Chinese spicy peanut pasta salad recipe

  • Recipes
  • Dish type
  • Salad
  • Pasta salad

A delicious, cold pasta served with a spicy peanut sauce.

106 people made this

IngredientsServes: 4

  • 250g fettuccine pasta
  • 2 tablespoons natural peanut butter
  • 125ml vegetable stock
  • 2 tablespoons soy sauce
  • 3 cloves garlic, minced
  • 2 teaspoons crushed red chilli flakes
  • 1 red pepper, chopped
  • 2 spring onions, chopped
  • 25g chopped fresh coriander

MethodPrep:10min ›Cook:10min ›Extra time:1hr › Ready in:1hr20min

  1. Cook pasta in a large pot of boiling water until al dente. Rinse and drain. Set aside.
  2. In a large bowl, combine peanut butter, stock, soy sauce, garlic and crushed red chilli. Mix well. Add pasta, sliced red pepper, spring onions and coriander; toss to combine. Chill.

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Reviews & ratingsAverage global rating:(107)

Reviews in English (80)

This is a truely lovely and different pasta salad. Like a lot of these types of salads it was much nicer on the second day. Thank you for an excellent recipe.-02 Jul 2009


Very tasty indeed - and spicy. Try going to the local market and picking up some Asian noodles instead of fettucine. Also, the peanut butter can be annoying to mix unless you first microwave it for a short time - then it become soupy and "more liquified" and user-friendly without losing any flavor. Just be sure not to overcook the pb in the microwave; burnt pb stinks!-29 Mar 2001


Love this recipe - made a few modifications. My daughter made the "sauce" (so I hope her measurements were accurate) - I did add 1 tsp of red wine vinegar as another suggested. This recipe sounded to me like it should be served warm = so I added some cooked/cubed chicken breast, and added into the sauce. I then sauted the red & green bell pepper, onion, celery and garlic = added them warm to the "sauce." Last, I cooked Thai rice noodles (for "authenticity") and mixed to coat with the sauce, chicken and veggies. Love it! Great recipe and could make a great summer or winter dish. Thanks Julie - I'm adding this to my list of favorites!-30 Jun 2008

    • 1 tablespoon peanut oil
    • 2 tablespoons minced peeled fresh ginger
    • 2 garlic cloves, minced
    • 3 tablespoons Asian sesame oil
    • 2 tablespoons soy sauce
    • 2 tablespoons balsamic vinegar
    • 1 1/2 tablespoons sugar
    • 1 tablespoon (or more) hot chili oil*
    • 1 1/2 teaspoons salt
    • 1 pound fresh Chinese egg noodles or fresh angel hair pasta
    • 12 green onions (white and pale green parts only), thinly sliced
    • 1/2 cup coarsely chopped roasted peanuts
    • 1/4 cup thinly sliced fresh Thai basil leaves
    • *Available in the Asian foods section of many supermarkets and at Asian markets.
    1. Heat peanut oil in small skillet over medium heat. Add ginger and garlic sauté 1 minute. Transfer to large bowl. Add next 6 ingredients whisk to blend.
    2. Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil toss again. Season to taste with salt and pepper. Serve at room temperature.


    This noodle salad is full of goodies — not only good flavor, but also good nutrition. It’s a naturally vegan and gluten-free recipe, and it’s high in protein and fiber. Most importantly, it tastes amazing. What’s not to love?


    This spicy peanut noodle salad recipe is completely plant-based! It’s great to be able to share a recipe I love that can fit so easily within a vegan lifestyle. As you’ll see in the ingredients below, the only ingredient that may not be fully vegan is your sweetener. You can use honey like I did, or opt for raw sugar, agave nectar to keep this peanut noodle salad fully vegan.


    To make this recipe, I used Banza gluten-free chickpea spaghetti. I am such a Banza convert! I don’t maintain a gluten-free diet, but what drew me to Banza is that it’s high in protein, high in fiber, and lower in carbs than regular wheat pasta. One 2-ounce serving has 23g of protein! The first time I tried it was to make this Lemon Shrimp Pasta with Kale, and I was hooked! The flavor and texture, while not exactly like wheat pasta, was delicious! It works especially well in dishes that really pack a flavor punch, like this one!

    The best part about Banza is how easy it is to find. I usually buy it at Target, but I’ve seen it in most grocery stores and on Amazon.

    This peanut noodle salad also features tamari, a Japanese soy-based sauce made from miso paste. It has a similar flavor to soy sauce, but its flavor is a bit more mellow. And best of all, Tamari is gluten free! You can find various brands of tamari near the soy sauce at most grocery stores and on Amazon.

    When my brother and I were in grade school, I remember my mom always made us the coolest lunches.

    By coolest, I mean, it was always unique and diversified.

    We didn&rsquot have peanut butter and jelly, my mom would go out of the way to make sure our lunches were interesting so we wouldn&rsquot get tired of them.

    Some days, we&rsquod get sushi for lunch or fried rice or even a fried egg sandwich.

    My mom was seriously multi-talented in the kitchen when it came to lunches.

    One of my favorite dishes my mom made for us were cold peanut noodles.

    There was something about the ice cold noodles and the creamy peanut butter mixture that made the noodles addicting.

    This cold spicy peanut sesame noodle recipe is a similar take to the classic peanut noodles that she&rsquod make for us.

    This version is a lot spicier but it&rsquos just as delicious. Jason and I would keep sneaking into the fridge to eat a few noodles. They didn&rsquot last us long at all.

    It&rsquos SO easy to make and it&rsquos perfect for school lunches because you don&rsquot have to worry about the refrigeration part of the lunch. It&rsquos best to eat it cold/room temperature! :)

    The sauce for these cold spicy peanut sesame noodles is irresistible and totally makes the dish what it is!

    Let&rsquos get started on common questions that may arise with these cold spicy peanut sesame noodles!

    Ingredients of Peanut Salad

    • 1/2 cup raw peanuts
    • 1 teaspoon virgin olive oil
    • 1/4 teaspoon mustard seeds
    • 1 teaspoon green chilli
    • 5 black dates
    • 1/2 teaspoon lemon juice
    • 1/2 teaspoon salt
    • 12 almonds
    • 1/4 teaspoon cumin seeds
    • 1 pinch asafoetida
    • 1/4 cup onion
    • 2 tablespoon mango
    • 1 teaspoon cumin seeds
    • 2 tablespoon cilantro

    How to make Peanut Salad

    Step 1

    In two medium sized bowls, soak the raw peanuts and almonds for 15 minutes. Now, boil the peanuts in a separate pan on low flame and later drain the water. Once boiled, switch off the flame. Now, peel the almonds and cut them in halves.

    Step 2

    Now, in a pan heat oil over medium flame. Once hot enough, pour mustard seeds, cumin seeds and asafoetida to it along with chopped green chilies. Saute them for a few seconds. Add these over the boiled peanuts along with sliced almonds, sliced black dates, chopped onions and mango slices.

    Step 3

    Mix it all well and transfer this to the refrigerator for sometime. Garnish with cilantro before serving. Enjoy cold.

    Recipe Summary

    • 1 tablespoon minced fresh ginger
    • 1/3 cup soy sauce
    • 3 tablespoons toasted sesame oil
    • 3 tablespoons natural, unsweetened, salted peanut butter
    • 3 tablespoons sugar
    • 3 tablespoons rice vinegar
    • 2 tablespoons rice wine or sake
    • 1 small garlic clove, minced
    • 3 tablespoons Chinese sesame paste or tahini
    • 1 small shallot, minced
    • 5 tablespoons roasted peanut oil (see Note)
    • 1 pound dried Chinese egg noodles
    • 1/2 large seedless cucumber&mdashpeeled, halved lengthwise, seeded and cut into fine matchsticks
    • 4 scallions, thinly sliced
    • Ma La Oil

    In a blender, combine the ginger, soy sauce, sesame oil, peanut butter, sugar, vinegar, rice wine, garlic, sesame paste, shallot and 3 tablespoons of the peanut oil and puree until smooth. Transfer the sauce to a bowl and refrigerate for 45 minutes.

