Chili Oil Peanut Noodles
These chili oil peanut noodles come together in minutes and taste just like takeout at a fraction of the price. Most of the igredients come from your pantry, which makes for a quick and convenient weeknight dinner.
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Why You’ll Love This Recipe
- Minimal effort, huge payoff! It’s basically instant ramen, except more nutritious and extra flavorful.
- This one is for my chili lovers out there! Spice up your life (and your dinner) in just 10 minutes.
- These chili oil peanut noodles use pantry-friendly ingredients and require minimal prep.
- Easily customizable depending on what you have in your fridge and pantry.
Key Ingredients
- Ramen noodles cook super quick and make the ideal “vehicle” for the chili oil peanut sauce.
- Peanut butter is the budget-friendly base of the sauce you’ll find in your pantry.
- Chili crisp adds heat, texture, and depth of flavor.
- Sweet chili sauce balances spice with sweetness.
- Crushed peanuts and sesame seeds add crunch and a nutty quality to the final dish.
Hack It!
- While this recipe is mainly for those who love spice, you can adjust the heat levels by reducing the amount of chili crisp you use.
- Use tahini or sunflower seed butter for a peanut-free version. If your allergies don’t extent to tree nuts, you can use almond or cashew butter.
- Add steamed broccoli, edamame, or carrots for extra veg. Making ramen is always a great opportunity to clear out the fridge from old produce or score some “plant points” by adding vegetables.
- Swap noodles for rice noodles or glass noodles for a gluten-free version. Double check other ingredients, as different manufacturers may include traces of gluten.
- Serve cold as a peanut noodle salad, with fresh carrot, cucumber, or greens.
How to Make Chili Oil Peanut Noodles
Step 1: Cook the ramen noodles according to package directions. Drain and set aside.
Step 2: Add the crushed peanuts, peanut butter, chili crisp, sesame seeds, sweet chili sauce, scallions and garlic to a large bowl or pan.
Step 3: Pour the boiling water over and stir until you have a smooth, creamy sauce. The hot water will melt the peanut butter and help the sauce come together.
Step 4: Add the cooked noodles and puffed tofu (if using), and toss until everything is well coated in the sauce. Serve immediately, topped with extra scallions, sesame seeds or crushed peanuts as desired.
Frequently Asked Questions
Store in the fridge for up to 3 days. The sauce will thicken, so add a splash of water when reheating. Alternatively, you can half the recipe for a smaller household.
If you are looking for an oil-free alternative, use extra chili flakes and a tablespoon of chili solids instead.
Use rice vermicelli or glass noodles. As for tofu, double-check the ingredients and use plain firm tofu as an alternative (you can air fry it in cubes).
More Plant-Based Quickies
- Carrot and Cucumber Salad
- Easy Vegan Alfredo Pasta
- Air Fryer Granola
- Cilantro Lemon Soup
- Thai Noodle Salad
If you like vegan recipes that are delicious and convenient, run don’t walk to grab a copy of PlantYou Scrappy Cooking! It’s not only beginner-friendly, it also helps you avoid food waste and save money along the way.
The Recipe: Chili Oil Peanut Noodles
Ingredients
- 3 tbsp crushed peanuts
- ½ cup peanut butter
- 2 tbsp chili crisp, use more chili flakes + a spoon of the chili solids if oil-free
- 1 tbsp sesame seeds
- 2 tbsp sweet chili sauce
- 3 scallions, sliced
- 4 cloves garlic, minced
- ½ cup boiling water
- 2-3 ramen noodle nests, cooked
- 1 package puffed tofu, approximately 100g, optional
Instructions
- Cook the ramen noodles according to package directions, then drain and set aside.
- In a large bowl or pan, add the crushed peanuts, peanut butter, chili crisp, sesame seeds, sweet chili sauce, scallions and garlic. Pour over the boiling water and stir well until a smooth, creamy sauce forms and everything is evenly combined. The hot water will melt the peanut butter and help the sauce come together.
- Add the cooked noodles and puffed tofu (if using), and toss until everything is well coated in the sauce.
- Serve immediately, topped with extra scallions, sesame seeds or crushed peanuts as desired.
Notes
- While this recipe is mainly for those who love spice, you can adjust the heat levels by reducing the amount of chili crisp you use.
- Use tahini or sunflower seed butter for a peanut-free version. If your allergies don’t extent to tree nuts, you can use almond or cashew butter.
- Add steamed broccoli, edamame, or carrots for extra veg. Making ramen is always a great opportunity to clear out the fridge from old produce or score some “plant points” by adding vegetables.
- Swap noodles for rice noodles or glass noodles for a gluten-free version. Double check other ingredients, as different manufacturers may include traces of gluten.
- Serve cold as a peanut noodle salad, with fresh carrot, cucumber, or greens.