Some days I just crave something cool, creamy, and packed with flavor—and that’s exactly what these Cold Peanut Ramen Noodles deliver.
A little nutty, a little spicy, and totally refreshing, this dish has quickly become one of my favorite summer go-tos.
Why I Love This Recipe
It’s bursting with bold, savory Asian-inspired flavors.
Comes together fast with pantry staples like peanut butter and ramen.
Perfect as a light lunch, meal prep, or side dish for grilled meats.
No oven, no fuss—just chill, toss, and serve.
What You’ll Need (Ingredient Highlights)
Natural peanut butter – Creamy and rich, it creates a luscious base.
Soy sauce + sesame oil – For salty depth and toasty aroma.
Sambal Oelek – A must for heat and garlic bite.
Fresh lime juice + vinegar – Balances richness with a citrusy zing.
Ramen noodles – Classic and chewy; the perfect vehicle for the sauce.
Cucumber, scallions, cilantro – Add crunch, brightness, and freshness.
Toasted sesame seeds + crushed peanuts – For texture and flavor punch.
Pro Tips Before You Start
Use unsalted peanut butter to better control saltiness.
Cool the noodles completely before tossing with the sauce.
Grate garlic and ginger finely for a smooth sauce texture.
Don’t overcook the noodles—al dente is best for soaking up sauce without getting soggy.
Adjust heat to taste by adding more or less Sambal Oelek or red pepper flakes.
How to Make Cold Peanut Ramen Noodles
Step 1: Boil the Noodles
Bring a large pot of salted water to a boil.
Add ramen and cook according to package instructions until al dente.
Drain, rinse under cold water, and toss until fully cooled. Drain again.
Step 2: Make the Peanut Sauce
In a large mixing bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, sesame seeds, Sambal Oelek, rice vinegar, grated ginger, grated garlic, and optional red pepper flakes until smooth.
Step 3: Combine Everything
Add the cold noodles to the bowl with the sauce.
Toss gently with tongs to evenly coat. Add sliced cucumber, scallions, and chopped cilantro.
Toss again gently to mix.
Step 4: Garnish and Serve
Serve at room temperature or lightly chilled.
Top with crushed peanuts, extra cilantro, and lime wedges for a burst of freshness.
What to Serve It With
Grilled chicken or tofu – Adds protein and soaks up the sauce perfectly.
Cold brew tea or cucumber lemonade – Light and cooling to pair with the richness.
Spring rolls or dumplings – For a fun Asian-inspired spread.
Pickled veggies – Add a punchy contrast to the creamy noodles.
Variations / Substitutions
Use soba or rice noodles instead of ramen for gluten-free options.
Add shredded carrots or red cabbage for more crunch and color.
Swap peanut butter for almond or sunflower seed butter if needed.
Toss in grilled shrimp or rotisserie chicken for extra protein.
Use Thai chili paste if you don’t have Sambal Oelek on hand.
Storage & Leftovers
Refrigerator: Store leftovers in an airtight container for up to 3 days.
The sauce will thicken when chilled—just stir in a splash of water to loosen.
Best served cold or at room temp—no reheating required.
Meal prep tip: Pack into individual containers with garnishes on the side.
Avoid freezing—the noodles and sauce won’t hold up well after thawing.
FAQs
Can I use instant ramen noodles?
Yes! Just discard the seasoning packet and cook the noodles until al dente.
Is this dish spicy?
It has a gentle kick from the Sambal Oelek.
Reduce or omit for a milder version.
Can I make this ahead of time?
Absolutely. It tastes great after chilling for a few hours—just loosen the sauce with a splash of water.
What’s a good substitute for lime juice?
Rice vinegar or lemon juice can work, though lime adds the best flavor.
Can I use crunchy peanut butter?
You can, but creamy works best for a smooth sauce.
Add crushed peanuts separately for crunch.
Is this vegan?
Yes, as long as your noodles are egg-free and you’re not adding animal protein.
How do I keep the noodles from clumping?
Rinse thoroughly with cold water and toss with the sauce while still a bit moist.
Final Thoughts
These Cold Peanut Ramen Noodles are a bold, crave-worthy twist on a simple noodle bowl.
Whether you serve them as a refreshing lunch or part of a bigger dinner spread, the creamy, nutty sauce and fresh toppings make every bite addictive.
Quick, easy, and packed with flavor—it’s everything I want on a warm day.
Cold Peanut Ramen Noodles
Ingredients
Method
- Bring a large pot of salted water to a boil.
- In a large bowl, whisk together peanut butter, soy sauce, lime juice, sesame oil, sesame seeds, Sambal Oelek, rice vinegar, ginger, garlic, and red pepper flakes until smooth.
- Add ramen noodles to the boiling water and cook until al dente.
- Drain, rinse under cool water, and drain again.
- Toss cooled noodles with the sauce until coated.
- Add cucumber, scallions, and cilantro.
- See full steps with tips & photos → https://theboatshedcafe.com/cold-peanut-ramen-noodles-2/
Notes
- Make it gluten-free by using gluten-free ramen and tamari instead of soy sauce.
- Control the spice by adjusting the amount of Sambal Oelek and red pepper flakes.
- Add shredded chicken, tofu, or edamame for protein!
