Creamy Spicy Peanut Chili Oil Noodles
Get ready to tantalize your taste buds with these Creamy Spicy Peanut Chili Oil Noodles! In just 15 minutes, you’ll whip up a delightful dish featuring rich peanut butter, zesty chili oil, and a sprinkle of fresh scallions that create a flavor explosion you won't be able to resist. Perfect for a quick weeknight dinner or a satisfying snack, these noodles are guaranteed to become your new go-to comfort food!
Prep
10
min
Cook
5
min
Serves
2
people
Level
beginner
📝 Ingredients
Shopping List
- chili flakes (to taste)
- 200-250 g glass noodles
- green onions (to taste)
Pantry Items
Amounts also listed in instructions below
- avocado oil (to taste)
- chili oil (to taste)
- garlic (to taste)
- noodle water (to taste)
- peanut butter (to taste)
- rice vinegar (to taste)
- sesame (to taste)
- soy sauce (to taste)
👨🍳 Instructions
- 1
Combine all ingredients in a pan.
- 2
Add a bit of noodle water and bring the mixture to a brief boil while stirring until hot and creamy.
- 3
Add the glass noodles, mix well, and allow the sauce to coat evenly.
💡 Pro Tips
- ✓Cook glass noodles for exactly 30 seconds less than package directions, then finish cooking in the sauce to prevent them from becoming mushy and losing their signature bouncy texture.timing30 seconds less
- ✓Reserve 1/2 cup of starchy noodle water before draining because the starch content (6-8%) acts as a natural emulsifier to bind the peanut butter with oil-based ingredients.technique1/2 cup, 6-8% starch
- ✓Heat your peanut butter sauce to exactly 160-170°F to achieve proper emulsion without breaking the proteins, which would cause the sauce to separate and become grainy.technique160-170°F
- ✓Use a 3:1 ratio of creamy peanut butter to liquids (soy sauce, vinegar, noodle water combined) to maintain proper sauce consistency that coats noodles without being too thick or thin.ingredient3:1 ratio
- ✓Add garlic to cold oil and heat together slowly to 200°F to extract maximum flavor compounds without burning, which creates bitter notes that overpower the nutty sweetness.technique200°F
Share this recipe
Prep
10
min
Cook
5
min
Serves
2
people
Level
beginner
Share this recipe
Creamy Spicy Peanut Chili Oil Noodles
Get ready to tantalize your taste buds with these Creamy Spicy Peanut Chili Oil Noodles! In just 15 minutes, you’ll whip up a delightful dish featuring rich peanut butter, zesty chili oil, and a sprinkle of fresh scallions that create a flavor explosion you won't be able to resist. Perfect for a quick weeknight dinner or a satisfying snack, these noodles are guaranteed to become your new go-to comfort food!
📝 Ingredients
Shopping List
- chili flakes (to taste)
- 200-250 g glass noodles
- green onions (to taste)
Pantry Items
Amounts also listed in instructions below
- avocado oil (to taste)
- chili oil (to taste)
- garlic (to taste)
- noodle water (to taste)
- peanut butter (to taste)
- rice vinegar (to taste)
- sesame (to taste)
- soy sauce (to taste)
👨🍳 Instructions
- 1
Combine all ingredients in a pan.
- 2
Add a bit of noodle water and bring the mixture to a brief boil while stirring until hot and creamy.
- 3
Add the glass noodles, mix well, and allow the sauce to coat evenly.
💡 Pro Tips
- ✓Cook glass noodles for exactly 30 seconds less than package directions, then finish cooking in the sauce to prevent them from becoming mushy and losing their signature bouncy texture.timing30 seconds less
- ✓Reserve 1/2 cup of starchy noodle water before draining because the starch content (6-8%) acts as a natural emulsifier to bind the peanut butter with oil-based ingredients.technique1/2 cup, 6-8% starch
- ✓Heat your peanut butter sauce to exactly 160-170°F to achieve proper emulsion without breaking the proteins, which would cause the sauce to separate and become grainy.technique160-170°F
- ✓Use a 3:1 ratio of creamy peanut butter to liquids (soy sauce, vinegar, noodle water combined) to maintain proper sauce consistency that coats noodles without being too thick or thin.ingredient3:1 ratio
- ✓Add garlic to cold oil and heat together slowly to 200°F to extract maximum flavor compounds without burning, which creates bitter notes that overpower the nutty sweetness.technique200°F