Peanut Chilli Oil Noodles
Peanut Chilli Oil Noodles
Ingredients
For the Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons vinegar, rice vinegar or apple cider vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 cup hot water
For the Noodles and Garnish
- 400 grams dry thin noodles, such as ramen, udon, or spaghetti
- 3 garlic cloves, minced
- 3 spring onions, chopped, plus extra for garnish
- 1/4 cup Sichuan chilli oil, or to taste
Instructions
- 1
In a medium mixing bowl, combine the creamy peanut butter, soy sauce, vinegar, granulated sugar, salt, and hot water. Whisk vigorously until the sauce is completely smooth and creamy, ensuring no lumps remain. Set aside.
⏱️ 5 min
- 2
Bring a large pot of water to a rolling boil. Add the dry noodles and cook according to package instructions until they are tender but still have a slight bite (al dente).
⏱️ 8 min•🌡️ 100 - 3
Once the noodles are cooked, drain them thoroughly in a colander. Do not rinse the noodles, as the starch helps the sauce adhere.
⏱️ 1 min
- 4
Transfer the drained, hot noodles directly into the bowl with the prepared peanut sauce.
⏱️ 1 min
- 5
Add the minced garlic and chopped spring onions to the noodles and sauce. Pour a generous amount of Sichuan chilli oil over the mixture.
⏱️ 1 min
- 6
Using tongs or chopsticks, mix all the ingredients thoroughly until the noodles are completely coated with the creamy sauce and chilli oil. Serve immediately, garnished with additional chopped spring onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Chilli Oil Noodles
For the Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons vinegar, rice vinegar or apple cider vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 cup hot water
For the Noodles and Garnish
- 400 grams dry thin noodles, such as ramen, udon, or spaghetti
- 3 garlic cloves, minced
- 3 spring onions, chopped, plus extra for garnish
- 1/4 cup Sichuan chilli oil, or to taste
Instructions
- 1
In a medium mixing bowl, combine the creamy peanut butter, soy sauce, vinegar, granulated sugar, salt, and hot water. Whisk vigorously until the sauce is completely smooth and creamy, ensuring no lumps remain. Set aside.
⏱️ 5 min - 2
Bring a large pot of water to a rolling boil. Add the dry noodles and cook according to package instructions until they are tender but still have a slight bite (al dente).
⏱️ 8 min•🌡️ 100 - 3
Once the noodles are cooked, drain them thoroughly in a colander. Do not rinse the noodles, as the starch helps the sauce adhere.
⏱️ 1 min - 4
Transfer the drained, hot noodles directly into the bowl with the prepared peanut sauce.
⏱️ 1 min - 5
Add the minced garlic and chopped spring onions to the noodles and sauce. Pour a generous amount of Sichuan chilli oil over the mixture.
⏱️ 1 min - 6
Using tongs or chopsticks, mix all the ingredients thoroughly until the noodles are completely coated with the creamy sauce and chilli oil. Serve immediately, garnished with additional chopped spring onions.
⏱️ 2 min