Cold Noodle Salad With Spicy Peanut Sauce Recipe (2024)

Why not natural peanut butter? Also can I use spiralized zucchini or summer squash noodles?

Because the processed peanut butters emulsify more readily into the sauces… because of the added stuff, oils in them. I won’t use them and like you always am able to make great results with natural peanut butter …

I like a little fresh grated ginger and chopped cilantro in my peanut sauce.

For those watching their caloric intake, peanut powder is great. By adding water, it's peanut butter/sauce with the fats removed. Just watch the ones with added sugar!

Blend the noodles and sauce together and then place vegetables on top of that mixture, they remain crisper and the color is better.

Add some of those styrofoam peanuts for extra crunch...

Added some savoy cabbage since we had some. Used a bit of sriracha instead of chile oil. Biggest thing I find with soba is to make sure you tend to it while it is boiling and then rinse it well, otherwise it gets sticky and gummy. I rinse with cold water in a colander and then transfer the noodles into a bowl of cold water. At that point I scrub the noodles to remove the starch and drain back into the colander.

Again, why not natural peanut butter? Just curious, I will use it anyway, as I don't have anything else, and I won't buy anything else. Why would you eat peanut butter mixed with Crisco (hydrogenated vegetable oil)? If the recipe needs the Crisco for some reason, I'm sure it will be just as good without it. I've made any number of peanut sauces like this with natural peanut butter and they're all different and they're all good.

This was so easy and so good and so versatile. Everyone loved it. The sauce is just perfect. We added extra hot sauce and extra lime juice, just because that’s what we love. This is a total winner. We used whatever vegetables we had in the house. Thank you for this recipe!!

Super delicious! I highly recommend a few splashes of rice wine vinegar on the noodles when you add the oil to them. I did that to my leftovers today. Just gave it a nice kick... and punched up the peanut sauce.

Forget about whisking the sauce by hand. Put all of the sauce ingredients in a glass measuring cup or another deep container along with 1/4 cup of water and use an immersion blender to mix them. A few seconds of immersion blending produces a sauce that pours perfectly.

I know you meant silkiness, but I’m all in favor of silly sauce

My recommendation for an easy spicy peanut sauce is to start with Trader Joe's Spicy Peanut Vinaigrette; and whisk in an equal volume of smooth peanut butter, and Sambal Oelek to taste. A little toasted sesame oil probably wouldn't hurt, too; but I've often gone with just three ingredients.

Zucchini and summer squash have a LOT of water in them. If you eat the salad right away, it should work fine. If you store in the fridge awhile, it will get watery and not so nice.

This is such an interesting recipe. The spicy peanut sauce is very assertive on its own (I made it exactly to the recipe) but became almost bland when I tossed everything together. Next time I will *up* the ginger and garlic in the sauce. For those who find this time-consuming, a mandoline is a wonderful thing. It made short work of the radishes, cucumber, and bell pepper with the julienne plate. Soba noodles are wonderful summer food.

I followed the recipe exactly (unusual for me) and it was SO delicious! Doubled it for 4 adults and 4 kids (adults ate most of it). There's just one small portion leftover. Even had to go to the next town to get soba but it was definitely worth the effort. Chili oil on the side because of kids.

Toasted sesame oil or plain sesame oil? Thank you

7,000 reviews can’t be wrong I figured. And they are right ! Had company and served this with NHT sesame cucumber and avocado salad and grilled Asian salmon. Quite a combo!! Will make this for company again this summer.

For mahjong group: leave out the garlic, and only use 1/4 tsp of sriracha (instead of chili oil). I also topped with basil instead of cilantro.

Made it almost as written, just no bell peppers, don't like them. Halved everything except the dressing. (I think it'll be great in a chicken wrap tomorrow for lunch!) I also threw some shrimp in the noodle water at the end. I found that using my immersion blender did a great job blending the peanut dressing. Will definitely make it again.

A little too spicy with two teaspoons of hot sauce. One would be enough.

Made this with bottled sauce and soba from Whole Foods zucchini and red pepper

Used Portland Creamery Whey syrup in place of maple, probably less sweet, but it was fine. Only one teaspoon Sriracha. Peanut butter was crunchy natural and also worked well.Preparing veggies super quick and easy with a new mandolin thanks to Wirecutter.The adults loved this. The toddler did not.

Delicious. Yes soba noodles were great. I substituted honey for maple syrup but didn't change anything else.

Very tasty recipe with lots of crunch. I used crunchy peanut butter because that’s what we had and it worked fine. Next time I will leave out the maple syrup or reduce it.

My grocery store was out of soba noodles so I used rice noodles instead. The sauce seemed a bit bland to me so i added a bit of ginger. Turned out great. Trying with Soba tomorrow…I think we’ll be eating this a lot this summer.

After combining all the sauce ingredients, I popped it into my blender! Creamy and perfect! Like the best satay sauce ever!!!

I don't get it. Everyone seems to love this recipe, but I made it exactly as written and found it just inedible. Hated it. The soba noodles were gray after boiling, so the combo of gray noodles with brown peanut sauce looked awful, too. No amount of fresh vegetables was going to save this dish for me. Total miss. On to the next recipe.

Natural almond butter works really well instead of peanut butter -- very flavorful. It was a big hit at a summer potluck. (Natural is fine -- you really don't need the emulsifiers.)

Made last night with a couple subs. Thought I had toasted sesame oil in the pantry, I did not, so added a little tahini and grated fresh ginger to the sauce. Added some shredded green cabbage for more veg content. Beware the "20 minute Total Time". It took at least 35-45 minutes, making soba, rinsing & chopping vegetables. I cook nightly & had all my ingredients ready to go but 20 minutes is a stretch.Served with some large boiled shrimp, leftover peanut sauce was great for dipping.