Table of Contents
  1. These noodles are the perfect weeknight meal.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. Other weeknight dinners you'll love.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Spicy Peanut Noodles Recipe

This super easy spicy peanut noodles dish is made in less than thirty minutes, which makes it an ideal weeknight meal. The homemade peanut sauce is balanced with the addition of vinegar and soy sauce, which all combine to form a sweet, yet savory flavor profile. Tossed with some vegetables, the entire recipe has everything you want and need for dinner!

These noodles are the perfect weeknight meal.

Spicy peanut noodles are a recipe that can be pulled out anytime you want a quick meal and don’t feel like cooking. The noodles cook more quickly than traditional pasta. While the noodles are cooking you can prepare the vegetables that are quickly stir-fried until crisp-tender. The sauce is made from pantry staples consisting of peanut butter and soy sauce. The meal comes together in under 30 minutes but even better is that it tastes great and is satisfying.

Large skillet filled with spicy peanut noodles sitting on white countertop with tongs inside.

Everything you’ll need to make this recipe.

  • Rice noodles are made from rice flour. The noodles are more glutenous with a slightly chewy texture. They are perfect for soaking in the sauce.
  • Peanut butter is the start of the sauce. Creamy peanut butter works best for the correct texture of the sauce.
  • Rice wine vinegar adds a necessary contrast to the sweetness of peanut butter.
  • Soy sauce adds flavor and seasoning. There is no additional salt added to the recipe since the soy sauce does all the seasoning.
  • Kimchi liquid is an optional addition. Kimchi is fermented cabbage with spices. The liquid act as an acidic component intensifying the flavors.
  • Chili crisp oil is also optional. Chili crisp is a slightly spicy oil that has a depth of flavor. This is what makes this “spicy” but not too spicy. Think of think as a hot sauce but with more flavor.
White countertop with lots of ingredients needed to make spicy peanut noodles including carrots, pepper, scallion, peanuts, kimchi, and more.

Here’s how to make this recipe.

  1. Prepare the rice noodles. Place the noodles in boiling water and allow them to cook. This type of noodle cooks very quickly, so they should be done in about five minutes of cook time. Once noodles are done, drain them and allow them to sit until everything is ready to mix together.
  2. Prepare the mixed vegetables. Add oil to a skillet and let it become hot. Chop up scallions, reserving the top green portion to use as a garnish when the dish is completed. Chop up the carrots and red bell pepper into matchstick-sized pieces. Add the scallions, carrots, and bell pepper to the hot oil in the skillet. Sauté the vegetables, making sure to coat them in the oil. Once the vegetables have cooked down with about 30 seconds of cook time remaining, add in the chopped garlic. 

What is matchstick slicing? This is a method of slicing that cuts all pieces of a given object into similarly-sized pieces, usually the size of a matchstick. The benefit of cutting the vegetables like this is that they’ll all cook at an even rate, rather than one vegetable cooking faster than another.

  1. Prepare the sauce. To a bowl, add peanut butter, rice wine vinegar, soy sauce, toasted sesame oil, chili crisp oil, and kimchi juice. Whisk everything together until the peanut butter is fully combined with all of the other sauce ingredients. At first, the mixture may look curdled because peanut butter takes a while to break down, but keep whisking until smooth.
  1. Pour the sauce onto the vegetables and add the noodles. Once the sauce is fully mixed, add it to the sautéed vegetables in the skillet. Mix everything together and allow the sauce to cook for about a minute to remove any of the raw flavors. Add in the cooked and drained rice noodles and mix everything together in the skillet, making sure to coat the noodles fully in the peanut sauce. While stirring, some of the residual heat in the pan will warm the noodles as well.
  1. Garnish and serve. Place noodles in a bowl or plate and top with basil leaves, scallion, and roasted peanuts. If more spice is desired, top with a little bit more chili crisp oil and some kimchi.

These pro tips will make this recipe a success.

  • When cooking the vegetables in the skillet, make sure to add the chopped garlic at the very end of the cook time. If the garlic was added at the very beginning with the other vegetables, it would cook for too long. Adding it at the end of the cooking will prevent the garlic from burning.
  • This recipe is vegetarian as written, but if you want to add some meat to the dish, try adding chicken or shrimp. If adding meat, it’s best to cook it separately and then add in with the noodles as everything is being combined.
  • Use low-sodium soy sauce if you want to decrease the amount of sodium in this recipe. The flavor will still be the same!

Frequently asked questions about this recipe.

Can another type of noodle be used in this dish?

Technically another noodle could be used but if you have ever had a rice noodle you will understand the texture difference. Rice noodles are more tender and almost chewy compared to Italian noodles. Swapping to a different noodle would adversely affect the texture of the dish.

Can a green, yellow, or orange bell pepper be used instead of red?

Any color pepper can be used for the recipe. Even more, many different vegetables can be used. Try broccoli, spinach, or anything else you may have in the fridge.

