5-minute Chilli Peanut Noodles
Whip up a burst of flavor in just five minutes with these zesty Chilli Peanut Noodles! Toss together al dente noodles, creamy peanut butter, and a sprinkle of chili flakes for a quick meal that’s both satisfying and delicious. Perfect for busy weeknights or a speedy lunch, this dish proves that great taste doesn’t have to take long!
Prep
5
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 garlic clove, minced
- 1 tsp grated ginger (5 ml)
- ⅓ cup each: chopped green onions, basil, cilantro (79.2 ml)
- ½ lime, juiced
🫙Pantry Staples(5)
- 2 tbsp avocado oil (30 ml)
- Chili oil for garnishoptional
- 250g knife cut noodles (8.82 oz)
- 2 tbsp peanut butter (28 g)
- 1 tbsp rice vinegar (15 ml)
🍯Sauces & Condiments(2)
- 1 tsp gochujang (5 ml)
- 2 tbsp soy sauce (30 ml)
📦Other(2)
- 1 tbsp chili flakes (15 ml)
- 1 tbsp sesame seeds (15 ml)
Nutrition (per serving)
Calories
335
Protein
8g
Carbs
42g
Fat
15g
👨🍳 Instructions
- 1
On a plate, combine peanut butter, gochujang, herbs, sesame seeds, chili flakes, ginger, garlic, soy sauce, vinegar, and lime juice.
- 2
Cook noodles; reserve ¼ cup cooking water.
- 3
Heat oil until hot; pour over plate ingredients and mix into a sauce.
- 4
Toss noodles with sauce and reserved water.
- 5
Garnish with onions, sesame seeds, and chili oil.
💡 Pro Tips
- ✓Reserve ¼ cup noodle cooking water before draining because the 8-10% starch content emulsifies with peanut butter and gochujang, creating a cohesive sauce that clings to noodles instead of pooling at the bottom.technique¼ cup (8-10% starch content)
- ✓Heat oil to 350-375°F (175-190°C) before pouring over the plate mixture—this temperature is high enough to bloom the chili flakes and ginger's volatile compounds without scorching them, which would create bitter off-flavors.timing350-375°F (175-190°C)
- ✓Bloom gochujang in the hot oil for 2-3 seconds before mixing into other ingredients because heat activates its fermented umami compounds and breaks down the paste's structure, allowing even distribution throughout the sauce.technique2-3 seconds
- ✓Add lime juice last and mix immediately with hot sauce because the acid's citric acid (pH 2-3) will denature peanut butter proteins within 30 seconds, causing the sauce to separate if allowed to sit before noodle contact.timing30 seconds before noodle tossing
- ✓Use a 2:1 ratio of fresh herbs (⅔ cup total) to sauce base because the herbs' volatile oils (limonene, linalool) need sufficient moisture to suspend in; too little herb dilutes their aromatics, while too much absorbs sauce and creates a dry mixture.ingredient2:1 herb-to-sauce ratio (⅔ cup herbs)
Share this recipe
Prep
5
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
5-minute Chilli Peanut Noodles
Whip up a burst of flavor in just five minutes with these zesty Chilli Peanut Noodles! Toss together al dente noodles, creamy peanut butter, and a sprinkle of chili flakes for a quick meal that’s both satisfying and delicious. Perfect for busy weeknights or a speedy lunch, this dish proves that great taste doesn’t have to take long!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 garlic clove, minced
- 1 tsp grated ginger (5 ml)
- ⅓ cup each: chopped green onions, basil, cilantro (79.2 ml)
- ½ lime, juiced
🫙Pantry Staples(5)
- 2 tbsp avocado oil (30 ml)
- Chili oil for garnishoptional
- 250g knife cut noodles (8.82 oz)
- 2 tbsp peanut butter (28 g)
- 1 tbsp rice vinegar (15 ml)
🍯Sauces & Condiments(2)
- 1 tsp gochujang (5 ml)
- 2 tbsp soy sauce (30 ml)
📦Other(2)
- 1 tbsp chili flakes (15 ml)
- 1 tbsp sesame seeds (15 ml)
Nutrition (per serving)
Calories
335
Protein
8g
Carbs
42g
Fat
15g
👨🍳 Instructions
- 1
On a plate, combine peanut butter, gochujang, herbs, sesame seeds, chili flakes, ginger, garlic, soy sauce, vinegar, and lime juice.
- 2
Cook noodles; reserve ¼ cup cooking water.
- 3
Heat oil until hot; pour over plate ingredients and mix into a sauce.
- 4
Toss noodles with sauce and reserved water.
- 5
Garnish with onions, sesame seeds, and chili oil.
💡 Pro Tips
- ✓Reserve ¼ cup noodle cooking water before draining because the 8-10% starch content emulsifies with peanut butter and gochujang, creating a cohesive sauce that clings to noodles instead of pooling at the bottom.technique¼ cup (8-10% starch content)
- ✓Heat oil to 350-375°F (175-190°C) before pouring over the plate mixture—this temperature is high enough to bloom the chili flakes and ginger's volatile compounds without scorching them, which would create bitter off-flavors.timing350-375°F (175-190°C)
- ✓Bloom gochujang in the hot oil for 2-3 seconds before mixing into other ingredients because heat activates its fermented umami compounds and breaks down the paste's structure, allowing even distribution throughout the sauce.technique2-3 seconds
- ✓Add lime juice last and mix immediately with hot sauce because the acid's citric acid (pH 2-3) will denature peanut butter proteins within 30 seconds, causing the sauce to separate if allowed to sit before noodle contact.timing30 seconds before noodle tossing
- ✓Use a 2:1 ratio of fresh herbs (⅔ cup total) to sauce base because the herbs' volatile oils (limonene, linalool) need sufficient moisture to suspend in; too little herb dilutes their aromatics, while too much absorbs sauce and creates a dry mixture.ingredient2:1 herb-to-sauce ratio (⅔ cup herbs)