Ingredients

For the Noodles

  • 8 oz (225g) noodles (soba, udon, or spaghetti)
  • 1 medium cucumber, peeled into ribbons
  • ¼ cup roasted peanuts, crushed
  • 1 tbsp toasted sesame seeds
  • 2 green onions, thinly sliced (optional, for garnish)
  • Fresh cilantro, chopped (optional, for garnish)

For the Spicy Miso-Peanut Sauce

  • 3 tbsp creamy peanut butter
  • 1 tbsp white miso paste
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1–2 tsp sriracha (adjust for spice preference)
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 1 tsp maple syrup or honey
  • 2–4 tbsp warm water (to thin sauce)

Equipment

  • Large pot for boiling noodles
  • Colander
  • Vegetable peeler or mandoline (for cucumber ribbons)
  • Mixing bowl
  • Whisk or fork
  • Measuring spoons and cups

Instructions

  1. Cook the Noodles
    Bring a large pot of water to a boil. Cook noodles according to package instructions (about 4–8 minutes, depending on type). Drain and rinse under cold water for cold noodles, or keep warm for a hot dish. Set aside.
  2. Prepare Cucumber Ribbons
    Using a vegetable peeler or mandoline, peel the cucumber into thin ribbons, stopping when you reach the seeds. Set aside.
  3. Make the Spicy Miso-Peanut Sauce
    In a mixing bowl, whisk together peanut butter, miso paste, soy sauce, rice vinegar, sesame oil, sriracha, ginger, garlic, and maple syrup/honey. Gradually add warm water, 1 tbsp at a time, until the sauce reaches a smooth, pourable consistency.
  4. Combine Noodles and Sauce
    In a large bowl, toss the cooked noodles with the sauce until evenly coated. If serving cold, ensure noodles are cooled completely. If serving warm, gently heat the sauce in a pan over low heat before tossing.
  5. Assemble the Dish
    Divide noodles into serving bowls. Top with cucumber ribbons, crushed peanuts, sesame seeds, and optional green onions or cilantro.
  6. Serve
    Serve immediately as a cold or warm dish. For extra spice, drizzle with additional sriracha or chili oil.

Tips

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Refresh cold noodles with a splash of water or soy sauce before serving.
  • Variations: Add protein like grilled tofu, chicken, or shrimp. Swap cucumber for shredded carrots or edamame for variety.
  • Spice Level: Adjust sriracha to taste, or use chili crisp for a smokier heat.

Nutritional Information (Per Serving, Approx.)

  • Calories: 400 kcal
  • Protein: 12g
  • Fat: 18g
  • Carbohydrates: 50g

Serves: 2–3
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes