Spicy Peanut Noodles with Chili Garlic Oil.
Weeknight style (under 30 minutes) Spicy Peanut Noodles with Chili Garlic Oil. Best for those nights when you’re craving extra saucy, slightly spicy peanut noodles, but don’t want to leave your house…or wait for take out. Noodles tossed with a spicy, sweet, and salty peanut sauce, bell peppers, fresh garden basil, and plenty of black pepper. Serve each bowl with an addicting chili garlic oil spooned over top. These quick and healthy peanut noodles can be made and ready in under 30 minutes. Bonus, these are vegan, gluten-free, and filled with summer produce.
Pasta on Monday, cocktails on Tuesday, and noodles on Wednesday. Man, it’s surely shaping up to be a pretty good week…
Truth is, I didn’t intend to share this recipe today, BUT I made these spicy noodles on Monday and truly? I just fell in love with them. These noodles are everything. Spicy, tangy, peanutty, a touch sweet, filled with vegetables, fresh basil, garlic, shallots, and just so freaking delicious.
I could go on and on, I love these noodles so much.
They’re also colorful and full of summer produce and made in under 30 minutes. Oh, and gluten-free (depending on the noodle you use of course), vegan, and healthy.
So, everybody in? This is the perfect peanut noodle, can’t get enough.
Sunday I was going through my DM’s and towards the end of the night I got a pretty harsh message. It was unnecessary and mean, but yet I let it affect me to the point of losing sleep. I laid in bed and kept thinking about this message. My practical self knew it meant nothing. I knew this person was just grumpy or having a bad day, but yet the words “your recipes are stale” stuck in my head for a solid 24 hours (along with all the other not so nice comments this person went on to make).
I get nice comments every single day, but sadly it’s the mean ones that always tend to stick with me. Most of the time I brush the mean ones off. But then there are some that hit me when my confidence is low and it can be rough. They are hard to shake off, and yes, I am human, it does affect me.
Instead of being sad all day long, I did something I don’t normally do. I took to Instagram, shared my thoughts, a darn good quote, and immediately you guys turned things around for me. Your messages made me smile ear to ear. I found new inspiration and I made these peanut noodles with newfound confidence.
And I loved them. So here I am today confidently sharing the recipe.
So thank you guys for sticking with me. I love this little (but actually not so little) HBH family just as much as I love my crazy Gerard family.
Long story over, let’s talk peanut noodles.
Today’s noodles are Korean inspired and made with all the bell peppers and summertime basil. They’re peanutty, spicy, and they have chili oil with fried garlic and shallots.
Best part? That they are SO GOOD and SO EASY to make.
Start with the chili oil. It’s simple but so flavorful. Think peanut oil simmered with thinly sliced garlic, shallots, and chili flakes. The garlic and shallots fry in the oil while the chili flakes make everything extra spicy. This oil is beyond good and can be spooned over anything and everything.
The shallots break down and almost turn jammy, releasing their sweetness. It’s a nice balance to all the spice. And the garlic just gets extra crispy and extra delicious. Add a little salt and the oil is complete.
Now, the noodles.
I just used spaghetti, but rice noodles or soba noodles are both great options too. It’s really all about the sauce, which is very unusual.
This peanut sauce consists of peanut butter, soy sauce, and the very special and flavorful Korean chili paste, Gochujang.
Toss the peanut sauce with the hot noodles, add the bell peppers, plenty of basil, black pepper, and some chili oil. Toss it all together one more time and serve.
These noodles are delicious warm or cold, but personally, I love them warm. Yes, to be expected of me…
These noodles are great served the following day for lunch. They also make an awesome noodle dish for meal prepping, since they keep for a few days when left in the fridge.
My one suggestion? Double the recipe, these noodles go fast. It’s that peanut sauce. Salty, spicy, tangy, and just a touch sweet…so delicious!
If you make these spicy peanut noodles with garlic chili oil 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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Spicy Peanut Noodles with Chili Garlic Oil.
Noodles tossed with a spicy, sweet, and salty peanut sauce, bell peppers, fresh garden basil, and plenty of black pepper with an addicting chili garlic oil spooned over top. Made in under 30 mins.
Chili Garlic Oil
- 12 ounces rice noodles or long cut pasta
- 1/2 cup creamy peanut butter
- 1/2 cup low sodium soy sauce or tamari
- 1-2 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 teaspoon honey or maple syrup
- 1 inch fresh ginger, grated
- 2 bell peppers, thinly sliced
- 1/2 cup fresh basil, chopped, plus more for serving
- fresh cracked black pepper
1. To make the chili oil. Heat a large skillet over medium heat. Add the peanut oil, shallots, garlic, and chili flakes. Cook, stirring occasionally until the garlic is fragrant and toasted, 8-10 minutes. Remove from the heat, let cool, and carefully transfer the oil to a heat-proof bowl or glass jar.
2. To make the peanut noodles. Bring a large pot of salted water to a boil. Cook the noodles according to package directions. Drain.
3. Combine the peanut butter, soy sauce, Gochujang, sesame oil, vinegar, honey, ginger, and 1/4 cup water in a food processor or blender. Pulse until combined and smooth. Pour the sauce over the hot noodles. Add the bell peppers, basil, a large pinch of pepper, and 2 tablespoons chili oil. Toss to combine.
4. Divide the noodles among bowls and serve topped with additional chili oil and basil. Noodles are delicious warm or cold. Enjoy!
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