Chinese Peanut-Sauce Cold Noodles

Difficulty: Very Easy
Clean-up: Light
Active Time: 15 min
Total Time: 15 min.  Can also be prepared beforehand and chilled.

It’s nearly summer, and the weather is really hot today!  I wanted to share a recipe that involves minimal stove time.  This is my simplified take on a popular Chinese dish.  I usually stock all of these ingredients in my pantry (aside from the cucumbers), so this is also a good go-to when I have nothing left in my fridge!  I can’t vouch for the nutritional value, but it does taste good and hit the spot.


  • Equal parts garlic and ginger, minced (about 1 clove of garlic and 1 slice of ginger)
  • Equal parts peanut butter and Hoisin sauce (about 1-2 Tbs. each)
  • A dash of sesame oil
  • ½ tsp of Asian chile sauce
  • Vinegar to taste (2-3 splashes)
  • 2-4 servings of noodles. Chinese Shan Dong style noodles work well for this, but spaghetti also is just fine.  See cooking tip below.
  • Optional garnish: cucumber, finely sliced or shredded


  1. Boil noodles according to package directions.  See cooking tip below to save energy and reduce stove time.
  2. While noodles are boiling, mince garlic and ginger.
  3. In a small bowl, mix together garlic, ginger, and all other ingredients, to taste.
  4. Drain noodles when done.  Mix sauce into noodles 1 spoonful at a time, until noodles are lightly coated.  Extra sauce can be chilled and saved.
  5. This dish can be eaten right away or chilled.  Serve with cold cucumbers as a garnish or side dish.

Cooking Tips:

  • Raw garlic packs a much stronger taste than cooked garlic.  A medium-sized clove can flavor a pound of pasta very adequately.  If you plan to use less than a pound of pasta, choose a smaller clove.
  • If you do not have Hoisin sauce in your kitchen, you can also substitute soy sauce and lots of sugar for a similar taste.
  • To estimate the quantity of noodles to cook for a meal, my mother taught me that 1 fistful of dried noodles is approximately 1 serving.  After counting out fistfuls for the number of people I’m serving, I often throw in an extra fistful or two, for good measure, in case anyone is a big eater.
  • I learned a great tip from Great Depression Cooking with Clara to save energy and reduce stove time on a hot day when making noodles or pasta.  Simply bring the water to a boil and then add the noodles or pasta.  Cover the pot and turn the stove off.  Let noodles steep in the water for the amount of time on the package and taste to see if they are done.  Stir noodles to loosen them if they appear stuck to one another.  Drain and serve!


  • According to the CUESA Seasonality Chart, cucumbers are in season April to November.  I like to prepare this dish in the summer, as it is great for hot weather because it can be eaten chilled and it also does not require much active time in front of a stove.

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