    In a large pot of boiling water, cook the noodles until al dente. Drain and rinse under cold running water until chilled. Shake out the excess water and blot dry transfer the noodles to a bowl and toss with the remaining 2 tablespoons of peanut oil. Add the peanut-sesame sauce and toss well to coat. Garnish with the cucumber and scallions and drizzle with Ma La Oil, leaving the solid spices behind.

    Cold Noodle Salad with Creamy Peanut Sauce

    • dairy-free
    • high-fiber
    • fish-free
    • alcohol-free
    • balanced
    • tree-nut-free
    • shellfish-free
    • pork-free
    • Calories 676
    • Fat 33.0 g (50.8%)
    • Saturated 6.0 g (30.0%)
    • Carbs 74.4 g (24.8%)
    • Fiber 7.1 g (28.5%)
    • Sugars 7.9 g
    • Protein 25.1 g (50.2%)
    • Sodium 1254.7 mg (52.3%)


    low-sodium beef, chicken, or vegetable stock (See Recipe Note)

    Chinese wheat noodles or other flat-style noodles

    Red pepper flakes, to taste (optional)

    bell peppers, cut into thin slices, divided (See Recipe Note)

    roughly chopped peanuts, divided

    Cilantro leaves and lime wedges for garnish


    In a large pot, bring the stock and salt to a boil. Add the noodles and cook until al dente, 3 to 4 minutes. Reserve two cups of the cooking broth before straining. Run the noodles under cold water and shake to remove excess liquid before returning them to the empty pot.

    In another bowl, combine the peanut butter, soy sauce, vinegar, sesame oil, and 1/4 cup hot cooking broth and whisk vigorously until mixed. (It will be quite thick.) Toss the peanut sauce with the noodles until coated. Stir in additional hot cooking broth — a few splashes at a time — until the dish is smooth and creamy. (You will probably not need all of the reserved broth.) Taste and season with red pepper, additional soy sauce, and rice vinegar if desired.

    Fold in 2/3 of the bell peppers and 1/4 cup peanuts. Transfer noodles to serving dish and garnish with remaining peppers and peanuts. Garnish with cilantro leaves and lime wedges. This can be served warm, cold, or at room temperature.

    Peanut sesame noodles

    The fact that today is a startling 78 degrees with low humidity and the sun is streaming in wide ribbons through every windowed wall is leaving me as torn as I have ever been between my simultaneous urges to Take Walk! Frolic Outside! Drinks Beers on a Terrace, Somewhere! And come home late tonight with my skin smelling like summer and my forehead re-freckled and fall into a deep sleep, my legs twitching like a puppy who dreams about catching frisbees… and, you know, bake some things for tomorrow’s Seder. Hrm, is it actually any question what will win?

    Nevertheless, I haven’t even told you about my Single Girl’s Dinner from Monday night. No, calm down, Alex did not finally tire of me, the dishes I create and my incessant complaining about the wrinkles on my forehead (and the IfYouLovedMeYou’dBuyMeBotox!), etc. He just had some clients taking him out to dinner and I was in no mood for take-out. Well, that’s not true, I was in the mood for takeout-like food, but I wanted it to be the way I like it which pretty much left me with the option of making it myself. Such is the life of the Too Picky For Their Own Good.

    I had cold peanut sesame noodles for the first time when I was 13 and had recently decided to go vegetarian. A friend who was also eschewing meat wanted to go to a Chinese restaurant and I was certain there would be nothing for us eat, but she ordered them for us and I was instantly, head-over-heels in love. If this was vegetarian food, I was in it for the long haul (or about until the age of 28, you know, whichever came first). However, it was many more years before I found a formula for it that allowed me to make it at home, any time I pleased.

