Why My Spicy Beef Noodles Are So Creamy And Addictive

These Spicy Beef Noodles are everything you want in a noodle dish. They’re chewy, savory, spicy, and something that can actually be made on a weeknight. The sauce is made from creamy peanut butter, sriracha, garlic, and tingling Sichuan peppercorns, giving you that addictive restaurant flavor combo of heat, umami, and richness in every bite. Add in savory ground beef sautéed with chili oil and soy sauce, and you’ve got a noodle bowl that hits all the right notes (and your protein goals!)

What Makes Spicy Beef Noodles Stand Out?

This dish comes together in just 20 minutes and uses ingredients you probably already have in your pantry. It’s perfect for busy nights, lazy weekends, or even meal prep if you double the batch. Swap the beef for ground pork, tofu, or mushrooms if you want to keep it vegetarian or mix things up. It’s your food, you eat it how you like! With minimal prep and a short cook time, these noodles are a guaranteed win whenever you’re short on time but still want something delicious.

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What You Need To Make Spicy Beef Noodles

Main Ingredients

• 6 oz noodles of your choice
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 cloves garlic, minced
• ½ tsp Sichuan pepper powder
• 1 tbsp sriracha
• Reserved noodle water

Beef

• ½ lb ground beef
• 1 tbsp chili oil
• 1 tbsp soy sauce
• 1 tsp sugar

Optional Garnish

• Steamed greens
• Scallions
• Peanuts
• More chili oil

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How to Make Spicy Beef Noodles

Boil your noodles until al dente, saving some of the noodle water

In a bowl, mix peanut butter, soy sauce, sugar, garlic, Sichuan pepper powder, sriracha, and a splash of noodle water until smooth

Brown ground beef in chili oil for about 3 minutes, then stir in more soy sauce and sugar; cook 3 more minutes

Toss your noodles with the sauce in a large bowl until evenly coated

Transfer to serving bowls, top with beef, and garnish with scallions, greens, peanuts, and extra chili oil if desired

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Tips and Variations

• Noodle options: Use wheat noodles, udon, ramen, or even spaghetti. I like to use whatever’s on hand!

• Protein swaps: Try ground turkey, pork, or tofu for a vegetarian or leaner version.

• Adjust spice: Add more or less sriracha or chili oil depending on your heat tolerance! I don’t use chili oil when I’m cooking for my partner.

• Meal prep it: Store in individual containers and reheat with a splash of warm water and mix!

• Made too much sauce? Use it for cold noodle salads, stir-fry, or as a dip

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Frequently Asked Questions

Can I use natural peanut butter?

Yes, but make sure it’s well-stirred and unsweetened. The oil separation can cause the sauce to break if not mixed properly.

What if I don’t have Sichuan pepper powder?

You can substitute with a pinch of white pepper or chili flakes, though the numbing effect will be missing, which is what makes the dish in my opinion!

How long do leftovers last?

Up to 3 days in an airtight container. Reheat with a splash of noodle water or broth to loosen the sauce.

Can I make this vegetarian?

Absolutely! Swap the beef for firm tofu, tempeh, or mushrooms. You can also add edamame or extra veggies. My younger sister likes to make this with crumbled extra firm tofu instead of beef!

Is this freezer-friendly?

It’s best enjoyed fresh, but you can freeze the beef separately and toss with freshly cooked noodles later.

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Try These Next

Try my Spicy Peanut Butter Noodles for a spicier vegetarian option.

Make Spicy Chewy Noodles if you want even more spicy noodles but don’t want any peanut butter (or if you’re allergic!).

Check out Soy Butter Chicken for a weeknight meal that’s rich in protein!