Description
Chili Peanut Noodles are a quick, flavorful dish featuring a creamy, spicy sauce with peanut butter, chili crisp, and gochugaru. Perfect for busy weeknights, this recipe offers a satisfying combination of heat, nuttiness, and umami.
Ingredients
- ~250 g noodles (La Mian, udon, or knife-cut noodles)
- 1⁄4 cup hot noodle water (more or less to reach desired consistency)
- 3 tbsp peanut butter
- 1⁄2 tbsp soy sauce
- 1⁄2 tbsp rice vinegar
- 1⁄2 tsp sugar, to taste
- 1⁄2 tsp sesame oil
- 1⁄4 tsp salt, to taste
- 1-2 tsp chili crisps
- 1-2 tsp gochugaru
- 2 tbsp cilantro, chopped (for garnish)
- 1 tbsp scallions, chopped (for garnish)
Instructions
- Boil the noodles according to the package instructions until softened. Drain the noodles, saving some of the hot noodle water, then set aside.
- In a bowl, mix together the peanut butter, soy sauce, rice vinegar, sugar, sesame oil, salt, chili crisps, and gochugaru.
- Add about 1⁄4 cup of the reserved hot noodle water to the sauce and stir until smooth. Adjust the consistency by adding more or less water as needed.
- Add the cooked noodles to the sauce and mix until evenly coated.
- Garnish with chopped cilantro and scallions.
- Serve immediately and enjoy!
Notes
- Adjust chili crisp and gochugaru to taste for preferred heat level.
- Use any type of thick, chewy noodles like udon or knife-cut for best texture.
- This recipe can easily be doubled or tripled for meal prep.
- To make it vegan, ensure your noodles and chili crisp are plant-based.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg
