Fuel your body, lift your mood, and keep things simple. That’s what the Recovery Kitchen is all about
The basic Cold Peanut Noodles recipe created by our ViaMar chef is a simple, flexible starting point, designed to take the stress out of cooking while still delivering comfort, flavor, and satisfaction. With just a handful of ingredients and about ten minutes of prep, it comes together quickly, making it an ideal option whether you’re easing back into regular meals or just looking for something nourishing and low-effort. The combination of slightly chewy noodles and a creamy, savory peanut sauce creates a balanced dish that feels both grounding and enjoyable, without requiring precision or perfection. Feel free to add vegetables, fresh herbs, or variations on the peanut sauce. We’ll offer some suggestions.
Grounded in ViaMar’s All Foods Fit approach, this recipe from the Recovery Kitchen offers structure without rigidity: a framework you can rely on, while still leaving room for personal preference, appetite, and creativity. Rather than prescribing exact rules, it encourages flexibility by adjusting flavors, portions, or ingredients based on what feels right in the moment. The All Foods Fit philosophy supports a compassionate, sustainable relationship with food by emphasizing balance, removing labels of “good” or “bad,” and reinforcing that nourishment can also be satisfying and enjoyable. In this way, even a simple bowl of peanut noodles becomes more than just a meal, it’s an opportunity to practice trust, neutrality, and ease around food as well as experiment with variations.
In the Recovery Kitchen, food isn’t about perfection, it’s about progress, comfort,
and rediscovering joy
HOW TO MAKE SIMPLE COLD PEANUT NOODLES
Ingredients
- 2 ounces approx. Noodles: wheat noodles like udon, rice noodles, or spaghetti
- 1 tbsp peanut butter,
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sriracha
tsp = teaspoon
tbsp = tablespoon
Directions
- Cook the noodles. Prepare them according to the package instructions.
- Then, drain and rinse them under cold water. Keep al dente.
- Prepare the peanut sauce by whisking together peanut butter, soy sauce, sesame oil, and sriracha
- Toss the cooked cold noodles with the peanut sauce.
- Serve in a bowl
Types of Noodles to Use
Cold peanut noodles are really about getting the texture right. You want noodles that stay slightly firm and springy, so they can grab onto the sauce without turning soft or soggy.
- Wheat-based noodles tend to work best. Options like lo mein, ramen, or Chinese egg noodles have enough structure to stay chewy and evenly coated in sauce.
- If you have allergies, rice vermicelli can work well, though it needs careful cooking since it can become sticky if overdone.
- Even spaghetti makes a great substitute, just cook it until al dente and rinse under cold water to get that ideal texture.
Appropriate noodle portion size
Main dish (heartier appetite): 3 -4 oz per person
- 2 oz dried noodles = a small bundle about the width of a quarter
- 4 oz = about the diameter of a golf ball when bundled
Double or triple ingredients if making for more people than yourself
RECIPE TIPS
- Can use left over cold noodles
- Use smooth creamy peanut butter for a silky texture
Build Your Bowl: 3 Creative Peanut Noodle Recipes Variations
Once you’ve gotten comfortable with the basic Cold Peanut Noodles, this is where things start to get fun. Think of the base recipe as a foundation you can build on, one that welcomes variety, texture, and your own personal preferences. Adding vegetables, herbs, or protein not only boosts flavor and nutrition, but also creates a more satisfying, well-rounded dish. There’s no single “right” combination here, just different ways to layer crunch, freshness, and richness to make the bowl your own.
COLD PEANUT NOODLES WITH CUCUMBERS & TOASTED SESAME SEEDS
Ingredients
- 8 oz noodles Cooked and Cold
- 1 tbsp Sesame Oil
INGREDIENTS for Peanut Sauce
- 3 tbsp Peanut Butter
- 3 tbsp Rice Vinegar
- 4 tbsp Soy Sauce
- 2 tbsp or more Toasted Sesame Seeds / ½ for Sauce and ½ for topping
- 1 tbsp Honey or maple syrup
- 1 tbsp Fresh Ginger grated or finely diced
- 1 large or 2 small Garlic cloves crushed and finely diced
- 1 tbsp Sriracha
- 1 Cucumber ½ grated / ½ sliced for topping
- Scallions thinly sliced ½ for Sauce and ½ for topping
tbsp = tablespoon
Directions
- Bring a pot of water to the boil. Cook the noodles according to their instructions.