Can natural-style or chunky peanut butter be used in the sauce?

Natural style can be used in the sauce. The texture difference is minor and may have a little grit. Chunky peanut butter will give the flavor but does affect the texture more. This isn’t detrimental but just be aware when using.

Can the chili crisp oil be left out if I don’t have access to it?

This is easily an optional ingredient. I think of chili crisp or chili oil as a special ingredient that elevates the dish. Without the ingredient, the meal will still be amazing.

Is there a way to decrease the amount of spice in this recipe?

There most certainly is. If you want less spice, leave out the chili crisp oil. These two ingredients impart the most spice.

Watch how to make this recipe.

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your dessert table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

White bowl filled with spicy peanut noodles sitting on white countertop with basil and peanuts on top.

Spicy Peanut Noodles

5 from 8 votes
This super easy spicy peanut noodles dish is made in less than thirty minutes, which makes it an ideal weeknight meal. The homemade peanut sauce is balanced with the addition of vinegar and soy sauce, which all combine to form a sweet, yet savory flavor profile. Tossed with some vegetables, the entire recipe has everything you want and need for dinner!
Prep Time 12 mins
Cook Time 18 mins
Total Time 30 mins
Servings 6 servings

Ingredients

  • 8 oz brown rice noodles
  • 3 scallions chopped
  • 5 carrots cut into matchsticks
  • 1 medium red bell pepper cut into matchsticks
  • 2 cloves garlic minced
  • cup creamy peanut butter
  • 2 tbsp rice wine vinegar
  • cup soy sauce
  • 2 tsp toasted sesame oil
  • 1 tbsp chili crisp oil (optional)
  • 1 ½ tbsp kimchi liquid (optional)
  • basil as desired
  • roasted peanuts as desired

Instructions
 

  • Bring 3 quarts of water to a boil. Add the rice noodles and return the water to a boil. Cook until the noodles are tender, 5-7 minutes. Once the noodles are tender, drain the noodles and rinse with cold water to stop the cooking. Set the noodles aside while preparing the vegetables.
    8 oz brown rice noodles
  • In a 12-inch skillet, heat 2 tbsp neutral oil over medium heat. Add the scallion, carrots, and red bell pepper. Stir fry the vegetables until they're softened and beginning to brown, 8-10 minutes. Add the garlic and cook for 30 seconds. While the vegetables are cooking, prepare the sauce.
    3 scallions, 5 carrots, 1 medium red bell pepper, 2 cloves garlic
  • In a small bowl, combine the peanut butter, rice vinegar, soy sauce, toasted sesame oil, chili crisp oil (if using), and kimchi liquid (if using). Whisk until smooth.
    ⅓ cup creamy peanut butter, 2 tbsp rice wine vinegar, ⅓ cup soy sauce, 2 tsp toasted sesame oil, 1 tbsp chili crisp oil (optional), 1 ½ tbsp kimchi liquid (optional)
  • Pour the prepared sauce on the cooked vegetables and bring it to a simmer. Simmer for one minute and add the cooked noodles. Stir the noodles to coat in the sauce and warm them, 2-3 minutes. Serve immediately with roasted peanuts and torn basil leaves.
    roasted peanuts, basil

Notes

  • When cooking the vegetables in the skillet, make sure to add the chopped garlic at the very end of the cook time. If the garlic was added at the very beginning with the other vegetables, it would cook for too long. Adding it at the end of the cooking will prevent the garlic from burning.
  • This recipe is vegetarian as written, but if you want to add some meat to the dish, try adding chicken or shrimp. If adding meat, it’s best to cook it separately and then add in with the noodles as everything is being combined.
  • Use low-sodium soy sauce if you want to decrease the amount of sodium in this recipe. The flavor will still be the same!

Nutrition

Serving: 1serving | Calories: 277kcal
Course Dinner
Cuisine Asian
Difficulty Intermediate
Method Cooking

You May Also Like

Never miss a post by signing up for my newsletter.

Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

Learn more about me

Leave a Comment

Recipe Rating:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Comments

  1. 5 stars
    Hello. I just discovered your content. I made this today along with some Pad Thai. It was delicious and a great compliment to the other. I am so excited to start trying your other recipes.

  2. 5 stars
    This is an easy to make, d e l i c i o u s dish! I think my partner mentioned this about six times, at the dinner table. I will make the crispy chili oil sometime soon, because I cannot buy it here. But in the meantime I added some sambal, which did the trick. “This is one for the basket!” my bonus son said with enthusiasm. ‘The basket’ is where we keep printed recipes which we prepare on a regular basis. Thank you for our new favorite!

  3. 5 stars
    I made this recipe one night because I wasn’t sure what to have for dinner. I had everything on hand. It was delicious! My (adult) son came over and had some. He loved it! I’ll be making this again for sure! I left the spice out.