If you’re craving a dish with knockout flavor, vibrant color, and satisfying texture, look no further than Spicy Peanut Noodles with Cucumber. This is my go-to when I want something quick but feel like treating myself to a meal that tastes just as good cold as it does fresh. The creamy peanut sauce brings just the right touch of heat, the noodles are perfectly chewy, and the cool cucumber ribbons make every forkful lively and refreshing. Whether you’re hosting an impromptu lunch or just need a crowd-pleaser, Spicy Peanut Noodles with Cucumber delivers on every front — bold flavor, happy bellies, and barely any dishes to wash!
Ingredients You’ll Need
The beauty of Spicy Peanut Noodles with Cucumber is that the ingredient list is short and sweet, but every item is a powerhouse in its own right. Each one plays its part in creating that crave-worthy mix of creamy, spicy, tangy, and crunchy. Here’s what you’ll need, along with my best tips for making each element shine:
- Spaghetti or rice noodles (8 oz): The heart of the dish—choose rice noodles for a gluten-free option or stick with trusty spaghetti for a familiar bite.
- Creamy peanut butter (1/2 cup): This is the base of your sauce, and using creamy peanut butter ensures every strand is coated in silky, nutty goodness.
- Soy sauce (2 tablespoons): Adds deep umami flavor and saltiness to balance the creaminess of the peanut butter.
- Rice vinegar (1 tablespoon): Just the right amount of tang to wake up all the flavor notes.
- Sesame oil (1 tablespoon): Rich, toasty aroma that instantly gives your noodles an authentic Asian flair.
- Honey or maple syrup (1 tablespoon): A drizzle is all you need to round everything out with a touch of sweetness — maple syrup keeps things vegan.
- Sriracha (1–2 teaspoons, to taste): The bringer of heat! Adjust up or down for your preferred spice level.
- Garlic (1 clove, minced): Pungent and fresh, garlic packs a punch in a single clove.
- Fresh ginger (1 teaspoon, grated): That little zing in the background? Thank ginger for lighting things up!
- Hot water (1/4 cup, more as needed): Helps thin the sauce to your perfect pourable consistency.
- Cucumber (1 cup, julienned or thinly sliced): Crisp, hydrating, and essential for that pop of green.
- Green onions (2, sliced): Freshness and a gentle bite that ties everything together.
- Chopped roasted peanuts (2 tablespoons): Sprinkle on top for crunch and an extra layer of peanut flavor.
- Sesame seeds (1 tablespoon): These tiny seeds add a subtle nuttiness and a sprinkle of contrast.
- Fresh cilantro or basil (optional): Optional, but highly recommended for a burst of herbal brightness.
How to Make Spicy Peanut Noodles with Cucumber
Step 1: Cook the Noodles
Start by cooking your noodles as directed on the package. Both spaghetti and rice noodles work perfectly here, so feel free to use what you love or have on hand. Once they’re al dente, drain them and rinse under cold water. This stops the cooking and keeps them from sticking — plus, the cool noodles soak up the peanut sauce even better.
Step 2: Whisk Up the Sauce
While the noodles drain, grab a medium bowl and whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, sriracha, garlic, and ginger. As you whisk, slowly add the hot water. This helps transform the sauce from thick and sticky to beautifully smooth and creamy. You want the sauce pourable but still rich enough to cling to the noodles—add a little extra water if needed.
Step 3: Toss Noodles and Sauce
Add your cooled noodles right into the bowl with the peanut sauce. Toss them really well until every strand is luscious and glossy. This is always my favorite part — watching plain noodles become something magical as the sauce coats everything.
Step 4: Add the Veggies
Next, sprinkle in the julienned cucumber and sliced green onions. Use tongs to toss everything together gently. The crisp cucumber and zippy green onions offer the perfect textural contrast to the rich noodles, and getting those fresh pops in every bite keeps the dish light and lively.
Step 5: Top and Serve
Divide your Spicy Peanut Noodles with Cucumber between bowls. Finish with a generous scattering of chopped roasted peanuts and sesame seeds. If you’re feeling fancy, shower on some fresh cilantro or basil for a fragrant, colorful flourish. Serve right away at room temperature or chill for those hot days when you need something cold and energizing.