- Drain and run under cold water for a couple of minutes.
- Place in a bowl and toss with the sesame oil.
- Peanut Sauce: Whisk together the peanut butter, rice vinegar, soy sauce, 2 tbsp sesame seeds, honey, ginger, garlic, and sriracha in a bowl.
- Stir in the grated cucumber, half of the scallions.
- Add the noodles to the sauce and toss thoroughly to coat.
- Split the noodles between your bowls and top with sliced cucumber and spring onion (scallions)
- Sprinkle the toasted sesame seeds over the noodles.
These simple techniques can make the recipe easier, more flavorful, and less stressful to prepare, especially if you’re still building confidence in the kitchen. Small adjustments like improving texture, balancing flavors, and enhancing aroma can help the finished dish taste more satisfying and feel more enjoyable to eat.
TIPS
How to toast sesame seeds.
- Bring a pot of water to the boil. Cook the noodles according to their instructions. Drain and run under cold water for a couple of minutes. Place in a bowl and toss with the sesame oil.
- Peanut Sauce: Whisk together the peanut butter, rice vinegar, soy sauce, 2 tbsp sesame seeds, honey, ginger, garlic, and sriracha in a bowl.
- Stir in the grated cucumber, half of the scallions.
- Add the noodles to the sauce and toss thoroughly to coat. Split the noodles between your bowls and top with sliced cucumber and spring onion.
- Sprinkle the toasted sesame seeds over the noodles.
How to crush garlic cloves.
- Place the clove on a cutting board (leave the skin on).
- Lay the flat side of a knife over it (use a chef’s knife).
- Press down firmly with the heel of your hand until the clove cracks.
- Remove the loosened ski. It should peel right off.
- Use as-is (crushed) or mince finely
FYI: Crushing releases more of garlic’s oils and flavor, so it tastes stronger and more aromatic. Perfect for sauces like peanut noodles.
How to make the peanut sauce less thick.
If you find that the peanut sauce is too thick, add gradually 2–4 tbsp warm water until the consistency is more silky.
COLD PEANUT NOODLES SALAD
This Cold Peanut Noodle Salad is a fresh and colorful variation of the classic cold peanut noodles, transforming the dish into a vibrant salad packed with crunchy vegetables, fresh herbs, and bold flavor. Crisp cabbage, carrots, peppers, and scallions bring texture and brightness to every bite, while the creamy peanut sauce ties everything together with the perfect balance of savory, tangy, and lightly spicy notes. At ViaMar Health, recipes like this reflect the idea that nourishing meals can also feel satisfying, flexible, and enjoyable. Whether served as a lunch, side dish, or easy make-ahead meal, this salad is a refreshing way to enjoy a familiar favorite.
Ingredients for Salad
8 oz. Rice noodles, linguine, spaghetti, or soba
Peanut Sauce – See Peanut Sauce Recipe Below
Vegetables:
- 1/2 head Green Cabbage shredded
- 1/2 head Purple Cabbage shredded
- 2 large Carrots peeled, thinly sliced (julienned)
- 1 Bell Pepper (red, yellow or orange) Remove seeds and white membrane-thinly sliced
- 1 Bunch Scallions (green onions) thinly sliced crosswise.
- 1 Bunch Cilantro diced
- Sesame Seeds– Roasted to sprinkle on top
tsp = teaspoon
tbsp = tablespoon
Directions
- Bring a pot of water to a boil. Add the noodles and cook according to the package instructions. Drain and rinse with cold water. Can prepare ahead and put into refrigerator till needed.
- Make the Peanut Sauce- recipe below
- Chop scallion & cilantro / shred cabbages / julienne carrots and red pepper.
- In a large bowl add the cold noodles, vegetables, and ½ of the peanut sauce.
- Toss together
- Add more peanut sauce to taste. There may be leftover sauce.
- Serve heaped up on a serving plate or fill individual bowls
Ingredients for Peanut Sauce
- ½ cup Peanut Butter – creamy natural
- 2 tbsp fresh Lime Juice
- 2 tbsp Rice Vinegar
- 1 tbsp Sriracha
- 1 tbsp Soy Sauce or Tamari (gluten free)
- 2 tsp Maple Syrup (alternative-Honey)
- 1 tsp Fresh Ginger grated
- 4 to 6 tbsp Water, as needed to thin the sauce
- 1 large or 2 small Garlic Cloves crushed and finely diced (Optional)
cup = 8 oz.
tsp = teaspoon
tbsp = tablespoon
Directions: Peanut Sauce
- Whisk all ingredients and 4 tbsp of the water in a medium bowl till smooth and creamy.
- Only add the additional water if the peanut sauce is too thick
COLD PEANUT NOODLES WITH RAW CARROTS, CUCUMBERS, TOFU & HERBS
Ingredients: Noodles, Vegetables & Garnishes
- 4 ounces wheat noodles like udon, rice noodles, or spaghetti
- 1 tbsp tamari (gluten free) or soy sauce
- ½ English cucumber or regular cucumber, julienned
- 1 medium carrot, julienned
- 7 ounces extra-firm tofu, cut into thin strips
- Fresh mint, cilantro, basil, and/or Thai basil leaves, coarsely chopped for garnish or chopped and mixed into sauce
- Crushed peanuts or toasted sesame seeds, to sprinkle on top as a garnish
tbsp = tablespoon
Ingredients for Peanut Sauce
- ½ cup Peanut Butter – creamy natural
- 2 tbsp fresh Lime Juice
- 2 tbsp Rice Vinegar
- 1 tbsp Sriracha
- 1 tbsp Soy Sauce or Tamari (gluten free)
- 2 tsp Maple Syrup (alternative-Honey)
- 1 tsp Fresh Ginger grated
- 4 to 6 tbsp Water, as needed to thin the sauce
- 1 large or 2 small Garlic Cloves crushed and finely diced (Optional)
cup = 8 oz.
tsp = teaspoon
tbsp = tablespoon
Directions
- Bring a large pot of water to a boil. Prepare the noodles according to the package instructions, cooking until al dente.
- Drain and rinse under cold water.
- Transfer to a large bowl and toss with the peanut sauce and tamari.
- Portion the noodles into four bowls and top with the julienned cucumber, carrot, and tofu.
- Garnish with fresh herbs, peanuts or toasted sesame seeds.
DIRECTIONS: PEANUT SAUCE
- Whisk all ingredients and 4 tbsp of the water in a medium bowl till smooth and creamy.
- Only add the additional water if the peanut sauce is too thick.
TIP: How to Julienne Vegetables
Julienning means cutting vegetables into thin, uniform “matchsticks.” It’s a classic technique. Don’t get hung up on making the sticks perfect. You are not a sous chef in a five star restaurant!
Learning how to julienne vegetables can make salads and noodle dishes feel fresher, lighter, and easier to eat because the thin cuts blend more evenly with the noodles and sauce. It’s also a helpful knife skill that builds kitchen confidence over time, while reminding you that cooking at home does not need to look perfect to be delicious and satisfying.
UTENSILS NEEDED:
- A sharp knife
- Cutting board
How to Julienne Carrots
- Peel and trim
Wash and peel the carrot. Cut off the ends. - Cut into manageable sections
Slice the carrot into 2–3 inch pieces so it’s easier to handle. - Square off the sides (optional but helpful)
Trim one side to create a flat surface so it doesn’t roll. Turn and repeat to form a rough rectangle. - Slice into thin planks
Cut lengthwise into thin slices (about 1/8 inch thick). - Stack and cut into matchsticks
Stack a few slices, then cut lengthwise again into thin strips.
How to Julienne Peppers
- Wash the pepper
- Slice off the top and bottom, then cut down one side to open it.
- Remove seeds and white ribs.
- Flatten the pepper by placing the pepper skin-side down on the cutting board.
- Open the curved piece with your hands so it naturally spreads out.
- Gently but firmly with the palm of your hand from the center outward.
- If it still curls, make a small slit through one side edge so the pepper can fully open into a flatter sheet.
- Slice into thin strips.
How to Julienne Cucumber
- Wash the cucumber
- With a vegetable peeler remove the skin if using a regular cucumber. If using an English or Persian cucumber leaving on their thinner skin is an option
- Slice in half lengthwise.
- Optional: Scoop out seeds if large
- Cut into sections (2–3 inches long).
- Slice into planks, then into matchsticks.
