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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.
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.
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.
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.
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.
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!
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
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.
Ingredients
- 1/2 cup sesame or peanut oil
- 1/4 cup green onions or scallions sliced
- 3-4 cloves garlic grated
- 1 tablespoon grated ginger
- chili flakes, or Korean chili flakes
- 1/4 cup chopped fresh cilantro
- 4 squares brown rice ramen noodles or 6 ounces rice noodles
- 1/3 cup tamari or soy sauce
- 1/4 cup creamy peanut butter
- 3 tablespoon tahini
- 2 teaspoons honey or maple
- 1/3 cup chopped peanuts
Instructions
- 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.
Oh wow! I Deffo am going to try this!! Looks so good!
And Yes, We do want a peanut butter burger recipe!
Keep up the good work!!
Thanks so much! I hope you love this recipe! xx
I have never read such filthy comments on here before. Is there no one to delete such trash. I may think about following some other food blog even though I enjoy your recipes. If you don’t like something don’t be so nasty and just move along.
Many websites have comment forms that allow the site admins to read and approve the comments before they are published. I don’t know why HBH doesn’t do this? I guess they can’t control how weird commenters act on the internet, but they CAN control what they choose to allow/publish.
Absolutely wonderful mix of favorite flavors
Thanks so much Larisa!! Glad to hear the recipe was enjoyed:) xx
These comments are disgusting and I am not sure why you allow them. You/your team have the time to reply to comments so make the time to moderate them.
I agree. I’ve followed this blog for years and always read the comments for feedback about how the recipes worked for others and what tweaks I might need to consider. It’s become a cesspool lately, to the point that I’m feeling forced to find other food blogs without the vitriol and vulgarity. I’m by no means a prude, but this is out of control. It makes me sad.
Do you have a favorite fried rice recipe? Looking for a good one. I should just look in your books….lol
Hey Holly,
Here are some faves:
https://www.halfbakedharvest.com/soy-sauce-butter-fried-rice/
https://www.halfbakedharvest.com/chicken-fried-rice/
Let me know if you have any other questions! xT
Did you use Sesame or peanut oil? I know you said you could use either, just curious which you used.
Hey Cari,
I like to use sesame oil! Let me know if you give this recipe a try, I hope you love it! xx
Just made it! I thought it was fantastic. Very flavorful. I ended up using toasted sesame oil because that is what I had on hand. I watched the instagram video and it looks like you have more than just chili flakes in the seasonings, something ground? Wondering what else you may have used. I cut the recipe in half and got a small package of the gluten-free ramen noodles, should have gotten two packages because I had too much sauce (Is that even possible? LOL). Eager to make it again. I think adding ground chicken would be nice but not at all necessary.
Hey Cari,
Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! Hmmm, sorry I’m not sure what the other ingredient is that you are referring to:) xx
So if you look at the bowl of spices, I see chili pepper flakes and something that is ground. I see it in the reel and in the photo above. Your instructions call for putting the grated ginger, grated garlic and chili flakes in a bowl. To me it looks like you have something else in the bowl that is a ground spice. Maybe it is just the chili flakes but I thought I would ask if maybe there was another ground spice of some sort. Thanks!
Ahhh it’s cayenne pepper….but that’s just because my family loves the extra heat:) You don’t have to add that!
Thanks, I am a terrible copy cat and like to know your every move. LOL I like heat as well so next time I will add the cayenne.
Sounds delish!!! Do you just toss cooked chicken on at the end?
Hey Cathy,
If you want to add chicken, I find ground chicken works well here and yes just add it at the end:) Let me know if you give this recipe a try, I hope you love it! xx
The spelling is actually correct and refers to a specific Indo-Chinese condiment! Unfortunately it bears little to no resemblance to this recipe but it’s worth learning about.
Peanut and sesame are also not interchangeable, especially at such a large volume.
Here’s a thought: Instead of the grammar police dominating the comments section, why don’t we stick to the intended purpose, which is to leave a rating or review of the actual recipe? Just saying…And by the way, this recipe was absolutely phenomenal! Will definitely be on heavy rotation in my home!
Hey Jenn,
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! xx
Love the sound of the recipe and will try it. However the title mentions sichuan but I cannot see them in the recipe – have I misunderstood?
Schezwan is also an acceptable variation on the spelling.
This recipe looks great, would like to try with shrimp.
Great idea on the shrimp! The noodles alone would be amazing, yet I am trying to get more lean protein into each meal.
And for all the negative commenters, why??? Keep your comments to yourself. Or do some research before expounding your insular views.
Hi Chie,
Schezwan is not an accepted variation of the spelling of of Sichuan. I believe you’re referring to “Szechuan” which is. Schezwan is actually an Indo-Chinese sauce made of red chilis, garlic, and soy sauce. It’s very different than this dish. This is just another example of Tieghan not doing her research and misappropriating ethnic words. It’s actually very insensitive and she is a repeat offender of this type of behavior, even when people politely try to educate her.
Hi Lucy,
You are right, thanks for pointing that out. I was thinking of the Indo-Chinese Schezwan sauce, and this recipe isn’t the same thing. 🙂
These noodles look delicious, but “1/2 cup of sesame or peanut oil”? Those don’t seem interchangeable to me at all. Is it just taste preference?
Hey Nicole,
You bet, either one works great here! Let me know if you give this recipe a try, I hope it’s delish! xT
Tieghan, you are a treasure. You and your cookbooks have changed the way I approach meals and inspire me weekly. Your photography is every bit as savory as your recipes. So much of the beautiful food I make is from the lovely kitchen of Half Baked Harvest. These drool worthy Peanut Noodles are next on the list! Thanks for being kind, real, nurturing and generous in all you do.
PS to Sichuan Commenter: Interestingly enough, Sichuan and Szechuan are both correct. The name for this peppercorn comes from the Sichuan province in northern China. This province was formerly spelled “Szechuan” in English. Sichuan is more commonly used on the west coast of China, while Szechuan is used more on the east coast. ~ The Spruce Eats, Mar 8, 2022
Accidentally left 4 stars when 5 were definitely intended!
No worries, thanks again!!
Awe, thanks so much for your thoughtful message Laura!! Let me know if you give this recipe a try, I hope you love it! xT
Hi Lara,
I think you need to re-read the title and look at the word Tieghan used. Schezwan is not an accepted variation of the spelling of of Sichuan. I believe you’re referring to “Szechuan” which is. Schezwan is actually an Indo-Chinese sauce made of red chilis, garlic, and soy sauce. It’s very different than this dish. This is just another example of Tieghan not doing her research and misappropriating ethnic words. It’s actually very insensitive and she is a repeat offender of this type of behavior, even when people politely try to educate her.
Hi Lara,
I think you need to re-read the title and look at the word Tieghan used, which is Schezwan, not “Szechuan”. Schezwan is actually an Indo-Chinese sauce that is very different than this dish. Tieghan refuses to learn, even when people politely try to educate her.
Could i use sun butter instead of peanut
Hi there,
Sure, I bet that would work well for you! Let me know if you give this recipe a try, I hope you love it! xx
maybe learn the appropriate spelling of sichuan before trying to teach its recipes? Just a thought
Karen, is that you? A quick Google search show both are correct and why. Rating a recipe based on your preferred spell is lame sauce. Well done
Amen to that, Ryan. Karen would be happier if she cooked instead of commented.
Ryan and Lara….
👏🏼👏🏼👏🏼
👏🏼👏🏼👏🏼
Hi Ryan,
Schezwan is not the same as the alternative spelling is Sichuan, which is “Szechuan.” Tieghan is using an incorrect term and once again harming the Asian community with her lazy theft of our foods.
Oh please that is an acceptable spelling
Lots of chinese restaurants use that spelling
Its like hebrew the phonetic spellings can vary in English translation
Hi Me,
Szechuan is the alternate spelling, not Schezwan which is the word Tieghan has used here.
Oh please that is an acceptable spelling
Lots of chinese restaurants use that spelling
Its like hebrew the phonetic spellings can vary in English translation
Sichuan Commenter . . . why???? Seriously??? I don’t understand why some people feel the need to be negative. Just move on.