Spicy Peanut Noodles with Cucumber and Lime
These spicy peanut noodles are creamy, nutty, and packed with bold Southeast Asian flavors. Tossed with crunchy cucumbers, scallions, and fresh herbs, they’re perfect hot or cold for lunch, dinner, or meal prep.
Ingredients
- 2 tablespoons natural creamy peanut butter unsalted
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice plus extra wedges for serving
- 1 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
- 1 small garlic clove grated or minced
- 1 pinch red pepper flakes optional
- 8 –9 ounces dried ramen noodles
- ½ English cucumber seeds discarded, quartered lengthwise, thinly sliced
- 3 scallions white and green parts, thinly sliced on a bias
- ¼ cup fresh cilantro leaves roughly chopped (+ more for garnish)
- Dry-roasted unsalted peanuts finely crushed (for garnish)
Instructions
- Whisk Peanut Sauce: In a large mixing bowl, whisk together peanut butter, soy sauce.
- Lime juice, sesame oil, sesame seeds, sambal oelek, rice vinegar,
- Grated ginger, grated garlic, and red pepper flakes until smooth.
- Cook & Rinse Noodles: Bring a large pot of salted water to a boil.
- Add ramen noodles and cook until al dente.
- Drain and rinse under cold water until the noodles are cool to the touch.
- See full steps with tips & photos → https://wimpysdiner.net/spicy-peanut-noodles/
Notes
- Meal Prep Friendly: These noodles hold up well in the fridge for 2–3 days—great for lunches.
- Gluten-Free: Use gluten-free ramen or rice noodles and tamari.
- Extra Heat: Add more sambal oelek or a drizzle of chili oil if you love spice.