Peanut Noodle Salad (America's Test Kitchen) Recipe

Name: Peanut Noodle Salad (America's Test Kitchen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb spaghetti or 1 lb linguine; 1 tablespoon salt; 3 tablespoons toasted sesame oil; ¾ cup chunky peanut butter; 6 tablespoons soy sauce; 3 tablespoons white vinegar; 1 tablespoon grated fresh ginger; 1 tablespoon hot sauce; 1 cucumber, peeled, quartered lengthwise, seeded, and sliced thin; 1 red bell pepper, seeded and cut into 1/4-inch strips; ⅓ cup chopped fresh cilantro or ⅓ cup parsley; 4 green onions, thinly sliced (optional)

Servings: persons

1 lb spaghetti or 1 lb linguine
1 tablespoon salt
3 tablespoons toasted sesame oil
¾ cup chunky peanut butter
6 tablespoons soy sauce
3 tablespoons white vinegar
1 tablespoon grated fresh ginger
1 tablespoon hot sauce
1 cucumber, peeled, quartered lengthwise, seeded, and sliced thin
1 red bell pepper, seeded and cut into 1/4-inch strips
⅓ cup chopped fresh cilantro or ⅓ cup parsley
4 green onions, thinly sliced (optional)

1
Bring 4 quarts water to boil in large pot.
2
Add pasta and salt to boiling water and cook until al dente.
3
Reserve 3/4 cup cooking water.
4
Drain pasta in colander, rinse with cold water until cool, drain once more, and transfer to large bowl.
5
Add sesame oil and toss to coat.
6
Whisk peanut butter, soy sauce, vinegar, ginger, hot sauce, and 6 tablespoons pasta cooking water in medium bowl until smooth.
7
Add dressing, cucumber, bell pepper, and cilantro to pasta and toss to combine, adding reserved pasta water as needed to adjust consistency.
8
Serve.
9
Oil-coated pasta, dressing, and vegetables can be refrigerated in separate airtight containers for 2 days.
10
Bring ingredients to room temperature before tossing together.
11
Add warm water to thin as needed.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb spaghetti or 1 lb linguine, 1 tablespoon salt, 3 tablespoons toasted sesame oil, ¾ cup chunky peanut butter, and more.

Yes, Peanut Noodle Salad (America's Test Kitchen) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Peanut Noodle Salad (America's Test Kitchen)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions