Peanut noodles
Peanut Noodles | Spicy Garlic Peanut Butter Noodles | 10‑Minute Asian‑Style Peanut Sauce Noodles
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These spicy peanut noodles are creamy, nutty, and packed with bold Asian flavors. The hot‑oil garlic peanut sauce coats every strand of noodle, giving you a perfect balance of heat, umami, and richness. With simple pantry ingredients like peanut butter, soy sauce, Schezwan chutney, and sesame oil, this dish comes together in minutes and tastes just like your favorite Asian takeout—comforting, satisfying, and endlessly customizable.
Can I use any type of noodles?
Yes—ramen, spaghetti, rice noodles, or wheat noodles all work. Just cook until al dente and rinse with cold water to avoid clumping.
Why pour hot sesame oil over the sauce?
Hot oil blooms the garlic, chilli, and sesame flavors, making the sauce more aromatic and smooth.
Can I make this sauce ahead of time?
Absolutely. Store the sauce in the fridge for up to 4 days. Thin with warm water before tossing with noodles.
How do I adjust the spice level?
Increase or reduce Schezwan chutney or chili oil. For a mild version, skip the Schezwan and add a little honey.
What protein or veggies can I add?
Sautéed mushrooms, tofu, edamame, bok choy, bell peppers, or carrots make this a complete meal.
Can I make this vegan?
Yes—use a vegan mushroom‑based oyster sauce or simply skip it.
How to keep noodles from sticking?
Rinse with ice‑cold water and toss with a teaspoon of sesame oil immediately after cooking.
Ingredients
For the Sauce
1/4 cup creamy peanut butter
2 tbsp soy sauce
1 tbsp Schezwan chutney or chili oil
2 tbsp sesame oil
1/2 tbsp rice vinegar
A pinch of sugar
2 tbsp garlic, finely chopped or grated
1 tbsp vegetarian oyster sauce (mushroom-based)
2 tsp roasted sesame seeds
For the Noodles
130 g noodles
Water, as needed
Salt, as needed
1 tsp sesame oil
For Garnish
Roasted peanuts, crushed
Spring onions, chopped
Roasted sesame seeds
How to make peanut noodles with step-by-step pictures
- ️ Cook the noodles according to the package instructions with water and salt. Drain well, rinse with ice-cold water, and toss with 1 tsp sesame oil to prevent sticking.
- ️ In a bowl, combine peanut butter, soy sauce, Schezwan chutney (or chili oil), rice vinegar, sugar, garlic, vegetarian oyster sauce, and roasted sesame seeds. Heat the sesame oil until hot and pour it over the mixture. Mix until smooth.
- ️ Add the cooked noodles to the sauce and toss until every strand is evenly coated. Sprinkle a little water if needed to loosen the sauce.
- ️ Transfer the noodles to a serving bowl and top with crushed roasted peanuts, chopped spring onions, and roasted sesame seeds.
- ️ Microwave for 2 minutes or serve immediately if the noodles are still warm.
Ingredients
For the Sauce
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp Schezwan chutney or chili oil
- 2 tbsp sesame oil
- 1/2 tbsp rice vinegar
- A pinch of sugar
- 2 tbsp garlic finely chopped or grated
- 1 tbsp vegetarian oyster sauce mushroom-based
- 2 tsp roasted sesame seeds
FOR THE NOODLES
- 130 g noodles
- Water as needed
- Salt as needed
- 1 tsp sesame oil
FOR GARNISH
- Roasted peanuts crushed
- Spring onions chopped
- Roasted sesame seeds
Instructions
- ️ Cook the noodles according to the package instructions with water and salt. Drain well, rinse with ice-cold water, and toss with 1 tsp sesame oil to prevent sticking.
- ️ In a bowl, combine peanut butter, soy sauce, Schezwan chutney (or chili oil), rice vinegar, sugar, garlic, vegetarian oyster sauce, and roasted sesame seeds. Heat the sesame oil until hot and pour it over the mixture. Mix until smooth.
- ️ Add the cooked noodles to the sauce and toss until every strand is evenly coated. Sprinkle a little water if needed to loosen the sauce.
- ️ Transfer the noodles to a serving bowl and top with crushed roasted peanuts, chopped spring onions, and roasted sesame seeds.
- ️ Microwave for 2 minutes or serve immediately if the noodles are still warm.
Video
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