How to Serve Spicy Peanut Noodles with Cucumber
Garnishes
Garnishes take Spicy Peanut Noodles with Cucumber to the next level! I always recommend a robust shower of chopped roasted peanuts and sesame seeds for crunch. Fresh herbs like cilantro or basil add brightness and a burst of color. For an extra flavor hit, a squeeze of lime or an extra drizzle of sriracha never hurts. These little touches invite everyone to customize their bowl.
Side Dishes
These noodles are wonderfully satisfying all on their own, but if you’re presenting them as part of a spread, they love hanging out with lightly steamed edamame, a crisp Asian slaw, or juicy slices of grilled chicken, tofu, or shrimp for a little extra protein. Think of small, light bites that let the bold flavors of your main dish sing.
Creative Ways to Present
Don’t be shy about having some fun! Pile your Spicy Peanut Noodles with Cucumber into a big sharing platter for family-style dining, or serve individually twirled nests in small bowls for a lunch with friends. For a playful party twist, fill lettuce cups with noodles for bite-sized starters, or use spiralized cucumber to create a noodle-like base for an extra refreshing spin.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Transfer any extra Spicy Peanut Noodles with Cucumber to an airtight container and stash them in the fridge. They’ll keep well for up to three days. The flavors deepen, and the noodles take on even more of the sauce — just give them a toss before serving.
Freezing
I don’t recommend freezing Spicy Peanut Noodles with Cucumber since both the sauce and the cucumber can lose their texture when thawed. For best results, stick to enjoying them fresh or from the fridge.
Reheating
These noodles are truly made to be enjoyed cold or at room temperature, but if you prefer them warm, a gentle zap in the microwave (about 30 seconds) works. Add a splash of hot water to loosen the sauce, and toss well. If serving cold, a quick toss is all that’s needed to redistribute the creamy dressing.
FAQs
Can I make Spicy Peanut Noodles with Cucumber gluten-free?
Absolutely! Just swap the spaghetti for rice noodles and use gluten-free tamari in place of soy sauce. The results are just as delicious and totally satisfying.
Is this dish vegan?
You bet! If you use maple syrup instead of honey in the sauce, Spicy Peanut Noodles with Cucumber become completely vegan. Everything else in the recipe is plant-based and dairy-free.
How spicy are these noodles?
You control the heat entirely. Start with a teaspoon of sriracha, taste, and add more if you crave extra spice. The cool cucumber balances everything out, so it never gets overwhelming.
What kind of peanut butter should I use?
Creamy peanut butter works best here for a silky sauce, but natural or conventional both work. If you use natural, you might want to add a pinch of salt or a splash more sweetener to taste.
Can I add extra veggies or proteins?
Definitely! This recipe is just the beginning. Try adding shredded carrots, red bell pepper, edamame, or top with grilled chicken, shrimp, or crispy tofu for a bigger meal. It’s endlessly adaptable.
Final Thoughts
Give yourself a treat and try these Spicy Peanut Noodles with Cucumber the next time you’re hungry for something equal parts comforting and exciting. With their bright flavor and satisfying textures, this is a dish guaranteed to win over friends, family, and — most importantly — you! Happy twirling!
Print
Spicy Peanut Noodles with Cucumber Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegan
Description
These Spicy Peanut Noodles with Cucumber are a delightful blend of flavors and textures, featuring creamy peanut butter, a hint of heat from sriracha, and the freshness of cucumber. This easy vegan dish is perfect for a quick and satisfying meal.
Ingredients
Noodles:
- 8 oz spaghetti or rice noodles
Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1–2 teaspoons sriracha (to taste)
- 1 garlic clove (minced)
- 1 teaspoon grated fresh ginger
- 1/4 cup hot water (more as needed)
Additional:
- 1 cup cucumber (julienned or thinly sliced)
- 2 green onions (sliced)
- 2 tablespoons chopped roasted peanuts
- 1 tablespoon sesame seeds
- Fresh cilantro or basil for garnish (optional)
Instructions
- Cook the noodles: Prepare noodles according to package instructions. Drain, rinse with cold water, and set aside.
- Make the peanut sauce: In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, and ginger. Gradually mix in hot water until smooth.
- Combine noodles and sauce: Toss noodles with sauce until coated. Add cucumber and green onions, toss to combine.
- Serve: Divide into bowls, top with peanuts, sesame seeds, and herbs if desired. Serve cold or at room temperature.
Notes
- Top with grilled chicken, tofu, or shrimp for added protein.
- Use spiralized cucumber for extra crunch.
- Adjust sriracha to taste preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg
