Double Strawberry Sugar Cookies.
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.
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!
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How much Korean chili flake should we use if we like it spicy?
It’s totally up to you! Let me know if you give this recipe a try, I hope you love it! xx
I made this today. I liked it! 🙂 I halved the recipe (since I was just cooking for myself) and only added a Tablespoon of oil after reading through the comments. I also added some shredded carrots and such. I also added some of the left over water from the cooked pasta to help spread the sauce and get a good consistency I liked. Was awesome! Thank you for sharing with us!! <3
Perfect! Thanks so much for trying this dish and sharing your review, so glad to hear it was enjoyed! xx
Super yummy – but would have preferred it to be a tad saucier!
Thanks for trying this dish and sharing your review:) Glad to hear you enjoyed the flavors! xT
I didn’t love this one. I wish I had sautéed the garlic for a bit because the dish tasted overwhelmingly of raw garlic, super astringent. The sauce’s texture wasn’t my favorite; it was pretty sticky. I think if I had cooked the garlic and adjusted the sauce it would have been delicious.
Happy Monday! Thanks so much for trying this dish and sharing your review! So sorry to hear it wasn’t enjoyed! Please let me know if there is anything that I can help with! xT
When u add chicken, did you marinate it at all before cooking it or how did you cook that? Thanks I’m excited to try this meal for my family!
I just do salt and pepper for the chicken:) Let me know if you have any other questions, I hope you love this recipe! xx
I saw that gorgeous picture and jumped on this recipe, but I’m sorry, Tieghan, the recipe has some issues. There is *way* too much oil between the oil in the tahini, the peanut butter, and the 1/2c of oil, all of which left an unsightly pool at the bottom of my bowl.
But the problems became evident with the too-tan, sticky, gloopy sauce, which I *suspect* is the reason for the 1/2c oil (to thin it out). As I was making this, it occurred to me that this was supposed to be a riff on takeout-style sesame noodles, and there is way too much peanut butter & tahini. The ratio should be more like 3T Chinese sesame paste (sub tahini if you want):1T peanut butter. Add in 2T rice vinegar, and about 1/4 c soy sauce, and then you need really, only enough oil to stir fry the aromatics — about 2T.
But honestly, I’m far, far from a health fanatic but the amount of oil here is troubling.
Maybe you should keep your unkind, long winded comments to yourself. If you don’t like it, don’t make it again or adjust it to your liking. Even a simple one star would have sufficed. Why would you try to make her feel bad and correct her recipe because it doesn’t meet your health standards?! It’s just rude and not very nice.
Delicious!!! Thank you for another amazing recipe! Made this with some kung Pao chicken for my husband’s birthday! He loved it!!!
Love it! Such a great idea to make with some kung pao chicken and happy birthday to your husband! xx
That was super good! Think next time I will use less tahini
Perfect!! Thanks so much for trying this dish and sharing your feedback! So glad to hear it was a winner! xx
Made this today! It’s simply delish! I added some chicken (for the husband) HBH has yet to disappoint him! 💙
Amazing! Thanks so much for giving this dish a try, I love to hear that it turned out well for you! xx
Soooo yummy! Added a load of roasted veg 😍👌
Fantastic!!🌻 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT
This looks really good! I do wish the spelling was adjusted to Szechuan though.
Hi Tieghan! I don’t have tahini on hand. Is there anything I can replace it with? Or should I just skip it? Thanks so much!
You could just use additional peanut butter in place of the tahini. Let me know if you have any other questions, I hope you love this recipe! xx
Is this spicy???
I would just skip the chili flakes:) Let me know if you have any other questions, I hope you love this recipe! xx
I have sesame oil and am planning on using that, but the bottle says to use sparingly and every recipe I’ve tried with it I only add a small amount. Do I still add 1/2 a cup?
That would be a crazy amount of sesame oil. I don’t think it’s good to heat it up like that either. I would use peanut oil.
So good+quick and easy! Even my 2 year old loved these noodles.
Happy Wednesday! I appreciate you making this recipe and sharing your comment, so glad to hear it was a winner!
I used 1/2 cup of sesame oil here, so you should be just fine to follow this recipe as written:) Let me know if you give it a try! xx
I think there’s some confusion here as to whether the recipe calls for *toasted* sesame oil (which should be used sparingly as a condiment) or regular sesame oil (which is what the recipe calls for). The toasted kind is labeled as such and is brown in color. Regular sesame oil is clear.
Glad you said that, makes sense!
This looks really, good, and I too want to try it with shrimp! I don’t have all the ingredients now, but will try this weekend.
I don’t understand what the commotion is about disgusting comments? I see one person being rude with some grammatical errors, and a few annoyed replies, but that’s it. (??)
Thanks so much Angie!! The comments you are referring to have been marked as spam:) Let me know if you give this recipe a try! xx
Our new favorite!!! We were planning to make shrimp last night until I saw this recipe, so we added the shrimp to the dish. Will be making this again! And it really only took about 25 minutes!
Awesome!! Thanks so much for giving this dish a try and your comment, I love to hear it was a hit! 😊