Cold Peanut Sesame Noodle Bowl

Cool peanut sesame noodle bowls like this one are an essential in my summer kitchen when the heat is high or when I need something quick but comforting. Creamy, savory, refreshing, and packed with texture from the veggies and a roasty crunch on top, this noodle bowl works for lunch or dinner and is endlessly riffable.

I first made this when my fridge was bare except for a rotisserie chicken and some vegetables and now I keep this recipe in rotation when I want something filling but cool.

Ingredients

• Cooked ramen or soba noodles: provide the chewy base and can be found in most grocery stores The fresher or higher quality the noodles the more springy your bowl will be
• Shredded rotisserie chicken: adds protein and makes this meal more filling Go for a good quality store-bought rotisserie chicken or leftover homemade chicken
• Cucumber julienned: is crisp and cooling Choose one that feels firm to the touch for best texture
• Carrot grated: brings a subtle sweetness and vibrant color Fresh carrots with bright orange color and snap are ideal
• Green onions sliced: bring freshness and light bite to balance the creamy sauce Pick ones with firm white bulbs and crisp green tops
• Sesame seeds and crushed peanuts for topping: give crunch and a little nutty flavor Toast them lightly for extra aroma before using
• Peanut butter in the dressing: makes it creamy and rich Use a natural or unsweetened variety for cleanest flavor
• Soy sauce: builds savory umami Pick low sodium if you want to watch salt
• Sesame oil: brings a toasted aroma and nutty undertone Try to use toasted sesame oil for depth
• Rice vinegar: adds brightness and keeps the sauce from tasting heavy Check the label for pure rice vinegar without added sugar for a clean tang
• Honey: balances flavors with a tiny touch of sweetness Choose a mild honey so it does not overpower
• Water: is used to thin the dressing so you can coat every noodle without it clumping

Step-by-Step Instructions

Make the Dressing:

Whisk peanut butter soy sauce sesame oil rice vinegar honey and a splash of water together in a bowl until completely smooth You want it creamy enough to cling to noodles but thin enough to pour Add water just a little at a time to avoid making it runny

Prepare and Cool the Noodles:

Cook ramen or soba noodles according to package instructions Drain well then rinse thoroughly under cold water to stop the cooking and remove excess starch Make sure noodles are cold before assembling

Prepare the Vegetables and Chicken:

Julienne the cucumber grate the carrot and slice the green onions Use a sharp knife for even cuts so every bite is balanced Shred the chicken into bite sized pieces

Assemble the Bowl:

Toss cold noodles chicken cucumber carrot and green onions together in a large mixing bowl or directly in individual serving bowls Make sure each noodle gets coated in sauce so flavors are even throughout

Finish and Garnish:

Sprinkle the bowls with sesame seeds and crushed peanuts right before serving This adds crunch and an extra layer of flavor Serve immediately while crisp and chilled

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Every time I make this I get nostalgic for summers at my friend’s house where we would mix huge bowls of cold noodles and eat them outside in the shade The peanut dressing always brings back memories of those long afternoons

Storage tips

Store any leftovers in an airtight container in the refrigerator for up to two days The noodles soak up sauce as they sit so splash a bit of water and extra dressing before eating again For best texture keep the veggies and toppings separate until just before serving

Ingredient substitutions

Swap out rotisserie chicken for baked tofu or shredded cooked pork for a twist Use almond butter or cashew butter if you have peanut allergies Buckwheat soba noodles give a nutty earthy spin while rice noodles keep it gluten free

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Serving suggestions

Serve as a complete meal on its own or with a simple miso soup on the side For extra crunch top with quick pickled vegetables or pile on more shredded greens Great cold but works at room temperature too if packing for a picnic

Cultural context

Cold sesame noodles have roots in Chinese cuisine where nutty sauces have long coated springy noodles Adapted and popularized by restaurants in New York this dish became a viral hit for its satisfying combination of peanutty richness fresh vegetables and quick preparation

Recipe FAQs

→ Can I use a different type of noodle?

Yes, soba, ramen, or rice noodles all work well. Just cook and rinse them until chilled before assembling.

→ How can I make it vegetarian?

Omit the chicken and add tofu, edamame, or more veggies for a plant-based alternative.

→ What vegetables can I substitute?

Try bell peppers, snap peas, or shredded cabbage for extra color and crunch.

→ Can I prepare it ahead of time?

Yes, assemble ingredients and keep the sauce separate until you’re ready to serve for best texture.

→ How do I make the dressing creamier?

Add a splash of warm water while whisking the peanut mixture to reach your desired consistency.