Peanut Butter Chili oil noodles

The first time I tried this Peanut Butter Chili Oil noodles, it blew my mind away. And very quickly became one of my go-to quick noodles recipes because it is so easy to make. You only need peanut butter and a few Asian ingredients. If you love making Asian dishes, I’m pretty sure you already have all these ingredients in your pantry.

Noodles I use

I am a huge fan of using squiggly noodles for these peanut butter chili noodles. Whichever sauce you use, they bind it with so much better than other noodles. You can buy these squiggly noodles from Asian grocery stores, or Trader Joe’s also has squiggly noodles (with a sauce packet too, but I discard it)

Ramen noodles are also a very popular option for peanut butter noodles (without the seasoning packet, of course). For a gluten-free option, you can use either rice ramen noodles or gluten-free soba noodles.

Topping Ideas

When I make these noodles for dinner, I always try to add a topping to make it a little more balanced. My favorites are browned minced meat or stir-fried mushrooms. I make them very simple with a little bit of Japanese BBQ sauce and minced garlic.

You can also top it with a poached egg to add more protein to the meal. I also like to add wilted baby bok choy, Chinese broccoli, or broccolini as a vegetable option.

Crushed peanuts and sesame seeds are also popular topping that helps to add more texture.

Variations of Peanut Butter Chili Noodles

You can make so many variations of these peanut butter chili noodles.

If you’re a fan of sesame flavor more than the peanut flavor, you can swap half of the peanut butter with tahini/sesame paste, which adds a really good smoky nutty flavor to the dish.

You can also swap chili oil with shrimp oil (I usually make this at home by frying shrimp heads in avocado oil and then straining the oil a few times) or XO sauce. Also, adding just a bit of shrimp paste can also elevate the umami flavor.

If you love to add garlic flavor to it, you can also add a bit of garlic-infused olive oil. Just be careful not to add too much, since it can overpower the other flavors.

I hope you give this delicious and super quick Peanut Butter Chili Oil noodles recipe a try. It’s very easy to make with a few pantry ingredients.

Print Recipe

Peanut Butter Chili oil noodles

Author: Roshani Wickramasinghe Cooking Method: Boiling, Mixing Cuisine: Asian Recipes, Fushion Courses: Dinner, Lunch Recipe Keys: Dairy Free Quick Meals Vegan Vegetarian Meals

Difficulty: Beginner Prep Time 2 mins Cook Time 10 mins Total Time 12 mins

Servings: 2

Description

Creamy, umami, salty, spicy, and super delicious! I promise you, once you try this peanut butter noodles recipe, you're going to make it again and again. 

Ingredients

Servings

• 2 individual packets of Squiggly noodles (3.5 oz each) (or any noodle of your choice)

For the sauce

• 3 tbsp Peanut Butter (I use no sugar creamy peanut butter)

• 1 tbsp Chili Crisp or Chili Oil (I use Lao Gan Ma chili crisp with chili oil)

• 1 tsp Toasted Sesame oil

• 1 tbsp Soy sauce

• 2 tsp Sugar (adjust to your taste)

• 2 tbsp hot water from boiling noodles

Toppings

• 1 tbsp Chopped Cilantro

• 1 tbsp thinly sliced spring onions

• 1 tbsp crushed peanuts (optional, for texture)

Instructions

1. Boil Noodles according to package instructions. (You're going to need 2 tbsp of water from boiling noodles to make the sauce in the next step)

   

2. While the noodles are boiling, add peanut butter,  chili oil, sesame oil, soy sauce, sugar and water from the boiling noodles to a large bowl. Mix well until it looks saucy. If the sauce is too thick, you can add more noodle water. 

   

3. Drain the noodles. Add the sauce bowl and mix well. (I find it's easy to mix with two forks)

   

4. Add the noodles to serving bowls. Top with cilantro, spring onions, and crushed peanuts. Serve immediately. 

   

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