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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.
First, yes, I have made peanut noodles before, BUT these peanut noodles are so different. My older peanut noodle recipe (which I still LOVE) is much more Thai inspired.
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!
Spicy Peanut Noodles with Chili Garlic Oil.
Servings: 6
Calories Per Serving: 641 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Chili Garlic Oil
- 1/3 cup peanut oil or extra virgin olive oil
- 2 small shallots thinly sliced
- 4 cloves garlic, thinly sliced or smashed
- 1-2 teaspoon crushed red pepper flakes
Peanut Noodles
- 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
Instructions
- 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!
Don’t listen to your haters, listen to your fans – You are a rockstar 🙂 Do your thing!!
Thank you!! xTieghan
I’m not gonna lie, I made these noodles twice in two weeks…and each time I had leftovers. So I probably ate them 6 times in the last two weeks. And you know what? I may make them again next week because I’m possibly addicted to how good they taste and how easy they are to make.
YES! I love that! Thank you so much Bry! xTieghan
Made this last week and LOVED it (like everything you make). I want to make a double batch of the chili oil next time so I can put it on avocado toast, eggs, directly into my mouth, etc. Do you know about how long it would last in a sealed container in the fridge?
Hi Nicky! Happy to hear you loved it! We recommend about three days in the refrigerator. Oh wait do you mean the chili oil? I’d say that could last about three months in the refrigerator. Enjoy! X Kelly
Omg. How could ANYONE possibly have ANYTHING bad to say about you Tieghan!? The mind boggles. Here I am sitting down eating these noodles literally right now because I just made them, and they are blowing my mind! Pay no mind to those salty-a## people. I am sure they are just blindingly jealous of how spectacularly successful your blog has become and wish they could be as inventive at recipes and as amazing at photography as you are!! Sometimes it takes a knock to make you get back up again, but this time stronger! Please keep doing what you’re doing, you have more people rooting for you than not! Whytney x
Thanks Whytney!
These noodles were delicious! I had zucchini lying around as well as sweet potato glass noodles, so I added them and it turned out great. A great meal-preppable option 🙂
Wow so amazing! I am so glad you loved this Chelsea! xTieghan
I have made this recipe three times now! It is quickly becoming a favorite in our house 🙂 I really enjoy the shallot pepper oil. It really brings the dish together!
Yes I love that! Thank you for trying this Anna! xTieghan
I made this recipe tonight for my boyfriend after he got back from a 30 mile hike. It was so good! I literally live by your recipes. don’t listen to the haters, we love your recipes.
Absolutely delicious and so easy to make. You knock it out of the park with your recipes every single time!!
Thank you so much Holly! xTieghan
I love these flavors, such a perfect dinner idea!
Thank you Laura! xTieghan
Just made this for dinner! I didn’t have any long cut pasta or rice noodles, so I used some udon I had. The sauce is delicious, but I found that mixed with the sauce, my noodles became really thick and kind of gloopy. But I think that may be because of the fact that I used udon? Not sure, but my fault for trying to make the substitute! So if anyone wants to use udon, my suggestion would be to maybe reduce the peanut butter a little and add some more water.
I also added in a few dashes of fish sauce and a bit of extra gochujang into my sauce mix. I love a bit of fish sauce in asian peanut based sauces, as it adds a little bit of extra depth.
HBH has been my go-to for years now and the recipes are far from stale, so boo to whoever said that! I’ve been reading along for a long time; from finishing highschool, to college, to now being a married adult, and I have always enjoyed the recipes I’ve tried. My renditions don’t always come out looking as nice or as pretty as Tieghans, but they always taste great!
Hi Shannon! I am so glad you loved this recipe! Thank you so much for trying it! Yes, udon noodles absorb a lot of liquid and that is most likely the reason they became soggy quicker. Please let me know if you have any questions on this one! xTieghan
Frustrating when people comment but haven’t made.
I MADE THESE! Just now! And they were delicious. Restaurant quality and the bell peppers add a nice crunch. I don’t even love bell peppers but they are very good here.
Already had my own homemade chili oil, so it didn’t have the garlic but it was obviously still fantastic. That stuff is SO easy to make and I’m grateful when I have it already made and waiting in my fridge.
Thick sauce. Mmm!
So glad this recipe turned out so amazing for you Lulu! Thank you so much! xTieghan
Do the bell peppers go in raw or do I need to sauté them? Red or green?
Hey Laura, I toss the bell peppers in raw. You can use any color bell pepper you love, but I usually use red or orange bell peppers. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I liked the texture – which is big for me, but my husband and I decided it probably wouldn’t be a repeat meal. It’s so super sweet! But I love so many of your recipes, and will keep making them!
Hi Chloe! Are there any questions I could help you with? Please let me know! xTieghan
SO, SO GOOD!! I am carb/sugar and dairy-free (not by choice…) and this has been one of my favorites with slight adaptions. I skipped the honey, used almond butter and swapped with zucchini noodles 🙂 Your recipes are my favorite!
So glad you loved this recipe and you could modify it to suit you perfectly! Thank you so much Maggie! xTieghan
Hi Tieghan, I love your recipes even when I don’t make all of them. Many of us appreciate all the hard work that you do. Don’t let one negative person ruin your mood, people can be unkind for all sorts of reasons. Keep up the fantastic work!!!
Thank you so much Sher! So glad you are loving my recipes and posts! xTieghan