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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.
Absolutely delicious! Made the recipe just as printed, but halved it for 2 people. There is a fair amount of oil, but I think the noodles needed it. My husband is not a fan of these type of recipes (so sad), but he INHALED this one.
Thanks a lot, Dee Dee!! I am thrilled to hear that this recipe turned out well for you, thanks for your comment! Xx
I wonder if some of the readers used 1/2 c of “toasted “ sesame oil rather than regular? I added a tablespoon to the peanut butter step and used 1/2 c peanut oil to start the recipe and it was great. Next time might add a squeeze of lime too! Thanks Tieghan.
Hey Kimberly,
Thanks so much for making this recipe and sharing your feedback! Yes, I suppose that could be an issue if that’s what people have been using, thanks for the insight!! xT
How would you recommend preparing a protein to accompany this? How would you make the chicken?
Hi Yasmeen,
You could add shredded chicken to this recipe, but I think ground chicken or pork would be best! You might like this recipe:
https://www.halfbakedharvest.com/beef-ramen-noodles/
I hope this helps! xT
Hi,
What can I substitute for Tahini?
Hi Laila,
You can use another nut butter in place of the tahini. Please let me know if you have any other questions! xT
The sauce we loved. I used chunky peanut butter and omitted the chopped peanuts since it was already in the PB! Once adding the soy, our sauce was MUCH darker than yours and I would say was too sticky on the ramen noodles. Overall flavor was amazing, but the texture was off. Will try adding some water to thin out the sauce and try different rice noodles next time. Also baked off some chicken in chili crisp and it was amazing.
Hey Alison,
I appreciate you trying this dish and sharing your feedback, so glad it was enjoyed:) Sorry about the texture, I would try creamy peanut butter next time! xx
We loved these noodles but the sauce was a little thick and cloying in texture. Do you think adding some rice wine vinegar would help that?
I also want to add more chili flakes and maybe siracha next time I make it. Overall will totally make it again! Thanks
Hi Jaime,
Happy Monday! Thanks a lot for giving this recipe a go and your comment! Love to hear that it turned out well:) I would just add a touch of cold water to thin it out! xx
I made this last night for my family and it was a huge hit! We like spicy, so added a lot of the chili flakes. I think next time I make it I might use even more green onions. Thanks for another awesome recipe!
Hi Leslie,
Wonderful!! I love to hear that this dish turned out well for you, thanks for trying it and your comment! Happy Friday:)
We made this last night. Super easy and smelled great – but the sauce got superrrrrr sticky. Thinking maybe that was the tahini?
Hey Ashley,
Thanks so much for giving this recipe a try! Sorry to hear your sauce was super sticky, it could have been the peanut butter or tahini just depending on the brands that were used. Let me know if I can help in any other way! xT
I thought heating sesame oil is not a good idea and peanut oil is not such a healthy choice. Do you think I could use avocado oil and drizzle sesame oil to finish. This recipe sounds AMAZING!
Hi Stella,
Thanks so much! Yes, of course that will work for you! Let me know how this dish turns out, I hope you love it! xT
I’m allergic to nuts so do you with sunbutter would work in place of the peanut butter?
Hey Casey,
Totally, that should be great for you to use! I hope you love this recipe! xT
How much chili flakes? Just says “chili flakes or Korean chili flakes”. What’s the amount? Thx!
Hi Maya,
Just a pinch or more to your liking:) I hope you love this dish! xT
If you were to add a protein to this dish, what do you think I would complement it well?
Thanks!
Caroline
Hi Caroline,
I think ground pork or chicken or even shrimp would be great! Let me know if you give this recipe a try! Xx
Are you supposed to use flavoring that comes with noodles or only the noodles?
Just the noodles! xT
I’m a sucker for peanut noodles so I’ll try pretty much any recipe I come across and some are definitely better than others. I saw the comments about the oil and I used less (about 1/3 c) initially figuring I could always add more when I served them if necessary. And went a little heavy on the peanut butter because that’s my personal preference. Other than that I followed the recipe and threw some Sriracha on at the end and found the creaminess created by the peanut butter and the tahini to die for. Will definitely make this again.
Not sure why people feel the need to make something personal and critique it as such. It’s unnecessary.
Thank you Barbara! I appreciate your feedback! xT
I love most HBH recipes but agree with others that this one wasn’t great. I followed the recipe exactly and the noodles tasted — oily? They didn’t have much of a flavor, yet there was an aftertaste. Not worth the effort especially because most of these recipes are incredible.
Hey Jamie, I’m so sorry this recipe wasn’t a winner for you. Thank you for letting me know! xT