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20 Minute Garlic Oil Schezwan Peanut Noodles. Ramen noodles made with garlic oil, chili flakes, peanut butter, sesame, and frizzled scallions. All tossed with quick-cooking (and delicious) ramen noodles! These noodles come together in about 20 minutes. Not only is this a healthy (vegan) noodle bowl, it’s delicious. Perfect for nights you’re craving saucy noodles, but need them to be homemade – and quick.

20 Minute Garlic Oil Schezwan Peanut Noodles |

If I’m not making tacos for dinner then I’m making chicken fried rice. My family is very predictable and repetitive in what they love to eat. But I always try to switch it up for them because I get bored.

Noodles are of course something we all enjoy. So I created these super easy peanut noodles for a small twist on a very quick dinner.

I added chicken for the heavy meat eaters, but the rest of us all agree that the noodles are just perfect on their own. Do what works best for you.

20 Minute Garlic Oil Schezwan Peanut Noodles |

What’s even more exciting is just how quickly these noodles come together! Some nights are busy and we just need a quick recipe like this to get dinner on the table.

These noodles are oddly inspired by my late Nonnie. Back when I was a kid, she’d often either take me out to dinner or have me over for dinner, just the two of us. We had a really special bond and loved being together.

For the most part, my Nonnie was a pasta girl, a sandwich girl, and an all-around bread lover. Just like my mother. But there was this restaurant she’d often take me to. I can’t remember the name. But if my memory is right, she’d order the creamy, spicy peanut noodles on various occasions.

20 Minute Garlic Oil Schezwan Peanut Noodles |

If she wasn’t eating cheese, then it was peanut butter for sure! She also loved a good peanut butter burger (have you ever had one?).

Her noodles came very saucy and instead of any kind of Asian noodle, the restaurant definitely used spaghetti. Oh well, neither of us complained.

We both loved the noodles. For whatever reason, I was thinking about these noodles last week, so I made my own. And while they’re nothing like what we used to order, they sure are easy (Nonnie only made easy recipes) and delish.

20 Minute Garlic Oil Schezwan Peanut Noodles |

Here are the details

The oil is what makes the recipe. Well, of course, the noodles are important too, but it’s really the oil that adds all the flavor. You’ll want to start out by warming together the sesame oil and green onions (or scallions whatever you prefer to call them – I say green onions). Warm until the green onions are super fragrant and frizzled up.

Basically, you’re frying the onions in the oil, which creates a really wonderful flavor. Once the onions are frizzled up, turn the heat off.

Then add the garlic, ginger, chili flakes, and cilantro to a nice big bowl. One Big enough to toss your noodles in.

20 Minute Garlic Oil Schezwan Peanut Noodles |

When the oil is ready, pour the hot sizzling oil over the garlic, ginger, chili flakes, and cilantro. The heat from the oil will cook the garlic and you’ll immediately smell all the fresh herbs.

Next mix in the tamari, the peanut butter, and the tahini. Then a touch of honey or maple syrup to tame the heat level.

Boil the noodles. I love using Brown Rice Ramen (which you can find at Whole Foods and in many grocery stores). They’re much healthier, gluten-free, and vegan.

Toss the noodles with the oil and chopped peanuts, then serve them up warm, so delish! 

20 Minute Garlic Oil Schezwan Peanut Noodles |

Looking for other fun noodle recipes? Here are some favorites:

Crispy Sesame Garlic Chili Oil Noodles

Stir Fried Honey Ginger Sesame Noodles

Creamy Thai Turmeric Chicken and Noodles

Lastly, if you make these 20 Minute Garlic Oil Schezwan Peanut Noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!


