Cold Sesame Rice Noodles with Cucumber


8 ounces – rice noodles, flat Thai style
1 Tbsp roasted or toasted sesame oil
1/2 cup S&F Teriyaki (Gluten-Free)
1/4 cup peanut butter (either smooth or chunky)
1 Tbsp red pepper flakes
1 Tbsp Sriracha
2 Persian or 1 cup English cucumber, 1/2 grated and 1/2 thinly sliced
1 scallion, sliced thin on bias
1/4 cup salted roasted peanuts, chopped rough
1/4 cup fresh cilantro leaves, chopped rough


Large Pot
2 x Mixing Bowls


  1. Bring a large pot of water to the boil and prepare a bowl of ice water to shock noodles for when they are done cooking.
  2. Add noodles to the boiling water and cooked until al dente, about 3 to 5 minutes. Drain and transfer to the bowl of ice water and soak for 5 minutes. Drain and toss with the peanut oil, reserve until later.
  3. In a mixing bowl, whisk together the peanut butter and S&F Teriyaki (Gluten-Free), red pepper flakes, and Sriracha. Next add in the grated cucumber, half amount of the scallion, and half amount of the peanuts. Add the chilled noodles and mix thoroughly.
  4. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.