Refreshing, crunchy, and just a little bit cheeky
Not all noodle dishes need to be hot, steaming bowls of comfort. Sometimes, especially when the weather’s warm (or your tiny apartment kitchen feels like a sauna), you want something cool, crisp, and refreshing.
That’s where these Cold Peanut & Cucumber Glass Noodles come in. Think of it as the salad’s fun cousin: slippery noodles, crunchy veg, and a creamy-savoury peanut dressing with just enough zing to keep things interesting. It’s ready in 15 minutes, doesn’t require turning the oven on, and tastes like summer in a bowl.
🌱 Nutritional Benefits
- Glass noodles → made from mung beans, naturally gluten-free and light.
- Cucumber & carrot → hydrating, fibre-rich, and vitamin-loaded.
- Peanut butter → healthy fats + plant-based protein to keep you satisfied.
- Chilli flakes → boost metabolism and flavour without extra fuss.
Per serve (approx.):
- Calories: ~390
- Protein: 13g
- Fibre: 6g
🛒 Ingredients (for one)
- 80g glass noodles (mung bean or bean thread)
- ½ cucumber, julienned
- 1 small carrot, julienned
- 2 tsp natural peanut butter
- 1 tsp soy sauce
- 1 tsp rice vinegar
- ½ tsp honey (or maple syrup)
- ½ tsp chilli flakes (or more, if you like it fiery)
- Fresh coriander & crushed peanuts (for garnish)
👩🍳 Step-by-Step Instructions
- Cook noodles → Place glass noodles in a bowl, cover with boiling water, and let sit for 5–6 minutes until soft. Drain and rinse under cold water.
- Prep veg → Slice cucumber and carrot into thin julienne strips. (No fancy knife skills? A veggie peeler works too.)
- Make the dressing → Whisk together peanut butter, soy sauce, rice vinegar, honey, and chilli flakes. Add a splash of water if it needs loosening.
- Toss together → Combine noodles, veg, and dressing in a big bowl. Mix until everything is glossy and well-coated.
- Top & serve → Scatter with coriander and crushed peanuts. Slurp cold straight from the bowl.
🔄 Swaps & Variations
- Swap cucumber for zucchini ribbons if that’s what’s in the crisper.
- No peanut butter? Use tahini or almond butter.
- Add shredded chicken or prawns if you want more protein.
- For extra freshness, squeeze over lime juice just before serving.
🥡 Storage & Leftovers
This noodle salad keeps well for up to 2 days in the fridge — perfect for prepping a quick lunchbox. Just give it a stir before eating, as the dressing can settle.
🌟 Final Note
When you’re hot, tired, and not in the mood for cooking, this Cold Peanut & Cucumber Noodle Bowl is a lifesaver. It’s light but satisfying, healthy without being boring, and takes no time at all. Perfect for solo summer dining, especially with a chilled drink in hand.
