These Quick Spicy Peanut Noodles is the easy weeknight dinner you can have ready to devour in 10 minutes. Enjoy satisfying chewy noodles coated with a savory spicy peanut sauce that comes together with just a few simple staple ingredients.
This Quick Spicy Peanut Noodles is one of my favorite go-to noodle dish when I'm craving something more elevated than instant ramen, but require minimal cooking. The sauce is peanut butter, garlic, red chili flakes, dark and soy sauce, black vinegar, and a tiny teaspoon of sugar to balance it out. It's nutty, savory, and perfect on its own or as a side.
I wholeheartedly look towards other creators for inspiration. So when I looked up peanut noodles sauce, I watched Christie At Home make this and I literally drooled. I tweaked and adapted it and now I make this in my regular rotation whenever I'm craving it!
If you LOVE fusion pastas, take a look at my Garlic Butter Chili Crisp Pasta. I keep that one in my back pocket for quick weeknight dinner ideas!
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Ingredients
You can find almost all these items at your local Asian grocery store. You can also look at your nearby supermarket or order online on Amazon.
- Wheat noodles: I'm using ribbon noodles in this recipe - their wavy shape holds sauce well and has a very satisfying bite. You can also use flat wheat noodles, ramen, or egg noodles. To make it gluten-free, use rice noodles. Cook per package instructions.
- Peanut butter: Use the creamy version. Great substitutions (or if you're allergic) are tahini, Chinese sesame paste, or cashew or almond butter.
- Garlic: Is it even Asian noodles without a little bit of garlic?
- Red Pepper Flakes: Gochujaru or Korean red pepper flakes is my top choice. You can also use Sichuan pepper or the classic red pepper flakes - these give more intense spicy, so adjust amount needed.
- Soy sauce: Use regular, light or low-sodium, or even gluten-free soy sauce.
- Dark soy sauce: thicker consistency that adds caramel color and taste.
- Chinese black vinegar: Mild vinegar commonly used in Chinese cuisine. You can also use rice vinegar or apple cider vinegar.
- Granulated sugar: Use any sweetener - honey, agave, maple syrup, cane or brown sugar.
- Neutral oil: When recipes call for neutral oil, they usually mean any oil with a neutral flavor profile and high smoke point - vegetable, avocado, grapeseed, canola, corn, or sunflower oil. Avoid olive, sesame, or walnut oil.
- Chopped peanuts and sesame seeds: Texture and crunch.
- Green onions: Add into sauce and save some for garnish
How To Make Quick Spicy Peanut Noodles
To make the sauce, combine sauce ingredients into heat-safe bowl.
Heat oil in separate saucepan. Pour in and mix well.
Cook al dente noodles and add directly to hot sauce. Do not rinse noodles.
Stir to coat noodles. Garnish with green onions and chopped peanuts.
Suzy's Tips For Success
- Heat oil properly: Oil needs to be hot enough to cook the garlic. Place wooden chopsticks or utensil in oil as it heats in a small saucepan. It is ready when you see bubbles forming around the chopstick. Pour oil over sauce ingredients immediately.
- Avoid overcooking noodles: Mushy overcooked noodles can definitely ruin the entire bowl. Set a timer and test if they're al dente after 3 or 3:30 minutes.
- Do not rinse cooked noodles: Many Asian noodles do not require rinsing as pasta does. Add directly into the hot sauce and stir immediately to ensure even coating.
Best Way To Store/Reheat Spicy Peanut Noodles
Store leftovers in an airtight container for up to 3 days in the fridge. To reheat, microwave with a covered damp paper towel for 2 minutes.
FAQ
You can omit the topping and substitute the peanut butter for tahini (sesame) or cashew butter. Also, check out my Cilantro Lime Noodles recipe!
Yes! Use gluten-free pasta or rice noodles, and substitute gluten-free regular and dark soy sauces.
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Equipment
- large heat-proof mixing bowl
- small saucepan to heat oil
- large pot to cook noodles
Ingredients
- 8 oz wheat noodles
Spicy Peanut Sauce
- 2 tablespoon creamy peanut butter
- 2 garlic cloves minced
- 1-1½ tablespoon gochugaru or red pepper flakes adjust to spicy preference
- 1 teaspoon granulated sugar
- 1 green onion chopped & divided
- 1½ tablespoon soy sauce
- 1½ tbsp dark soy sauce
- 1 teaspoon black vinegar
- ¼ cup oil vegetable, avocado, canola, etc.
Garnish
- chopped peanuts
- sesame seeds
Instructions
- Combine all the sauce ingredients in a heat-safe mixing bowl, saving half the chopped green onions for later.2 tablespoon creamy peanut butter , 2 garlic cloves, 1-1½ tablespoon gochugaru or red pepper flakes, 1 teaspoon granulated sugar, 1 green onion, 1½ tablespoon soy sauce, 1½ tablespoon dark soy sauce, 1 teaspoon black vinegar
- In a small saucepan, heat oil for approx 1 min. Place wooden chopstick/utensil in oil. Remove from heat when bubbles form around the chopstick. Pour oil immediately into the sauce bowl and mix.¼ cup oil
- In a pot of boiling water, cook noodles according to package instructions Strain and add directly to sauce bowl. Do not rinse noodles.8 oz wheat noodles
- Stir until noodles are coated evenly. Top with chopped peanuts and sesame seeds and serve.chopped peanuts , sesame seeds
Nutrition
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