    And yet, I actually don’t make it very often because my favorite way to eat it is toss with some cold chunks of firm tofu and this guy I married thinks that tofu is evil (and seeing as I am a really picky–but I like to call it “particular”–eater, I don’t have any leverage to change his mind), which is why Monday night was a perfect excuse to dust off my old favorite. Except, I was bit more tired and lazy (than usual) so when the store was out of the buckwheat soba noodles I usually like, I settled for somen, which are really too thin and delicate for this dish. I also realized after I had already sat down that I’d forgotten to toast sesame seeds, which, in case you don’t already know, means it’s just not happening.

    Let’s see, if you were coming here for the first time, you’d learn that that I don’t want to do my work, I complain a lot to my husband and I’m lazy. I should edit this to make me seem like a nicer, better person but–squee!–the sun beckons. I hope you all have a great weekend.

    2015 Update: There’s a fresher, lighter version of these noodles on the site: Takeout-Style Sesame Noodles

    Servings: Makes 6 side-dish or 4 vegetarian main-course servings.

    For peanut dressing
    1/2 cup smooth peanut butter
    1/4 cup soy sauce
    1/3 cup warm water
    1 tablespoon chopped peeled fresh ginger
    1 medium garlic clove, chopped
    2 tablespoons rice vinegar
    1 1/2 tablespoons Asian toasted sesame oil
    1 tablespoon honey
    1 teaspoon dried hot red pepper flakes or a splash of the hot sauce or chili paste of your choice

    For noodles
    3/4 lb dried soba nooodles (dried linguine fini or spaghetti will work in a pinch)
    4 scallions, thinly sliced
    1 red bell pepper, cut into 1/8-inch-thick strips
    1 yellow bell pepper, cut into 1/8-inch-thick strips
    Half a seedless cucumber, thinly sliced
    1 cup firm or extra-firm tofu, cubed
    3 tablespoons sesame seeds, toasted

    Puree dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.

    Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.

    Add pasta, scallions, bell peppers, cucumber and tofu to dressing, tossing to combine. Garnish with toasted sesame seeds and serve immediately.

    Spicy Sesame Peanut Noodles with Chicken

    Fall is finally and convincingly here. Splashes of red and yellow leaves are dotting the landscape and becoming more dominant by the day. The temperature has dropped to where it&rsquos officially sweater weather. I love the change of landscape, weather and wardrobe.

    Fall always feels exciting &ndash a time for new beginnings. My newest beginning is an empty nest. It&rsquos just me, Eddie and our dog Baxter living at home now. We&rsquore adjusting to a dramatically quiet house that at times feels big and empty and at other times feels happily quiet and calm. One thing I miss terribly are the daily texts from my youngest son Paul asking what&rsquos for dinner. I know if I replied &ldquoSpicy Sesame Peanut Noodles,&rdquo he would have texted back &ldquoawesome. &rdquo

    Spicy sesame peanut noodles are my idea of awesome too &ndash tender noodles coated in creamy sesame peanut butter sauce, with lots of exciting flavors &ndash spicy, sweet, salty and totally irresistible. Be warned: it&rsquos hard to resist having a second helping of these, even when you&rsquore full.

    There are so many versions of sesame peanut noodles out on the web and beyond. Two of my longtime favorite recipes &ndash both of which provided inspiration for this post &ndash are Sesame Chicken and Asparagus Pasta from The New Basics Cookbook and Butterfly Noodles with Spicy Peanut Sauce from All Around The World Cookbook.

    I combined some ingredients from these two amazing recipes and added a bunch of my own touches and tweaks. The result is a scrumptious one-bowl wonder, with noodles, creamy spicy sesame peanut butter sauce, shredded chicken, chopped carrots, scallions and cucumber. The whole thing takes about 30 minutes to put together, if you start with cooked chicken.

    Here&rsquos how the recipe goes: Shred the chicken. Boil, rinse and drain the pasta.

    Mix all the sauce ingredients in your blender or food processor.

