One-Pot Chili Peanut Noodles
One-Pot Chili Peanut Noodles
Ingredients
For the Chili Peanut Sauce
- 4 garlic, cloves, minced
- 1/2 cup creamy peanut butter
- 2 tablespoons chili crisp, or more, to taste
- 2 tablespoons brown sugar, packed
- 1/4 cup soy sauce
- 1 1/2 cups water
For the Noodles and Garnish
- 12 ounces egg noodles, dried
- 4 green onions, chopped, divided
- 1 teaspoon sesame oil, optional, for serving
- 1 teaspoon sesame seeds, toasted, optional, for serving
Instructions
- 1
In a large skillet or wok, heat 1 tablespoon of neutral oil (like vegetable or canola oil) over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 2 min
- 2
Reduce the heat to low. Add the creamy peanut butter, chili crisp, 2 tablespoons of the chopped green onions, brown sugar, and soy sauce to the pan. Stir well to combine, forming a thick paste.
⏱️ 3 min
- 3
Gradually pour in the water, whisking constantly to incorporate the peanut butter mixture and create a smooth sauce. Increase the heat to medium-high and bring the sauce to a gentle simmer.
⏱️ 3 min
- 4
Add the dried egg noodles directly into the simmering sauce. Stir to ensure the noodles are fully submerged and coated in the sauce. Bring the mixture back to a simmer.
⏱️ 1 min
- 5
Cook the noodles, stirring occasionally, for 7-10 minutes, or according to package directions, until they are al dente and most of the liquid has been absorbed by the noodles, creating a thick, glossy sauce. If the sauce becomes too thick before the noodles are cooked, add a splash more water.
⏱️ 8 min
- 6
Remove the pan from the heat. Add the remaining chopped green onions and stir everything together until well combined.
⏱️ 1 min
- 7
Serve immediately. Drizzle with a little sesame oil and sprinkle with toasted sesame seeds, if desired, for extra flavor and garnish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Chili Peanut Noodles
For the Chili Peanut Sauce
- 4 garlic, cloves, minced
- 1/2 cup creamy peanut butter
- 2 tablespoons chili crisp, or more, to taste
- 2 tablespoons brown sugar, packed
- 1/4 cup soy sauce
- 1 1/2 cups water
For the Noodles and Garnish
- 12 ounces egg noodles, dried
- 4 green onions, chopped, divided
- 1 teaspoon sesame oil, optional, for serving
- 1 teaspoon sesame seeds, toasted, optional, for serving
Instructions
- 1
In a large skillet or wok, heat 1 tablespoon of neutral oil (like vegetable or canola oil) over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 2 min - 2
Reduce the heat to low. Add the creamy peanut butter, chili crisp, 2 tablespoons of the chopped green onions, brown sugar, and soy sauce to the pan. Stir well to combine, forming a thick paste.
⏱️ 3 min - 3
Gradually pour in the water, whisking constantly to incorporate the peanut butter mixture and create a smooth sauce. Increase the heat to medium-high and bring the sauce to a gentle simmer.
⏱️ 3 min - 4
Add the dried egg noodles directly into the simmering sauce. Stir to ensure the noodles are fully submerged and coated in the sauce. Bring the mixture back to a simmer.
⏱️ 1 min - 5
Cook the noodles, stirring occasionally, for 7-10 minutes, or according to package directions, until they are al dente and most of the liquid has been absorbed by the noodles, creating a thick, glossy sauce. If the sauce becomes too thick before the noodles are cooked, add a splash more water.
⏱️ 8 min - 6
Remove the pan from the heat. Add the remaining chopped green onions and stir everything together until well combined.
⏱️ 1 min - 7
Serve immediately. Drizzle with a little sesame oil and sprinkle with toasted sesame seeds, if desired, for extra flavor and garnish.
⏱️ 1 min