Spicy Peanut Noodles
Equipment
Ingredients
Noodles and Sauce
- 1 bundle fresh wheat noodles, see note 1
- 2 tablespoons peanut butter, see note 2
- 1.5 tablespoons soy sauce
- 1 tablespoon black vinegar, or any vinegar
- 2 cloves garlic, minced
- ½ inch piece ginger, minced
- 2 tablespoons chili oil
- 1.5 tablepsoons sugar
- ¼ teaspoon Sichuan chili powder, or chili flakes
- 3 tablespoons reserved noodle water
Optional Garnishes
- Crushed peanuts
- Scallions
- Extra chili oil
- Sesame seeds
Instructions
- Boil the noodles one minute before al dente per package instructions and reserve 3 tablespoons of noodle water before draining.
- In a bowl, mix peanut butter, soy sauce, vinegar, garlic, ginger, chili oil, sugar, Sichuan chili powder, and reserved noodle water until smooth.
- Add the cooked noodles to the sauce and toss until evenly coated.
- Serve in a bowl and optionally garnish with crushed peanuts, scallions, and extra chili oil.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These Spicy Peanut Noodles are the perfect combination of rich and spicy flavors, making them a go-to meal. The best part? It all comes together in just 10 minutes, making it the ultimate quick weeknight dinner or late-night snack when you need something flavorful fast!
The Secret to the Best Peanut Sauce
The key to a silky, well-balanced peanut sauce is mixing until smooth. Mixing the peanut butter with hot noodle water helps break it down, making the sauce smooth and creamy rather than thick and clumpy. If you keep peanut butter in the fridge like I do, you can microwave it for 15 to 20 seconds to soften it up before mixing with the hot noodle water. Adding soy sauce, vinegar, and sugar ensures a perfect balance of savory, tangy, and slightly sweet flavors.
Why These Spicy Peanut Noodles Are So Addictive
This dish delivers the perfect balance of creamy, spicy, tangy, and umami flavors in every bite. The peanut butter adds richness, while chili oil brings heat and depth. A splash of Chinese black vinegar cuts through the richness, giving the sauce a subtle tang that can only be found in Sichuan food.
Chinese Black Vinegar vs. White Vinegar
Chinese black vinegar is made from fermented rice or wheat and is typically aged. The aging process gives the vinegar its dark color and deep, rich and slightly smoky flavor profile. As a result, you’ll often find this ingredient used in Asian recipes. White vinegar, on the other hand, has a more sharp and acidic taste profile. If you don’t have Chinese black vinegar, use white vinegar or rice wine vinegar.
Allergic to Peanuts? What to use instead
If you have a peanut allergy, there are a few substitutes that could be used; the taste obviously won’t have the peanut flavor, but the dish should still have the creamy, tangy, and spicy flavor profile. Sunflower seed butter has the same consistency as peanut butter but has a mild, slightly sweet flavor. You could consider reducing the amount of sugar slightly to accommodate this. Tahini (sesame seed paste) is also available at the grocery store and could also be used. You can experiment with different types of substitutes to create the dish you want. It’s your food, eat it how you like!
