Spicy Peanut Noodles

These Spicy Peanut Noodles are extremely simple to make! A fusion of flavors in a dish that can be prepared in under 20 minutes. 

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.

Ingredients

Keep Scrolling for to the recipe card for the full list of ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

• 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.

How to make Spicy Peanut Noodles

1. Cook Noodles – Cook noodles according to package instructions.
2. Make Peanut Sauce – In a small bowl, whisk together the peanut butter, gochujang, rice vinegar, honey, soy sauce and the water; set aside.
3. 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.
4. Toss Together – Add noodles and peanut sauce to the wok, remove from heat, and toss well to make sure all the noodles are coated.
5. Garnish and Serve – Garnish with basil and serve with lime wedges.

How to serve

These spicy peanut noodles are best served piping hot, I love them so much that I’d eat them cold. If you want to add additional veggies to this dish, be my guest! It would be awesome with broccoli, corn, snow peas or bean sprouts to give you a few ideas.

How to store leftovers

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.

More Asian inspired recipes to try:

• Shrimp Shiitake Noodles
• Asian Style Pepper Steak
• Asian Style Udon Noodles with Pork and Mushrooms
• Hoisin Chicken Udon Noodles
• Instant Pot Beef and Broccoli
• Baked Salmon Teriyaki
• Mongolian Beef Ramen Noodles
• Drunken Noodles with Chicken
• Chicken Teriyaki
• Beef Broccoli Noodle Stir Fry
• Instant Pot Cashew Chicken

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Spicy Peanut Noodles

4.54 from 15 votes

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

Author: Joanna Cismaru

Serves: 4

Print Pin Rate

These Spicy Peanut Noodles are extremely simple to make! A fusion of flavors in a dish that can be prepared in under 20 minutes. 

Equipment

• 14-inch Wok

Ingredients

• 12 oz asian noodles such as udon, soba, rice noodles
• 2 tbsp toasted sesame oil
• 3/4 lb chicken breast boneless, skinless, cut into small thin strips
• 5 cloves garlic minced
• 1 tbsp fresh ginger minced
• 1 medium red bell pepper cut in slices

Sauce

• 1/2 cup soy sauce low sodium
• 1 tbsp honey
• 2 tbsp rice vinegar
• 2 tbsp Gochujang (hot pepper paste)
• 1/2 cup peanut butter smooth
• 3/4 cup water

Toppings

• fresh basil
• limes cut in wedges

US Customary – Metric

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.

Recipe Notes

1. Note: there will be lots of sauce in this dish, but the noodles will absorb most of the sauce.
2. 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.
3. 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:

Calories: 701kcal (35%)Carbohydrates: 76g (25%)Protein: 41g (82%)Fat: 28g (43%)Saturated Fat: 5g (31%)Cholesterol: 54mg (18%)Sodium: 2336mg (102%)Potassium: 689mg (20%)Fiber: 8g (33%)Sugar: 18g (20%)Vitamin A: 973IU (19%)Vitamin C: 41mg (50%)Calcium: 30mg (3%)Iron: 2mg (11%)

Course:Dinner, Lunch

Cuisine:Asian

Keyword:spicy peanut noodles

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