Spicy Peanut Noodles packed with that delicious spice and richness from peanut butter. These noodles are SO EASY to make and SO SATISFYING! You can easily prepare this in 15 minutes or less.
I can easily eat this every day and switch it up by adding different cooked vegetables or protein of choice to complement these noodles.
THESE SPICY PEANUT NOODLES ARE:
- Super easy to make
- Require only a few basic ingredients
- Easily adjustable to your taste and preference
- Super satisfying and hearty!
SPICY PEANUT SAUCE
I mixed together the following:
- peanut butter
- soy sauce
- dark soy sauce
- garlic chili oil or chili oil with sediment
- rice vinegar or regular vinegar
- sugar, optional for sweetness
Full detailed recipe is down below!
Note: Prepare the sauce before cooking the noodles so you can just add the noodles into the sauce right after cooking!
WHEAT NOODLES OF CHOICE
I used knife cut noodles. I love the texture of these noodles for the distinct curly edges. You can use other noodles of choice and even rice noodles, if you’re looking to use gluten-free noodles.
Simply cook your noodles according to package instructions or until chewy to your liking.
MIX AND ENJOY YOUR SPICY PEANUT NOODLES!
- Drain the noodles from the water and immediately add the noodles in the sauce. Mix well to coat in the sauce. You can add additional 1-2 tbsp of water from the noodles in case the sauce is thick and you want a runnier consistency to mix the noodles easily.
- Finish with fresh coriander and spring onions/green onions and sesame seeds, if desired. Enjoy!
OTHER NOODLE RECIPES YOU MIGHT ENJOY:
- Shoyu Udon
- Wonton Noodle Soup
- Saucy Ramen Noodles
- Wonton Noodle Soup
- Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
- Jjajangmyeon (Noodles in Black Bean Sauce)
- Thai Drunken Noodles (Pad Kee Mao)
- Easy Spicy Miso Noodles
- Ginger and Scallion Noodles
Spicy Peanut Noodles
Spicy Peanut Sauce
- 1.5-2 tbsp peanut butter , plain or chunky
- 1-2 tbsp soy sauce , add more or less depending on desired taste
- 1 tsp dark mushroom soy sauce , optional for colour
- 1 tbsp garlic chili oil or chili oil with sediment , see homemade chili oil recipe here
- 1 tbsp gochugaru or other chili power/flakes of choice
- 1/2 to 1 tbsp rice vinegar , Chinese black vinegar, regular vinegar
- 1-2 tsp sugar optional for additional sweetness
- 2-3 tbsp water
- 3.5 oz dry wheat noodles , I used knife cut noodles (feel free to use rice noodles for a GF option)
For topping/To Finish
- Chopped spring onions/green onions
- Chopped coriander
- Sesame seeds
- Drizzle sesame oil
- Prepare the sauce – mix everything in a large bowl. Make sure the peanut butter is smooth unless using chunky peanut butter.Feel free to adjust everything to your taste. If using sweetened peanut butter, you can skip the sugar. (Note: be sure to prepare the sauce first so you can immediately add the noodles after cooking)
- Noodles – cook your noodles according to package instructions or until chewy to your liking.
- Drain the noodles from the water and immediately add the noodles in the sauce. Mix well to coat in the sauce.
- You can add additional 1-2 tbsp of water from the noodles in case the sauce is thick and you want a runnier consistency to mix the noodles easily.
- Finish with fresh coriander and spring onions/green onions and sesame seeds and sesame oil, if desired. Enjoy!
This Post Has 24 Comments
Can I substitute sesame paste for the peanut butter?
Yup that works too! Tho of course that’d make it spicy sesame noodles but soo good too! I recommend to add lots of sesame seeds if you’d like 😉
Awesome!! I do love peanut butter but a family member is allergic to it. I can’t wait to check out your cookbook! Thank you for all the wonderful recipes.
Is dark soy sauce different from sweet soy sauce? Can they be substitutes?
Hi Angel, the two are different. Dark soy is used mostly for colour while sweet soy will add sweetness and also some saltiness. Dark soy is optional. Hope this helps!
This is so good! I did half the spice cause I shared it with my nephew. I also used shichimi instead of gochugaru
and it tuned out fine. The knife cut noodles was the perfect one to use cause of texture and the sauce can really cling to it.
Loved this recipe! Very simple but delicious!
Glad you liked it, thanks Amanda!! ◡̈
excited to make these!! i suuuper love your recipes 🙂 can i substitute gochujang for the gochugaru?
Hi Marie!! Yes you can but I recommend to add less soy sauce first then just adjust to your taste since gochujang can already be quite salty. Hope this helps and thank you!! ◡̈
Absolutely delicious. I stir fried a few chopped veggies first then added the noodles and sauce. Totally amazing. I could have eaten a bucket full. 10/10. Thanks, again, Jeeca!
So happy you enjoyed this! Thanks so much as well! ◡̈
This was a huge hit! Definitely adding it to my rotation – loved the spice with peanut butter (yum!) can’t go wrong!
Thanks so much Jennifer! ◡̈
Absolutely delicious!!! Very easy to make, very easy to eat a lot of! Yum!!!
Yay, thank you Verity! Glad you liked it ◡̈
Obsessed with this dish!!!!! I have made it so many times since coming across this on instagram. My new favorite food. So good. I’ve used a different type of noodle every time just depending what I have at home and every type is just as good!
Thank you Jenna!! So so happy you’ve been enjoying this! One of my fav noodles dishes too hehe
Really good! I sautéed a bag of broccoli slaw and pan fried a block of thinly sliced extra firm tofu in chili oil and mixed that in to the finished noodles. Leftovers reheated really well at work. Thanks for the recipe!
Sounds like such a great meal w the broccoli and tofu!! Thanks so much for trying it out and glad you liked it ◡̈
So good! Didn’t have chili oil but added in some gochujang, doenjang, and sesame oil – ate with some baked tofu and was amazing!
Yay thanks so much Rebecca! ◡̈
can this sauce be pre-prepped and stored?
yes you can! Then you can just quickly heat the sauce in the a microwave before adding your cooked noodles. ◡̈