20 Minute Garlic Oil Schezwan Peanut Noodles

Prep Time 10 minutes
Cook Time 6 minutes
Total Time 19 minutes
Servings: 4 bowls
Calories Per Serving: 540 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. In a skillet, cook the sesame oil and green onions over medium heat until very fragrant, 3-5 minutes.
    2. in a large bowl, mix the garlic, ginger, cilantro, and season with chili flakes. Pour the hot oil over top the garlic herb mix. Let site 3-5 minutes, then whisk in the tamari, peanut butter, tahini, and honey.
    3. Cook the noodles according to package directions, then drain. Toss the warm noodles with the oil. Note, you may not need/want all the oil, but I use it all.
    4. Serve the noodles with green onion, cilantro, and peanuts.
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20 Minute Garlic Oil Schezwan Peanut Noodles |

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  1. 5 stars
    This is easy and comes together in no time. I love the flavors but agree with another about saltiness and I’m not usually salt sensitive. I will make it again but I’ll use low salt soy instead of tamari or maybe just try regular soy first. I used a high end grade of tamari and I’m betting that’s the reason. It was good!

    1. Hey Olga,
      Perfect!! Thanks so much for making this dish and sharing your comment, so glad it was a hit! Sorry about the salt! Have a great weekend:)

  2. 5 stars
    This was delicious (so many flavors)!!!! My only issue was chasing the noodle to sauce ratio. I was using rice ramen noodles and don’t think the ounces suggested lined up with the rice noodles (used about twice the amount). Cooked an additional square of noodles after dinner and added back in the 1/3 cup of sauce I took out earlier because I knew it was going to be too much when putting the dish together.
    Used as a side dish with salmon.
    Do you think the leftover noodles (with sauce) could be frozen?

    1. Hey Sheila,
      Happy Friday!! So glad to hear that you enjoyed this recipe, thanks for making it and sharing your comment! I don’t think this would be the best dish to freeze:) xx

  3. 4 stars
    Made as described with zucchini noodles. Let me start by saying the hubby drank the leftover sauce. This is a solid and good dish. However, we both agree that it is missing a little something. Will add the juice of a half a lime to start next time as the sauce feels a little flat. However, it is definitely in the keeper category!

    (To use zucchini noodles, spiralize noodles. Salt slightly and toss and set in a colander while you are preparing the rest of the ingredients. The noodles will release a good portion of the water so there is less water accumulated with a quick sauté, flavor saver.)

    1. Hey Dawnee,
      I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish! Have a great weekend! xT

  4. 3 stars
    I’m a decent cook and followed the recipe to a T. Reading all the rave reviews I must have done something wrong! Both my husband and I love all the flavors used in this recipe, but whatever I cooked was not very good :/ I’m sure it was user error.

    1. Hi Melinda,
      Thanks so much for trying this dish and sharing your feedback, so sorry to hear it was not enjoyed! Please let me know if there is anything that I can help with! xx

    1. Hi Cindy,
      Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it! xx

    1. Hi Cory,
      Thanks for trying this recipe, so sorry to hear it was salty for you. Please let me know if there is something that I can help with! xx

  5. 5 stars
    You are my secret weapon against my picky eater. He is willing to try anything of yours that I make and almost always likes every recipe. This was not only super easy and so flavorful, it impressed the heck out of my plain pasta eating teenager who had seconds AND asked me to make it again. Thank you.

    1. Hi Sarah,
      Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it! xx

  6. 4 stars
    When do I add the soy sauce?
    Also, how would you prepare chicken for this?
    My first time cooking anything like this. And, I didn’t add all ingredients because I have a bunch of picky eaters but it’s good just the same.

    1. Hi Natalie,
      The soy sauce is added in step 2:) For chicken, you can season how you wish, some soy sauce would be great and then just bake! Let me know if you give this recipe a try, I hope you love it! xT

  7. 4 stars
    Adding acid to this recipe makes a huge difference.. juicing an orange, lime, or lemon really lifts the flavor.

  8. Hi Tieghan! Curious how you arrive at the calorie counts on your recipes? For example, a quick calculation on this one yielded closer to 740 calories per serving (assuming 4 servings), which is quite a bit more than the listed 540. I know that you would prefer to not include calorie information at all, which is understandable, but for people like me who do need to monitor calorie intake, having accurate and easily available nutrition information is extremely valuable. If you are going to include it, it would be very helpful for it to be accurate.

    1. Hey Stephanie,
      I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT