Cold Noodle Salad with Coconut Peanut Sauce

Preparation info

  • Difficulty


  • Serves



Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

I make this at home all the time. If you can find them, fresh Chinese egg noodles are my favorites with this sauce; alternatively, use any fresh or dried long pasta, including good old spaghetti. I’ve used cooked chicken here (my favorite is the Ginger-Poached Chicken) but you can use shrimp or substitute sliced, oven-dried mushrooms. In my experience, this dish has great kid appeal. (Omit the chili-garlic sauce if you need to.)


  1. 12 ounces fresh Chinese egg noodles or other fresh long noodles or 8 ounces dried long noodles of your choice
  2. 1 teaspoon toasted sesame oil
  3. cups finely julienned red bell peppers
  4. cups peeled, seeded cucumber sliced at an angle (for looks)
  5. 2 cups fresh bean sprouts or pea shoots, well washed
  6. 2 cups thinly sliced cooked chicken breast
  7. Coconut Peanut Sauce
  8. ½ cup lightly packed fresh cilantro leaves


Cook the noodles in a pot of lightly salted boiling water until just done but still firm. Drain, rinse with cold water, and drain again. Transfer to a mixing bowl, add the sesame oil, and toss to coat. Add the peppers, cucumber, and sprouts, and toss again. Arrange on a plate and top with the chicken. Cover with plastic and refrigerate for at least 30 minutes to chill. Drizzle the sauce over and sprinkle with cilantro.