Cold Peanut Noodle Salad

This cold peanut noodle salad is all about my favorite Asian flavors, like sesame oil, edamame, and kimchi. Vegan and easy to make, it’s the perfect summer dinner.

August in NYC is crazy hot and humid. For the uninitiated, it’s the type of heat that hits you in the face as soon as you step outside, stifles your breathing, and makes you sweat immediately. Case in point: having some cold dinner recipes in your proverbial recipe box is key for survival.

This cold peanut noodle salad is one of our go-to’s this time of year. It’s got slippery brown rice noodles, juicy cucumbers, and crunchy bell peppers, protein-rich edamame, creamy peanut dressing, and funky kimchi. It’s a light yet satisfying one-bowl meal.

How to Make This Cold Peanut Noodle Salad

Start by cooking your noodles according to package directions. In the last minute of cooking, toss in the shelled edamame (frozen peas work too). Drain and rinse the noodles thoroughly under running water. Be sure to separate the noodles with your fingers to rinse off any excess starch – this will prevent them from sticking together.

While the noodles do their thing, make the peanut sauce by whisking together peanut butter, soy sauce, rice vinegar, sesame oil, fresh garlic and ginger, as well as some water to thin it out. If you want to make the sauce spicy, add some Sriracha, red pepper flakes, or chili oil.

Then, chop up the cucumbers, pepper, scallions, and kimchi, and place them in the largest bowl you have (you’ll want a roomy place to toss everything in the sauce). Lastly, combine the noodles and edamame with the vegetables and peanut sauce.

Ingredients and Substitutions

• Noodles: Feel free to use virtually any noodles you have: rice noodles, soba, lo mein, ramen, or udon. With that said, not all noodles are created equal and I always recommend whole food-based varieties, like brown rice noodles instead of white or 100% buckwheat soba.
• Edamame: Look for organic shelled edamame in the frozen vegetables or Asian foods aisles (near the dumplings). Frozen peas work just as well.
• Seasoned Rice Vinegar: This is rice vinegar with salt and sugar added to it. As a substitute, use plain rice vinegar or lemon/lime juice + a splash of maple syrup/honey.
• Cucumbers: Any cukes will work here – Persian, Kirby, or English.
• Other vegetables: Besides cukes and peppers, you can use carrots, radishes, cabbage, and/or chopped baby spinach.

Check out these other salads…

• Bean Panzanella Salad with Tomatoes and Avocado
• Summer Rice Salad with Pesto
• Warm Farro Salad with Sweet Potatoes and Parsley Pesto
• Massaged Kale Salad with Tahini Dressing and Crispy Chickpeas

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with #TheNewBaguette and @thenewbaguette on Instagram.

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