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Chilled Glass Noodles with Peanut Sauce | Chris Cooks

January 15, 2023

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In the world of grain-free eating, glass noodles are Heaven-sent. Not as a substitute, in my opinion. Meaning, I wouldn’t necessarily suggest ladling a scoop of marinara over top with some Italian meatballs. But for the joy of eating a noodle, and an openness to try something new, this ingredients will quickly become a pantry staple.

Glass noodles are made of sweet potato starch, and have a springy, firm texture. They’re great in soups and stir-fries, but perhaps nowhere they shine greater than in a chilled dish, like this one.

See our kitchen sources here!

Additionally, this peanut sauce is a great way to achieve a creamy mouthfeel without the dairy. This chilled noodle side dish leans Asian, but can be paired with so many foods. I love it alongside grilled meats, sautéed garlicky green beans, fish, or enjoyed on its own as a light lunch.

Serve immediately or chill in the fridge for up to 36 hours, covered tightly. If reserving, save the final garnish for service.


Sweet potato noodles (glass noodles) are Heaven-sent for food restrictions. So many uses. Full recipe on #chriscooks #glassnoodles #peanutbutter #grainfree #glutenfree #dairyfree #foodrestrictions

♬ original sound – Chris Marcum

Chilled Glass Noodles with Peanut Sauce

A creamy, cool, and tangy side dish that goes perfectly with any Asian-leaning dishes and grilled meats.
Course: Side Dish
Servings: 4


For the Sauce



Make the noodles

  • Bring a pot of water to a boil with a couple tsp of olive oil in it. Boil the glass noodles for 5-7 minutes until cooked through. Immediately strain and run under cold water until completely chilled. Toss with a couple scoops of ice and let sit in the sink until sauce is ready.

Make the sauce

  • In a pan on the stove, heat the olive oil and sesame oil together until hot, but not smoking.
  • Add the garlic, lime zest and ginger to a heat-proof bowl and pour the hot oil over them. Add the remaining ingredients and whisk to combine. For a lighter-tasting dish, add 1 Tbsp water.

Prep and serve

  • Rinse the noodles well with cold water to melt all the ice, then drain thoroughly. Add to the bowl with the dressing, cut the noodles with clean kitchen shears 3 or 4 times, then toss to coat. Garnish with chopped green onion and more cilantro if desired.
  • Serve cold, either immediately or it can store in the fridge for up to 24 hours.

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What do you think?

  1. Emma says:

    LOVE peanut sauce. Can’t wait to try this!

  2. Marah says:

    So sad to have hated this! Eek. I think the fish sauce was the culprit…

  3. Jen Bernard says:

    This looks amazing, but I’m wondering about grain free? I thought rice was a grain? Genuinely curious since we believe our daughter has hashimotos, and we’re trying to figure everything out with her diet. You guys have been such a great source for info, recipes, etc.! Thank you so much! ❤️

  4. Alison says:

    Can you please tell me a substitute for the honey that is sugar free? Or can you just omit it? Thanks in advance.

  5. Lauren says:

    Chris, what would you suggest as a substitute for sesame oil? We have an allergy over here. I’ve tried walnut and perilla, but don’t love them. This recipe looks amazing, can’t wait to try it Thanks!

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