginger
  • water, 1/2 cup (adjust to get desired consistency)
  • 8 oz of linguini type noodles (I use the quinoa/brown rice spaghetti noodles from Trader Joe’s)
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • I large carrot peeled into ribbons or thinly sliced
  • 1/2 pound of cooked chicken (I use the white meat of an organic rotisserie chicken)
  • 1 cup cucumber, thinly sliced
  • mixed greens or lettuce
  • bean sprouts (optional, but they add a great crunch and flavor)
  • cilantro, scallions and jalapeño for garnish (optional, but highly recommended)


  1. Cook the noodles according to directions on the package. Rinse the noodles in cold water, drain and let them cool.
  2. Blend the following ingredients to make the peanut sauce: peanut butter, soy sauce, rice vinegar, syrup, ginger and water. Add water as needed to get the desired consistency/thickness.
  3. Slice the bell peppers, cucumbers, carrots and chicken.
  4. Toss the noodles in the peanut sauce until they are all covered.
  5. Add in the veggies and chicken. Then add more sauce and mix until all ingredients are covered in sauce.
  6. Chill until the salad is cold.
  7. Serve on top a bed of lettuce or mixed greens.
  8. Garnish with cilantro, chopped scallions and jalapeño.

What is your go-to summer dish for those hot hot days?

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