Peanut Chili Oil Noodles
Equipment
Ingredients
Noodles & Chili Oil
- 6 oz noodles of your choice, I used instant ramen
- 2 tbsp peanut butter
- 2 cloves garlic, finely minced
- 1 tsp minced ginger
- 2 scallions, thinly sliced
- 1 tbsp chili flakes
- 1 tsp sesame seeds
- 4 tbsp hot neutral oil
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp rice wine vinegar
- ¼ tsp MSG, optional
Optional Garnishes
- Sesame seeds
- Scallions
Instructions
- Finely mince the garlic, mince the ginger, and thinly slice the scallions.
- In a heat-safe metal bowl, add peanut butter, scallions, ginger, garlic, chili flakes, and sesame seeds. Carefully pour over hot oil and let the aromatics sizzle and cook in the oil.
- Add soy sauce, sugar, rice vinegar, and optional MSG, then stir until smooth and combined.
- Boil your noodles until al dente, then rinse under cold water. Place in a mixing bowl, pour over the chili oil sauce, and toss until evenly coated.
- Serve in a bowl and garnish with extra sesame seeds and scallions if you’d like.
Why I Always Keep Making Peanut Chili Oil Noodles
Whenever I don’t know what to eat, I always like to fall back on these Peanut Chili Oil Noodles. They’re still warm from the hot oil, super tasty, and legitimately can be made faster than any takeout or delivery. I like to use peanut butter because not only does it add another layer of creaminess, but it also contrasts super well with the spiciness of the chili flakes, and the use of hot oil gives the chili oil an even better depth of flavor than a store bought one does! Because this recipe turns pantry staples into something so tasty, I always find myself coming back to it whenever I have a late night or am just too tired to really cook.
The Easiest Sauce You’ll Ever Make
These noodles are so great because you don’t need any fancy ingredients or a ton of time to cook. This is the kind of meal that respects your time while still delivering full-on flavor. In my opinion, using hot oil to make your chili oil is mandatory, it cooks the garlic, ginger, and scallions, which not only releases their flavors into the oil, but also takes away the spiciness and bitterness you get when eating these raw. Once you mix it all with your seasonings like soy sauce and rice wine vinegar, you’re left with one of the best homemade chili oils you’ll make!
What You’ll Need to Make Peanut Chili Oil Noodles
Noodles & Chili Oil
- 6 oz noodles of your choice (I used instant ramen)
- 2 tbsp peanut butter
- 2 cloves garlic, finely minced
- 1 tsp minced ginger
- 2 scallions, thinly sliced
- 1 tbsp chili flakes
- 1 tsp sesame seeds
- 4 tbsp hot neutral oil
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp rice vinegar
- ¼ tsp MSG (optional)
Optional Garnishes
- Sesame seeds
- Scallions
How to Make Peanut Chili Oil Noodles
Finely mince the garlic, mince the ginger, and thinly slice the scallions.
In a heat-safe metal bowl, combine the peanut butter, garlic, ginger, scallions, chili flakes, and sesame seeds.
Carefully pour hot neutral oil over the mixture to cook the aromatics. You should hear sizzling.
Add the soy sauce, sugar, rice vinegar, and optional MSG. Stir everything together until smooth and creamy.
Cook the noodles according to package instructions, then rinse under cold water to stop the cooking.
Toss the noodles with the sauce until fully coated.
Plate and garnish with extra sesame seeds and scallions if desired.
Tips & Variations
- If you’d like some more protein, toss in grilled chicken, tofu, or a soft-boiled egg. I personally like to use Costco Rotisserie Chicken!
- Use more or less chili flakes depending on your heat tolerance. You can even add a splash of chili crisp if you want the signature flavors of certain chili oils like Lao Gan Ma.
- I love textures, so sometimes I add crushed peanuts for a little texture contrast, kind of like a chili crunch!
Frequently Asked Questions
Can I use other nut butters besides peanut butter?
Yes! Almond butter or tahini both work well. Just know the flavor will change slightly. Peanut butter gives you the most classic taste.
Is it okay to skip the hot oil step?
Technically yes, but you’ll miss out on a lot of depth and complexity, and you may taste the spiciness of the raw ingredients. If you don’t have access to stove, I would recommend to heat your oil for 2 minutes in a microwave safe bowl.
What kind of noodles are best?
I love using instant ramen because of how simple it is to make. But honestly, anything you have on hand works, even spaghetti!
Can I meal prep this?
You can prep the sauce in advance and just boil noodles when you’re ready to eat. Store the sauce in the fridge for up to 4–5 days.
Try These Next
• Want even more noodles? You’ll love my Chicken Pan Fried Noodles.
• Want something with some more protein? Try my Garlic Beef Noodles
• Looking for something to meal prep? I can’t recommend my Lemon Pepper Chicken enough!
