Sichuan's mala oil traditionally uses 13 spices, but adding peanuts creates a Taiwanese night market fusion from the 1980s.
Peanut Chili Oil Noodles
Dive into a bowl of irresistible Peanut Chili Oil Noodles, where silky noodles meet the bold flavors of spicy chili oil and creamy peanut butter! This quick and satisfying dish comes together effortlessly, making it the ultimate choice for weeknight dinners. With a sprinkle of scallions and a dash of sesame seeds, you’ll have a mouthwatering meal that’s sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- garlic cloves, minced
- cup fresh green onion, sliced (240 ml)
- More sliced green onion, for garnishoptional
- neutral oil (I use avocado)
🫙Pantry Staples(5)
- chili oil crisp
- hand-cut thick noodles (or any noodles you like)
- reserved pasta water (optional)optional
- peanut butter
- rice vinegar
🍯Sauces & Condiments(1)
- dark soy sauce
📦Other(2)
- chili flakes (optional)optional
- sesame seeds
👨🍳 Instructions
- 1
Boil your noodles in salted water and take them out about 30 seconds early so they can finish soaking up the sauce later. Save a bit of pasta water (!!) then rinse the noodles so they don’t fuse together like overexcited besties at a reunion.
- 2
In a cold pan, toss in peanut butter, chili flakes, green onion, sesame seeds, garlic, one tablespoon of chili crisp, rice vinegar, and dark soy sauce. No heat yet… we’re building flavor first.
- 3
Heat one third cup of neutral oil until it’s dangerously hot… like 'step back and pray for your eyebrows' hot. Carefully pour it over the cold ingredients and listen to that ASMR sizzle. Give it all a good stir.
- 4
Add your noodles and toss until they’re completely coated and glossy. If you want that restaurant-level silkiness, turn the heat to medium low and mix in a splash of your saved noodle water.
- 5
Kill the heat, hit it with extra green onion, a spoon of chili crisp, and a squeeze of lime if you’re in your main character era.
💡 Pro Tips
- ✓Heat your neutral oil to 350-375°F before pouring over aromatics - this temperature creates the Maillard reaction that blooms spices without burning garlic.technique350-375°F
- ✓Use pasta water at 2-3 tablespoons per serving because its 1-2% starch content creates lecithin-like emulsification between oil and sauce.ingredient2-3 tablespoons per serving
- ✓Undercook noodles by exactly 30-45 seconds because they'll absorb sauce and finish cooking while maintaining al dente texture through residual heat.timing30-45 seconds
- ✓Toast sesame seeds in the cold pan for 60-90 seconds before adding oil to activate their oils and prevent the bitter compounds that develop above 320°F.technique60-90 seconds
- ✓Add rice vinegar last when pan is off heat because acetic acid volatilizes at 244°F, losing 30% of its brightness when overheated.timing244°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Sichuan's mala oil traditionally uses 13 spices, but adding peanuts creates a Taiwanese night market fusion from the 1980s.
Peanut Chili Oil Noodles
Dive into a bowl of irresistible Peanut Chili Oil Noodles, where silky noodles meet the bold flavors of spicy chili oil and creamy peanut butter! This quick and satisfying dish comes together effortlessly, making it the ultimate choice for weeknight dinners. With a sprinkle of scallions and a dash of sesame seeds, you’ll have a mouthwatering meal that’s sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- garlic cloves, minced
- cup fresh green onion, sliced (240 ml)
- More sliced green onion, for garnishoptional
- neutral oil (I use avocado)
🫙Pantry Staples(5)
- chili oil crisp
- hand-cut thick noodles (or any noodles you like)
- reserved pasta water (optional)optional
- peanut butter
- rice vinegar
🍯Sauces & Condiments(1)
- dark soy sauce
📦Other(2)
- chili flakes (optional)optional
- sesame seeds
👨🍳 Instructions
- 1
Boil your noodles in salted water and take them out about 30 seconds early so they can finish soaking up the sauce later. Save a bit of pasta water (!!) then rinse the noodles so they don’t fuse together like overexcited besties at a reunion.
- 2
In a cold pan, toss in peanut butter, chili flakes, green onion, sesame seeds, garlic, one tablespoon of chili crisp, rice vinegar, and dark soy sauce. No heat yet… we’re building flavor first.
- 3
Heat one third cup of neutral oil until it’s dangerously hot… like 'step back and pray for your eyebrows' hot. Carefully pour it over the cold ingredients and listen to that ASMR sizzle. Give it all a good stir.
- 4
Add your noodles and toss until they’re completely coated and glossy. If you want that restaurant-level silkiness, turn the heat to medium low and mix in a splash of your saved noodle water.
- 5
Kill the heat, hit it with extra green onion, a spoon of chili crisp, and a squeeze of lime if you’re in your main character era.
💡 Pro Tips
- ✓Heat your neutral oil to 350-375°F before pouring over aromatics - this temperature creates the Maillard reaction that blooms spices without burning garlic.technique350-375°F
- ✓Use pasta water at 2-3 tablespoons per serving because its 1-2% starch content creates lecithin-like emulsification between oil and sauce.ingredient2-3 tablespoons per serving
- ✓Undercook noodles by exactly 30-45 seconds because they'll absorb sauce and finish cooking while maintaining al dente texture through residual heat.timing30-45 seconds
- ✓Toast sesame seeds in the cold pan for 60-90 seconds before adding oil to activate their oils and prevent the bitter compounds that develop above 320°F.technique60-90 seconds
- ✓Add rice vinegar last when pan is off heat because acetic acid volatilizes at 244°F, losing 30% of its brightness when overheated.timing244°F