    Add veggies. Sesame peanut sauce is rich and creamy so it&rsquos great to contrast that with something crisp and crunchy and light. I decided to go with raw vegetables &ndash carrots, scallions and cucumbers &ndash for flavor, the crunch factor and for ease of preparation.

    For the carrots I wanted little jeweled pieces to sparkle through the creamy noodles. I didn&rsquot want big chunks and I also didn&rsquot want fuzzy-edged grated carrots. So I came up with a new technique for cutting carrots that was just perfect. First I peeled the carrots into thin strips with a vegetable peeler (below left). Then I lined up all the strips and cut them crosswise (below right).

    Carrots are great but you can add any vegetable that you like. Blanched broccoli, snow peas, or asparagus would work really well in this dish. Slivered spinach or arugula tossed in would be great too. Yes, I did say arugula. I experimented with one batch and loved it! Arugula&rsquos bright peppery bite was a great counterpart to the rich creamy noodles.

    A traditional accompaniment to Asian sesame noodles is cucumber. I decided to add it to the top for more fresh crunch and color. To make cucumber matchsticks, use a hothouse cucumber, which is firm and has minimal seeds. Slice it crosswise into 2 or 3-inch pieces or however long you want your matchsticks to be. Stand each section up on its cut side and slice it into thin strips. Then lay the strips flat on your cutting board and sliced them, as thinly as you like, into matchsticks.

    To finish the dish, toss the chicken, noodles and vegetables with the sauce and top with cucumber matchsticks and toasted sesame seeds.

    I have to mention Baxter again because, after all, he&rsquos my only child still living at home. He&rsquos actually pretty old for a dog (11 years) but lately he seems to have miraculously grown 5 years younger overnight. He&rsquos so energized by the chilly fall mornings, he&rsquos prancing around like a puppy.

    Another bonus for Baxter this time of year is that the squirrels are are more fun to chase than ever because they&rsquore so focused on foraging for winter, they take longer to notice when a big furry 85 pound golden doodle is moving in on them. Plus their cheek pouches are stuffed to the brim with heavy nuts and acorns so they&rsquore not as quick to scamper away and up a tree. It&rsquos all very exciting for Baxter and fun for me too.

    I hope you are having a happy start to fall.

    Here are a few more delicious Chinese recipes you might enjoy: Chinese Orange Chicken, Chinese Fun Noodles with Beef, Moo Shu Pork Lettuce Wraps.

    Here&rsquos the recipe for Spicy Sesame Peanut Noodles with Chicken. You probably know by now how much I love hearing from you. If you cook this recipe I hope you&rsquoll come back to leave a comment and let me know what you think.

    Recipe Summary

    • 1 pound spaghetti
    • 3/4 cup smooth peanut butter
    • 1/2 cup unseasoned rice vinegar
    • 3 tablespoons plus 1 teaspoon sugar
    • 6 tablespoons soy sauce
    • 1/4 cup water
    • 1 tablespoon toasted sesame oil
    • 2 teaspoons crushed red pepper
    • One 2-inch piece of fresh ginger, peeled and coarsely chopped
    • 1 large garlic clove
    • 3 celery ribs, thinly sliced
    • 1/2 cup coarsely chopped cilantro leaves and tender stems
    • Lime wedges, for serving

    In a pot of boiling salted water, cook the spaghetti until tender. Drain and rinse under cold water until cooled. Drain well.

    In a blender, puree the peanut butter with 6 tablespoons of the vinegar, 3 tablespoons of the sugar, the soy sauce, water, sesame oil, crushed red pepper, ginger and garlic. Transfer 1/2 cup of the peanut dressing to a bowl and toss with the noodles.

    In another bowl, toss the celery with the cilantro and the remaining 2 tablespoons of vinegar and 1 teaspoon of sugar.

    Transfer the noodles to bowls and drizzle with the remaining peanut dressing. Top with the celery and serve with lime wedges.

    Watch the video: Těstovinový salát (October 2021).