Quick Cold Sesame Noodles with Peanut Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Chilled wheat noodles tossed in a creamy, savory peanut sauce with fresh cucumber and scallions for a refreshing meal. This Asian-inspired Instant Pot recipe, ready in about 18 minutes, pairs dried wheat noodles, natural peanut butter, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 3 Asian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 8 oz dried wheat noodles and cook according to package instructions until al dente (usually 6-8 minutes). Drain and rinse under cold water to stop cooking and cool the noodles.
  2. Step 2: In a medium bowl, whisk together 3 tbsp natural peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp honey, and 1 tsp grated fresh ginger. Add 2-3 tbsp water gradually until the sauce reaches a smooth, pourable consistency.
  3. Step 3: Toss the cooled noodles with the peanut sauce until evenly coated. Add 1 small julienned cucumber and 2 thinly sliced scallions, mixing gently.
  4. Step 4: Serve chilled, garnished with 2 tbsp crushed peanuts for added texture.

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