Chili Peanut Noodles

There’s something magical about a big, steamy bowl of noodles. They’re comforting, satisfying, and endlessly adaptable to whatever mood or craving strikes. On busy days when you want something bold in flavor but quick to prepare, Chili Peanut Noodles might just be your perfect go-to.

This dish brings together the rich, nutty creaminess of peanut butter with the tang of rice vinegar, the saltiness of soy sauce, and the fiery kick of chili crisp and gochugaru. The balance is irresistible—spicy enough to warm you up, but not so overpowering that it hides the other flavors. The sauce clings to each strand of noodle, ensuring every bite is packed with flavor.

Best of all, you can have it ready in under 15 minutes. It’s ideal for weeknights, solo lunches, or even as a side dish for a larger spread of Asian-inspired plates. With just a few pantry staples and a couple of fresh garnishes, you’ll have a restaurant-worthy bowl without stepping outside your kitchen.

Why This Recipe Works

• Quick & easy – Ready in about 15 minutes from start to finish.
• Flavor-packed – Combines nutty, savory, tangy, and spicy notes.
• Flexible – Works with different noodle types, from udon to spaghetti.
• Customizable spice – Adjust heat level to suit your taste.
• Great for meal prep – Sauce can be made ahead for faster assembly.

Ingredients You’ll Need

For the Noodles

• ~250 g noodles (La Mian, udon, or knife-cut noodles work great)

For the Chili Peanut Sauce

• ¼ cup hot noodle water (adjust for desired consistency)
• 3 tablespoons peanut butter
• ½ tablespoon soy sauce
• ½ tablespoon rice vinegar
• ½ teaspoon sugar, to taste
• ½ teaspoon sesame oil
• ¼ teaspoon salt, to taste
• 1–2 teaspoons chili crisp
• 1–2 teaspoons gochugaru (Korean red pepper flakes)

Garnish

• 2 tablespoons cilantro, chopped
• 1 tablespoon scallions, chopped

Step-by-Step Instructions

Step 1: Cook the Noodles

Bring a pot of water to a boil and cook your chosen noodles according to the package instructions until just tender. If you’re using fresh noodles, they’ll typically cook faster than dried. Reserve at least ¼ cup of the starchy noodle water before draining—this will help emulsify your sauce later. Set the noodles aside.

Step 2: Prepare the Chili Peanut Sauce

In a large mixing bowl, add peanut butter, soy sauce, rice vinegar, sugar, sesame oil, salt, chili crisp, and gochugaru. Whisk until smooth and well combined. The mixture will be thick at this stage. Slowly drizzle in the reserved hot noodle water, whisking continuously until the sauce reaches your preferred consistency—creamy enough to coat the noodles but not watery.

Pro Tip: Adjust the chili crisp and gochugaru to control spice level. Start with less, taste, and add more if you want extra heat.

Step 3: Combine Noodles and Sauce

Add the drained noodles directly into the bowl with the sauce. Toss them thoroughly using chopsticks or tongs, making sure each strand is coated. The heat from the noodles will help the sauce cling and release its aroma. If the sauce feels too thick, add a splash more hot noodle water.

Step 4: Garnish and Serve

Transfer the coated noodles to serving bowls. Sprinkle generously with chopped cilantro and scallions for freshness and color. Serve immediately while warm, letting the bright herbs balance the richness of the peanut sauce and the heat of the chili.

Recipe Tips & Variations

• Add protein – Toss in cooked shrimp, shredded chicken, or crispy tofu for a heartier meal.
• Extra crunch – Top with crushed peanuts or toasted sesame seeds for added texture.
• Go gluten-free – Use gluten-free tamari instead of soy sauce and rice noodles instead of wheat noodles.
• Vegetable boost – Stir in blanched broccoli, sautéed bok choy, or thinly sliced bell peppers.
• Make-ahead sauce – Double the sauce recipe and store in a jar in the fridge for up to 5 days.

What to Serve with Chili Peanut Noodles

While these noodles can absolutely shine on their own, they also pair beautifully with:

• Steamed or pan-fried dumplings.
• A light cucumber salad with sesame dressing.
• Miso soup or hot and sour soup.
• A side of kimchi for extra tang and spice.

Storage & Reheating

• Refrigerate – Store leftovers in an airtight container for up to 2 days.
• Reheat gently – Warm in a pan over low heat, adding a splash of water to loosen the sauce.
• Avoid microwaving – It can cause the sauce to separate or dry out.

Nutritional Highlights

Peanut butter provides healthy fats and protein, while noodles supply energy-boosting carbohydrates. Fresh herbs add vitamins and antioxidants. By adding vegetables or a lean protein, you can make this a complete, balanced meal.

Final Thoughts

These Chili Peanut Noodles prove that quick meals don’t have to sacrifice flavor. In just a few minutes, you can whip up a bowl that’s creamy, spicy, tangy, and utterly satisfying. Whether you’re making them as a weeknight dinner, a speedy lunch, or a late-night craving fix, this recipe will deliver every single time.

Once you try it, you might find yourself keeping peanut butter, chili crisp, and gochugaru stocked at all times—just in case the craving strikes again.

The Goods

Chili Peanut Noodles

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Make these creamy and spicy Chili Peanut Noodles in just 15 minutes! A perfect balance of nutty peanut butter, savory soy sauce, tangy vinegar, and chili heat.

Course Dinner, Lunch, Main Course, Noodles

Cuisine Asian

Recipes

For the Noodles

• ~250 g noodles La Mian, udon, or knife-cut noodles work great
• For the Chili Peanut Sauce
• ¼ cup hot noodle water adjust for desired consistency
• 3 tablespoons peanut butter
• ½ tablespoon soy sauce
• ½ tablespoon rice vinegar
• ½ teaspoon sugar to taste
• ½ teaspoon sesame oil
• ¼ teaspoon salt to taste
• 1 –2 teaspoons chili crisp
• 1 –2 teaspoons gochugaru Korean red pepper flakes

Garnish

• 2 tablespoons cilantro chopped
• 1 tablespoon scallions chopped

Instructions

Step 1: Cook the Noodles

• Bring a pot of water to a boil and cook your chosen noodles according to the package instructions until just tender. If you’re using fresh noodles, they’ll typically cook faster than dried. Reserve at least ¼ cup of the starchy noodle water before draining—this will help emulsify your sauce later. Set the noodles aside.

Step 2: Prepare the Chili Peanut Sauce

• In a large mixing bowl, add peanut butter, soy sauce, rice vinegar, sugar, sesame oil, salt, chili crisp, and gochugaru. Whisk until smooth and well combined. The mixture will be thick at this stage. Slowly drizzle in the reserved hot noodle water, whisking continuously until the sauce reaches your preferred consistency—creamy enough to coat the noodles but not watery.

Pro Tip: Adjust the chili crisp and gochugaru to control spice level. Start with less, taste, and add more if you want extra heat.

Step 3: Combine Noodles and Sauce

• Add the drained noodles directly into the bowl with the sauce. Toss them thoroughly using chopsticks or tongs, making sure each strand is coated. The heat from the noodles will help the sauce cling and release its aroma. If the sauce feels too thick, add a splash more hot noodle water.

Step 4: Garnish and Serve

• Transfer the coated noodles to serving bowls. Sprinkle generously with chopped cilantro and scallions for freshness and color. Serve immediately while warm, letting the bright herbs balance the richness of the peanut sauce and the heat of the chili.