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The Boat Shed Kitchen

Cold Peanut Ramen Noodles

These cold ramen noodles are tossed in a silky peanut-sesame dressing with a hint of heat and citrus, then mixed with crisp cucumber, scallions, and cilantro. Crunchy peanuts on top seal the deal!
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 3
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons 32g natural creamy peanut butter, preferably unsalted
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lime juice plus lime wedges for serving
  • 1¼ tablespoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • 2 teaspoons Sambal Oelek chile garlic paste
  • 1 teaspoon rice vinegar
  • ½- inch piece fresh ginger peeled and grated
  • 1¼ small garlic clove grated or finely minced
  • Pinch of red pepper flakes optional
  • 8 –9 oz dried ramen noodles
  • 1 English cucumber seeds removed, quartered lengthwise and sliced
  • 3 scallions thinly sliced on a bias
  • ¼ cup fresh cilantro leaves roughly chopped (plus more for garnish)
  • Dry-roasted unsalted peanuts finely crushed, for garnish

Method
 

  1. Bring a large pot of salted water to a boil.
  2. 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.
  3. Add ramen noodles to the boiling water and cook until al dente.
  4. Drain, rinse under cool water, and drain again.
  5. Toss cooled noodles with the sauce until coated.
  6. Add cucumber, scallions, and cilantro.
  7. 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!