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Creamy Cold Peanut Noodle Bowl Recipe Easy Homemade with Cucumber Edamame

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A quick, easy, and refreshing cold noodle bowl featuring silky rice noodles coated in a creamy, slightly spicy peanut sauce, complemented by crisp cucumber and tender edamame.

Ingredients

Scale
  • 8 ounces rice noodles or spaghetti
  • 1 cup shelled edamame, cooked and cooled
  • 1 medium cucumber, julienned or thinly sliced
  • 1/3 cup creamy peanut butter (natural, no added sugar recommended)
  • 2 tablespoons soy sauce or tamari (for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced (optional)
  • 1–2 teaspoons sriracha or chili garlic sauce (adjust to heat preference)
  • 2–3 tablespoons water (to thin sauce)
  • 1/4 cup chopped roasted peanuts (for garnish)
  • Fresh cilantro or green onions, chopped (for garnish)
  • Sesame seeds (optional, for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add rice noodles and cook according to package instructions, typically 5-7 minutes until tender but still chewy. Drain and rinse under cold water to stop cooking and cool completely. Set aside to drain well.
  2. If using frozen edamame, cook in boiling water for 3-4 minutes until tender, then drain and rinse in cold water. If fresh, rinse well and pat dry.
  3. Cut cucumber into thin julienne strips or half-moons for a crisp bite.
  4. In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and sriracha. Add water one tablespoon at a time until sauce reaches a smooth, pourable consistency that will coat the noodles evenly. Taste and adjust seasoning as needed.
  5. Place cooled noodles in a large bowl, pour peanut sauce over, and toss gently but thoroughly to coat every strand evenly.
  6. Fold in edamame and cucumber slices carefully to distribute without breaking noodles.
  7. Sprinkle chopped roasted peanuts, fresh cilantro or green onions, and sesame seeds on top. Serve immediately or chill for 15-30 minutes if preferred extra cold.

Notes

Do not overcook noodles to avoid mushiness; rinse immediately in cold water. Adjust peanut sauce thickness with water or soy sauce for even coating. Toss noodles gently to keep texture intact. Sauce can be made ahead and refrigerated. For nut allergies, substitute peanut butter with sunflower seed butter or tahini and omit peanuts. Serve chilled or at room temperature. Leftovers keep well for up to 2 days in the fridge.

Nutrition

Keywords: peanut noodle bowl, cold noodles, peanut sauce, edamame, cucumber, easy dinner, gluten-free, vegan option, summer recipe

Find it online: https://avabake.com/creamy-cold-peanut-noodle-bowl-recipe-easy-homemade-with-cucumber-edamame/