Sichuan cooks temper chili oil at 300°F to release capsaicin without scorching it, then marry it with peanuts for lingering heat.
Spicy Chilli Peanut Noodles
Dive into a bowl of Spicy Chilli Peanut Noodles that boast a luscious blend of creaminess and crunch! With zesty chili paste and rich peanut butter whipped up effortlessly in a blender, this dish brings bold flavors to your table without the fuss. Get ready to impress with a meal that's both delightful and easy to whip up!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This blended-peanut sorcery owes its soul to 1940s Sichuan street vendors who first smashed peanuts into chilli oil for dan dan noodles, but the technique of liquefying the whole garlic-chilli-peanut gang into a pourable broth is pure Malaysian hawker-stall improvisation, proving that sometimes the best noodle dishes come from countries arguing over who invented them first.
Regional Twist
Down in Penang, street cooks would never dream of using plain peanut butter—they'd roast and pound fresh peanuts themselves, then double the green chilli count and add a splash of tamarind, turning this broth properly fiery instead of politely warm.
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 3 cloves garlic
- 2 stalks green onion - whites
- Green Onionoptional
- 1/2 cup water (120 ml)
🫙Pantry Staples(6)
- Chili oiloptional
- Noodles of choice - 80g (2.82 oz)
- Chopped roasted peanutoptional
- 3 tbsps peanut butter (42 g)
- 1 stock cube
- 1 tsp sugar (5 ml)
🧂Spices & Seasonings(1)
- Salt & pepper to taste
📦Other(2)
- 1 spicy green chilli
- Sesame seedsoptional
Nutrition (per serving)
Calories
228
Protein
7g
Carbs
22g
Fat
14g
👨🍳 Instructions
- 1
Cook the noodles in boiling water until they are chewy. Reserve some of the liquid from it for later use.
- 2
In a blender add peanut butter, green chili, garlic, green onion stalks, sugar along with water. Add salt and pepper and blend until smooth.
- 3
Add this paste to a pot. Add a stock cube and some of the reserved boil noodles water and stir well.
- 4
Let the broth simmer for 3-4 minutes.
- 5
In a bowl of choice add the cooked noodles and pour over the prepared broth.
- 6
Garnish with chopped roasted peanuts, green onions, sesame seeds, chili oil and serve hot.
💡 Pro Tips
- ✓Reserve 1/4 cup of starchy noodle cooking water before draining, then add it 1 tablespoon at a time to the peanut sauce if it's too thick. The starch acts as an emulsifier and thickener, helping the peanut butter and water form a cohesive sauce rather than separating.technique1/4 cup reserved; add 1 tbsp increments
- ✓Blend the peanut paste for exactly 90 seconds at high speed to achieve a silky texture—over-blending (beyond 2 minutes) generates friction heat that can separate the peanut oil and make the sauce grainy.timing90 seconds optimal; avoid exceeding 2 minutes
- ✓Cook noodles to 1-2 minutes under al dente (usually 6-7 minutes instead of the package's 8-9 minutes) because they'll continue cooking and absorb liquid when simmered in the hot broth for 3-4 minutes, preventing mushiness.timing1-2 minutes under package time
- ✓Crumble the stock cube directly into the blender with the wet ingredients (peanut butter, water, chili) rather than adding it to the pot later—this distributes sodium chloride evenly throughout the emulsion and prevents flavor clumping in isolated pockets.techniqueBlend with wet ingredients
- ✓Use freshly roasted peanuts (or roast store-bought raw peanuts at 350°F for 10-12 minutes) for garnish; roasted peanuts contain 20-30% less water than raw and provide audible crunch, while raw peanuts absorb moisture from the broth and turn soft within 2 minutes.ingredient350°F for 10-12 minutes; 20-30% moisture difference
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Sichuan cooks temper chili oil at 300°F to release capsaicin without scorching it, then marry it with peanuts for lingering heat.
Spicy Chilli Peanut Noodles
Dive into a bowl of Spicy Chilli Peanut Noodles that boast a luscious blend of creaminess and crunch! With zesty chili paste and rich peanut butter whipped up effortlessly in a blender, this dish brings bold flavors to your table without the fuss. Get ready to impress with a meal that's both delightful and easy to whip up!
The Story
This blended-peanut sorcery owes its soul to 1940s Sichuan street vendors who first smashed peanuts into chilli oil for dan dan noodles, but the technique of liquefying the whole garlic-chilli-peanut gang into a pourable broth is pure Malaysian hawker-stall improvisation, proving that sometimes the best noodle dishes come from countries arguing over who invented them first.
Regional Twist
Down in Penang, street cooks would never dream of using plain peanut butter—they'd roast and pound fresh peanuts themselves, then double the green chilli count and add a splash of tamarind, turning this broth properly fiery instead of politely warm.
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 3 cloves garlic
- 2 stalks green onion - whites
- Green Onionoptional
- 1/2 cup water (120 ml)
🫙Pantry Staples(6)
- Chili oiloptional
- Noodles of choice - 80g (2.82 oz)
- Chopped roasted peanutoptional
- 3 tbsps peanut butter (42 g)
- 1 stock cube
- 1 tsp sugar (5 ml)
🧂Spices & Seasonings(1)
- Salt & pepper to taste
📦Other(2)
- 1 spicy green chilli
- Sesame seedsoptional
Nutrition (per serving)
Calories
228
Protein
7g
Carbs
22g
Fat
14g
👨🍳 Instructions
- 1
Cook the noodles in boiling water until they are chewy. Reserve some of the liquid from it for later use.
- 2
In a blender add peanut butter, green chili, garlic, green onion stalks, sugar along with water. Add salt and pepper and blend until smooth.
- 3
Add this paste to a pot. Add a stock cube and some of the reserved boil noodles water and stir well.
- 4
Let the broth simmer for 3-4 minutes.
- 5
In a bowl of choice add the cooked noodles and pour over the prepared broth.
- 6
Garnish with chopped roasted peanuts, green onions, sesame seeds, chili oil and serve hot.
💡 Pro Tips
- ✓Reserve 1/4 cup of starchy noodle cooking water before draining, then add it 1 tablespoon at a time to the peanut sauce if it's too thick. The starch acts as an emulsifier and thickener, helping the peanut butter and water form a cohesive sauce rather than separating.technique1/4 cup reserved; add 1 tbsp increments
- ✓Blend the peanut paste for exactly 90 seconds at high speed to achieve a silky texture—over-blending (beyond 2 minutes) generates friction heat that can separate the peanut oil and make the sauce grainy.timing90 seconds optimal; avoid exceeding 2 minutes
- ✓Cook noodles to 1-2 minutes under al dente (usually 6-7 minutes instead of the package's 8-9 minutes) because they'll continue cooking and absorb liquid when simmered in the hot broth for 3-4 minutes, preventing mushiness.timing1-2 minutes under package time
- ✓Crumble the stock cube directly into the blender with the wet ingredients (peanut butter, water, chili) rather than adding it to the pot later—this distributes sodium chloride evenly throughout the emulsion and prevents flavor clumping in isolated pockets.techniqueBlend with wet ingredients
- ✓Use freshly roasted peanuts (or roast store-bought raw peanuts at 350°F for 10-12 minutes) for garnish; roasted peanuts contain 20-30% less water than raw and provide audible crunch, while raw peanuts absorb moisture from the broth and turn soft within 2 minutes.ingredient350°F for 10-12 minutes; 20-30% moisture difference