Chilled peanut rice noodles
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
A creamy peanut-lime dressing coats quick noodles and crisp vegetables.
Southeast Asian-inspired · lunch, dinner, noodles · easy
Servings: 2
Prep: 9 min
Cook: 6 min
Total: 15 min (estimate)
Estimated cost: USD 5 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Peanuts, Soy. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 6 ounces dry rice noodles (170 g Choose a gluten-free variety that cooks in 4–6 minutes. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 3 tablespoons smooth peanut butter (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 medium carrots (grated)
- 1/2 medium cucumber (thinly sliced)
- 2 tablespoons lime juice
- 1 tablespoon gluten-free tamari (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1/4 teaspoon red pepper flakes
- 6 cups water (plus 3 tablespoons for dressing)
Cooking instructions
- Boil the 6 cups of water and cook the dry rice noodles for their package time, choosing the specified quick-cooking variety. Drain and rinse under cold drinking water, then drain thoroughly.
- Whisk the smooth peanut butter, lime juice, gluten-free tamari and 3 tablespoons of water until smooth. Stir in the red pepper flakes.
- Toss the noodles with the dressing, carrots and cucumber until evenly coated.
- Divide into two bowls and serve promptly, or refrigerate covered; do not leave the noodles at room temperature to cool further.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.