A refreshing bowl of chilled noodles tossed with crisp vegetables and a bold, savory-spicy sauce.
Servings: 2–3
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Dietary: Vegetarian, Dairy-Free
Ingredients (with measurements)
Noodles & Vegetables
- 250 g wheat noodles (lo mein–style or thin spaghetti)
- 1 medium cucumber, julienned
- 1 medium carrot, julienned
- 1 handful cilantro leaves
- 2–3 tbsp roasted peanuts
- 1–2 red chili peppers, sliced
Sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1.5 tbsp chili oil
- 1 tbsp sesame oil
- 1 tbsp sugar
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 tbsp hot water (to dissolve sugar)
Notes:
Use firm, fresh vegetables for the best crunch. Noodles can be any Asian wheat noodle. Adjust chili oil for spice level.
Recipe Card – Quick Instructions
- Cook the noodles until just tender. Rinse under cold water and drain well.
- Whisk all sauce ingredients together until smooth.
- Toss noodles with cucumber, carrot, cilantro, peanuts, and chili slices.
- Pour sauce over top and mix until every strand is coated.
- Taste and adjust salt, vinegar, or chili oil. Serve chilled.
Introduction
This vibrant bowl of cold spicy noodles is one of those dishes I reach for when I want something fast, bold, and refreshing. It’s packed with flavor from chili oil, soy sauce, garlic, and vinegar, and loaded with crunchy vegetables that make every bite satisfying. Originally inspired by classic Sichuan street-style cold noodles, this is a version tailored for quick weeknight cooking without sacrificing authenticity.
Step-by-Step Cooking Guide
1. Cook and Chill the Noodles
Boil the noodles for 6–8 minutes (or according to package directions). Drain and rinse under cold water until completely cool.
Tip: Rinse well to stop cooking and keep them from sticking.
2. Prep the Vegetables
Julienne the cucumbers and carrots into thin strips. Roughly chop cilantro and slice fresh chili peppers.
Tip: Keep strips thin so they mix evenly with the noodles.
3. Make the Sauce
In a bowl, mix soy sauces, vinegar, sesame oil, chili oil, minced garlic, sugar, salt, white pepper, and hot water until the sugar dissolves.
Tip: Taste the sauce before adding to noodles—you can adjust sweetness or heat easily.
4. Combine Everything
Place chilled noodles in a large bowl. Add all vegetables and peanuts. Pour sauce over top and toss thoroughly.
Tip: Lift noodles with chopsticks as you mix so the sauce coats evenly.
5. Serve
Garnish with extra cilantro or peanuts and serve immediately or chilled.
Ingredient Details & Substitutions
Key Ingredient Insights
Chili Oil: Adds heat, fragrance, and richness. Lao Gan Ma-style or homemade both work.
Dark Soy Sauce: Provides color and depth; do not omit.
Rice Vinegar: Gives brightness, balancing the chili oil.
Substitutions
- Noodles: Use rice noodles or soba for gluten-free.
- Sugar: Swap with honey or maple syrup.
- Chili Oil: Replace with chili crisp or crushed red pepper + oil.
- Garlic: Use garlic powder (1/2 tsp) if fresh isn’t available.
Equipment Alternatives
- No julienne peeler? Use a sharp knife.
- Mixing bowl too small? Combine noodles and sauce in the pot you cooked the noodles in.
Variations & Serving Suggestions
Flavor Variations
- Sesame Boost: Add 1 tbsp toasted sesame seeds.
- Nutty Version: Use crushed cashews instead of peanuts.
- Protein Add-Ins: Add shredded chicken, tofu strips, or sliced boiled eggs.
Dietary Variations
- Vegan: This recipe is naturally vegan if the noodles contain no eggs.
- Gluten-Free: Use GF soy sauce and GF noodles.
Serving Ideas
Serve with:
- Stir-fried bok choy
- Cold tofu
- A light cucumber salad
- Iced green tea
Storage & Make-Ahead
Storage
Refrigerate leftovers in an airtight container for up to 2 days. Noodles may absorb sauce overnight; add a splash of soy sauce or chili oil to refresh.
Reheating
This dish is served cold, so no reheating needed.
Make-Ahead
- Prep vegetables up to 24 hours in advance.
- Make the sauce 2–3 days ahead and store refrigerated.
- Cook noodles same day for best texture.
Nutrition (Per Serving, Approx.)
Calories: 420
Carbohydrates: 62 g
Protein: 9 g
Fat: 15 g
Fiber: 5 g
Allergens: Contains wheat, soy, peanuts.
Frequently Asked Questions
Q: Can I make this less spicy?
Yes. Reduce chili oil to 1 teaspoon or omit fresh chili.
Q: Can I use udon noodles?
Yes, though they will create a chewier texture.
Q: The noodles clumped—what happened?
They weren’t rinsed enough. Add a teaspoon of sesame oil and toss again.
Q: Can I double this for a potluck?
Absolutely—double everything and mix in a large bowl right before serving.
Optional Story
I first made this dish on a day when I needed something quick and didn’t want to turn on the stove for long. I threw together what I had—noodles, vegetables, and my favorite chili oil—and ended up with a recipe I now make weekly. It’s fast, it’s fresh, and honestly, it tastes even better than takeout versions.
Call to Action
Try this recipe and let me know how it turned out for you. Share your version, ask questions, or tell me how you customized the flavors. I’d love to hear your spin on these cold spicy noodles.
