Spicy Peanut Noodles
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These Spicy Peanut Noodles are extremely simple to make! A fusion of flavors in a dish that can be prepared in under 20 minutes.
Easy Spicy Peanut Noodles
These spicy peanut noodles have so much flavor! I added some gochujang paste to make it spicy, peanut butter for that sweet, nutty zest and lots of other great ingredients that give this dish an incredible flavor!
There really is no exact science to what goes in dishes like this. I really just go with my gut and the end result is always delicious. But that’s what’s so great about dishes like this, you can customize them to what your taste buds want.
- Noodles – Store bought, packaged. Use your favorite noodles in this recipe. I’ve used different noodles before, such as soba, udon, rice noodles, etc.
- Bell Peppers – I used red, thinly sliced.
- Chicken – I used breasts – boneless, skinless, cut into small strips.
- Garlic and Ginger – Fresh is best! Minced.
- Sesame Oil – You can substitute with any light oil (light olive oil, peanut oil, sunflower oil) it won’t have as much of the sesame flavor so you can add sesame seeds to the light oil to get that sesame taste.
- Soy Sauce – I used low sodium.
- Honey – You can substitute with agave or maple syrup.
- Rice Vinegar – If you don’t have rice vinegar, you can substitute with apple cider vinegar.
- Gochujang paste – You can use any of your favourite hot sauces but I find that Sriracha or Sambal Oelek are the most similar in flavor. Gochujang is a red chili paste that is savory, sweet and spicy. I usually find this in the Asian aisle of my grocery store, or visit your local Asian market.
- Peanut Butter – I used smooth but you can use whatever you have! Crunchy peanut butter would add a nice texture as well.
- Water
- Basil – For garnish. Thai basil would be nice in this dish as well.
- Limes – to squeeze over your noodles when serving, it really does bring out all the flavors.
hese Spicy Peanut Noodles are your ticket to a delicious, fuss-free meal, perfect for those nights when you want something quick yet absolutely scrumptious.
Grab your choice of Asian noodles – be it udon, soba, or rice noodles – and cook them as per the instructions on the package. It’s usually a quick affair, so keep an eye on them to avoid overcooking. Once they’re done, drain them well and set them aside.
Now, let’s make the peanut sauce! In a small bowl, combine the peanut butter, gochujang, rice vinegar, honey, and soy sauce. Pour in the water gradually, whisking as you go, to get the consistency just right.
Heat your wok or a large skillet and swirl in the toasted sesame oil. When it’s nice and hot, add your thinly sliced chicken breast. Cook it until it’s no longer pink, making sure each piece gets a nice sear. Now, add the minced garlic and ginger and cook for about 30 seconds, just until they release their magical aromas. Follow up with the sliced red bell pepper, giving everything a good mix and cooking for another quick minute.
Add the cooked noodles to your wok, followed by that mouthwatering peanut sauce. Toss everything well together, ensuring each noodle strand is lovingly coated in that gorgeous sauce.
Last but definitely not least, sprinkle some fresh basil on top for an herby lift. Don’t forget the lime wedges and if you’re feeling a bit extra, a sprinkle of crushed peanuts can add a delightful crunch.
Frequently Asked Questions
How can I adjust the spice level in this recipe?
The spice level in this dish is quite flexible. If you prefer a milder taste, reduce the amount of Gochujang (hot pepper paste) or omit it altogether. For those who love an extra kick, feel free to increase the Gochujang or add a sprinkle of red pepper flakes.
Can I make this dish vegetarian or vegan?
Absolutely! To make these Spicy Peanut Noodles vegetarian or vegan-friendly, simply skip the chicken or replace it with tofu, tempeh, or more vegetables like broccoli, snap peas, or mushrooms.
Is this dish suitable for meal prep?
es, Spicy Peanut Noodles are fantastic for meal prep! They hold up well in the fridge and the flavors often meld and intensify over time. If you’re preparing this dish ahead of time, you might want to store the toppings separately and add them fresh when you’re ready to eat. This keeps the textures and flavors at their best.
Expert Tips
- Toast the Sesame Oil: For an extra depth of flavor, briefly heat the sesame oil in the wok before adding other ingredients. This step brings out a nuttier, more intense flavor from the oil.
- Slice Chicken Thinly: Ensure your chicken breast is sliced into thin, even strips. This not only helps it cook evenly and quickly but also ensures every bite is infused with the sauce’s flavor.
- Fresh Ingredients for the Sauce: Use fresh garlic and ginger for the sauce. Fresh ingredients make a significant difference in flavor compared to their dried or powdered counterparts.
- Garnish Just Before Serving: Add the fresh basil and lime wedges right before serving. This keeps them vibrant and fresh, adding a burst of flavor and color to your dish.
Storage
Store leftover peanut noodles in an airtight container in the fridge for up to 3-4 days. To reheat, just pop it in the microwave or back in a skillet/wok until heated through.
If you want to keep this dish longer, you can freeze it in an airtight container – just keep in mind it may lose its quality and is best served fresh.
Discover More Asian Recipes
- Shrimp Shiitake Noodles
- Asian Style Pepper Steak
- Asian Style Udon Noodles with Pork and Mushrooms
- Hoisin Chicken Udon Noodles
- Instant Pot Beef and Broccoli
- Mongolian Beef Ramen Noodles
- Beef Broccoli Noodle Stir Fry
- Garlic Noodles
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Spicy Peanut Noodles
Video
Ingredients
- 12 ounce asian noodles (such as udon, soba, rice noodles)
- 2 tablespoons toasted sesame oil
- ¾ pound chicken breast (boneless, skinless, cut into small thin strips)
- 5 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 1 medium red bell pepper (cut in slices)
Sauce
- ½ cup soy sauce (low sodium)
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 2 tablespoons Gochujang ((hot pepper paste))
- ½ cup peanut butter (smooth)
- ¼-½ cup water
Toppings
- fresh basil
- limes (cut in wedges)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook Noodles – Cook noodles according to package instructions.
- Make Peanut Sauce – In a small bowl, whisk together the peanut butter, gochujang, rice vinegar, honey, soy sauce and the water; set aside.
- Cook Chicken – Heat the sesame oil in a large skillet or wok then the add chicken to it – cook until no longer pink. Next, add garlic and ginger and sauté with the chicken for 30 seconds until aromatic. Add the red pepper sauté for another minute.
- Toss Together – Add noodles and peanut sauce to the wok, remove from heat, and toss well to make sure all the noodles are coated.
- Garnish and Serve – Garnish with basil and serve with lime wedges and crushed peanuts if desired.
Equipment
Notes
- Slice Chicken Thinly: Ensure your chicken breast is sliced into thin, even strips. This not only helps it cook evenly and quickly but also ensures every bite is infused with the sauce’s flavor.
- Fresh Ingredients for the Sauce: Use fresh garlic and ginger for the sauce. Fresh ingredients make a significant difference in flavor compared to their dried or powdered counterparts.
- Note: there will be lots of sauce in this dish, but the noodles will absorb most of the sauce.
- Store leftover peanut noodles in an airtight container in the fridge for up to 3-4 days. To reheat, just pop it in the microwave or back in a skillet/wok until heated through.
- If you want to keep this dish longer, you can freeze it in an airtight container – just keep in mind it may lose its quality and is best served fresh.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
