Choice of Katsu Chicken or Crispy Fried Tofu cold ramen noodles in a creamy spicy Sichuan sesame peanut sauce with fresh cucumber, scallions, cilantro, slaw, roasted peanuts, and pickled red onion (super spicy)

Combine rice vinegar, water, sugar, and salt in a jar or bowl and stir until sugar dissolves. Add thinly sliced red onion, press under liquid, cover, and chill at least 30 minutes (can be made ahead 1–2 days).

Bring a large pot of salted water to a boil. Add ramen noodles and cook according to package until just tender (about 2–4 minutes for fresh, 3–5 minutes for dried). Drain and rinse under cold water until cool. Toss with a drizzle of neutral oil to prevent sticking. Chill in fridge while preparing other components.

Cook noodles

Pat chicken dry, season both sides with 1/2 tsp salt and 1/4 tsp pepper. Set up three shallow bowls: flour, beaten egg, and panko. Dredge each chicken breast in flour, shake off excess, dip in egg, then press into panko until well coated. Heat neutral oil in a skillet (or deep fryer) to 350°F (175°C). Fry chicken until golden and internal temp reaches 165°F (approx. 4–6 minutes per side depending on thickness). Drain on a rack or paper towel, rest 5 minutes, then slice into strips.

Prepare katsu chicken (if using)

Press tofu for at least 20 minutes to remove moisture. Cut into slabs. Lightly season with 1/2 tsp salt. Dredge tofu in flour, then egg wash (or cornstarch slurry for vegan), then panko. Fry in 350°F (175°C) oil until golden and crisp, about 3–4 minutes per side. Drain on paper towel and keep warm or cool briefly if serving cold.

Prepare crispy tofu (alternative protein)

In a medium bowl, whisk together peanut butter, tahini, soy sauce, black vinegar (or rice vinegar), sesame oil, doubanjiang, Sichuan chili oil, toasted sesame seeds, sugar, grated ginger, minced garlic, five-spice (if using), and 1/4 tsp salt. Gradually whisk in warm water, 1–2 tablespoons at a time, until you reach a pourable, creamy consistency that clings to noodles (about 1/2 cup total). Taste and adjust heat with more chili oil or doubanjiang and seasoning with salt or a teaspoon more sugar if it needs balance.

If sauce thickens when chilled, thin with additional warm water or a splash of soy sauce before tossing with noodles.

Prepare vegetables: julienne cucumber, slice scallions on a bias, chop cilantro, and toss slaw mix with a pinch of salt and 1 tsp rice vinegar to lightly season. Chop roasted peanuts coarsely.

Divide chilled noodles among 4 bowls (about 3 oz noodles per serving).

Spoon 2–3 tablespoons of the Sichuan sesame-peanut sauce over each portion of noodles and toss gently to coat evenly. Add more sauce to taste (reserve extra in case guests want more).

Arrange protein: place 3–4 slices of katsu chicken or 3–4 crispy tofu slabs on top of each bowl.

Top with julienned cucumber, a small mound of slaw, pickled red onion (about 2 tablespoons), chopped scallions, cilantro, and a generous sprinkle of chopped roasted peanuts.

Finish with an extra drizzle of Sichuan chili oil for more heat, a squeeze of lime, and optional extra toasted sesame seeds or red pepper flakes. Serve immediately cold. Provide extra sauce and chili oil on the side for super spicy preference.

ramen noodles (fresh or dried)

chicken breast, pounded to 1/2" (for katsu)

panko breadcrumbs

all-purpose flour

large egg

firm tofu (for crispy tofu option), pressed and cut into 3/4" slabs

neutral oil for frying (vegetable, canola, or peanut)

salt

black pepper

smooth peanut butter

tahini (sesame paste)

soy sauce

Chinese black vinegar or rice vinegar

sesame oil

warm water (for thinning)

Sichuan chili oil (with flakes)

doubanjiang (spicy fermented broad bean paste)

toasted sesame seeds

granulated sugar or honey

fresh ginger, grated

garlic, minced

Chinese five-spice powder (optional)

english cucumber, julienned

green onions (scallions), thinly sliced on bias

fresh cilantro leaves, roughly chopped

pre-made slaw mix (cabbage & carrot) or shredded napa cabbage

roasted peanuts, coarsely chopped

pickled red onion (quick-pickled)

lime wedges (for serving)

red onion, thinly sliced

rice vinegar

water

granulated sugar

extra Sichuan chili oil

crushed red pepper flakes

toasted sesame seeds (extra)

Super Spicy Cold Noodles

Make Super Spicy Cold Noodles Recipe in just 1h 15m. Choice of Katsu Chicken or Crispy Fried Tofu cold ramen noodles in a creamy spicy Sichuan sesame peanut sauce with fresh cucumber, scallions, cilantro, slaw, roasted peanuts, and pickled red onion (super spicy)

Super Spicy Cold Noodles Recipe

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