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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!
This meal is so delicious! It’s one of those you don’t want to stop eating even when you are full. I did sauté my bell peppers before adding but that’s just personal preference 🙂
Hey Anna,
Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! xx
Five stars from the whole family! This dish is absolutely amazing. Will make this a regular addition to my recipe rotation!
Hey Britiney,
Happy Friday!!☀️🐰 Thanks so much for making this recipe and sharing your feedback, love to hear that it was delish! xT
Delicious!! Didn’t have basil but went ahead with it anyway. Couldn’t stop eating it it’s soo yummy!
Hey Ellie,
Fantastic!!🌻 I love to hear that this recipe turned out well for you, thanks so much for trying it out! xT
Made this tonight and we loved it…with all the spicy oil! I sautéed the peppers with mushrooms, pea pods, and green onion for a couple minutes before adding to the noodles. Will definitely make this again. Thanks T!
Hi Lori,
Happy Wednesday!! Thanks a bunch for trying this recipe and sharing your feedback, love to hear that it was a winner!🌞 xx
This was really tasty and a great noodle dish! I basically followed the recipe except for putting all the oil/shallot mix into the noodles at the end (rather than just 2 tbsp.) and it was fine, not overly spicy. I also decided I wasn’t keen on rice noodles since they were sort of heavy and clumpy and very hard to eat due to their length. I think next time I might try egg noodles instead. Anyway, a good recipe and one I’ll be making again.
Hey Helen,
I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish! Have a great weekend! xT
This was super duper delicious, 10/10! I did add a bunch more veggies on top (bean sprouts, cucumber, shredded carrots). It was a bit too spicy for my kids but I had added the full amount of the Korean chili paste (which I loved).
Hey there,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
This was delicious, thank you so much!
Hey Liz,
Perfect!! Thanks so much for making this recipe, I love to hear that it turned out well for you! xT
This came out fabulous! I love the whole thing. I was expecting the usual when I am starving and make spicy peanut noodles but this was so much better. The chili oil was an excellent way to fancy this up. I love all the ginger too. It makes it fresh tasting. I could eat all of it myself. Thank you so much. This recipe had flash and style. Rock on.
Hey Patricia,
Happy Sunday!! Thanks so much for giving this recipe a try and your comment, so glad to hear it was enjoyed! xT
This one of my favorite recipes! I literally make it nearly every week! The Measurements are perfect plus perfect flavor balance!!
Hey Celia,
Happy Friday!!⛄️ Thanks so much for making this dish so often and sharing your review, so glad to hear it is always a hit! xx
This recipe was one of the worst things i have ever made in my life.
Waaaaay to salty, should have guessed when the recipe called for 1/2 cup os soy sauce. Way too acidic too. No balance in flavor
The measurments are way off and should be revised.
Honestly im not a picky eater or like to write reviews but this was truly not good and should not have good reviews.
Hi Sarah,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! Please let me know if there is anything that I can help with! xT
I agree on this!
Just wanted to say I sub sunbutter for the peanut butter for my allergy friendly household and it’s amazing!!
Thanks so much for sharing Monica!!
I recently found these recipes and I cooked this one today. I’m a recent vegetarian and trying to find new recipes to try.
This one is by far the most amazing recipe I’ve made. I added baby bok choy and tofu and it was fantastic! I cannot wait to try more recipes! Definitely will be recommending this to everyone
Hey Aimee,
Happy Sunday!! I love to hear that this recipe was a hit, thanks for making it! xTieghan
I made this last night and it was delicious! My Gochujang had expired so I substituted with 1 TB sriracha and 1 TSP harissa. I had used my bell peppers the prior evening so I added about 2 cups of shredded rotisserie chicken. I garnished the plate with shredded carrot, cucumber, cilantro, cabbage, peanuts and black sesame seeds. My husband looked over at me and all he said was “Wow”. It was that good! Thank you for posting this and I will be making it more often.
Hey Mel!
Amazing! Thanks for sharing your feedback and what worked well for you! I appreciate you making this recipe, I am so glad it was enjoyed:)
This recipe is not gluten free because of the gochujang. While it might be possible to find gluten free gochujang, the one linked in the recipe is not gluten free.
Thanks for sharing your feedback Em, the link does not go to a specific Gochujang, so I think those readers who are gluten free would be aware enough to use a gluten free option:)
We have saved many recipes to our recipe box. Is it possible to make notes on these recipes without having to print them? Thanks for all of your hard work and yummy recipes!
Hi Sylvia,
Thanks so much for your kind message!! So sorry, we do not currently have the feature, but this is definitely something we can look into!! xx