Spicy Peanut Noodles

Name: Spicy Peanut Noodles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 Serving
Ingredients: 3-4 ounces (85-113 grams) protein of choice; 2-3 ounces (57-85 grams) Taiwanese knife-cut noodles; 1 1/2 tablespoons (24 grams) peanut butter; 1/2 tablespoon (7 milliliters) Chinkiang vinegar; 1 tablespoon (15 milliliters) Sichuan chili crisp oil; 1/2 tablespoon (7 milliliters) sesame oil; 1 teaspoon soy sauce; scallions; fried garlic; chopped cilantro; sesame seeds

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Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
1 Serving
Course
Main Course
Cuisine
International

Spicy Peanut Noodles

Iris Warren

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A recipe for Spicy Peanut Noodles from the cookbook, Indulgent Eats at Home! Knife-cut noodles are tossed in a creamy and spicy peanut sauce.

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Ingredients

Servings

3-4 ounces (85-113 grams) protein of choice optional
2-3 ounces (57-85 grams) Taiwanese knife-cut noodles or your preferred noodles or pasta

Spicy Peanut Sauce (double if adding protein):

1 1/2 tablespoons (24 grams) peanut butter plus more to taste (substitute with other nut butter or sesame paste)
1/2 tablespoon (7 milliliters) Chinkiang vinegar plus more to taste
1 tablespoon (15 milliliters) Sichuan chili crisp oil recipe in book or substitute with store bought oil like Lao Gan Ma or Fly by Jing, plus more to taste
1/2 tablespoon (7 milliliters) sesame oil plus more to taste
1 teaspoon soy sauce plus more to taste

Optional Garnishes:

scallions
fried garlic
chopped cilantro
sesame seeds

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Instructions

Cook any proteins you are using first, since those will take longer than the rest of the noodles. You can simply season with salt and pepper, as you'll double the sauce recipe to coat the protein in sauce.
Cook the noodles in a small saucepan or small pot according to the package directions, reserving at least 1 tablespoon (15 milliliters) of noodle water.
Make the sauce while the noodles are cooking. In a bowl big enough to fit the noodles, combine the peanut butter, vinegar, Sichuan chili crisp oil, sesame oil, and soy sauce.
Add 1 tablespoon (15 milliliters) of the hot noodle water and mix. Don't worry about it being completely smooth, as it will come together more when you add the noodles.
Chop the scallions (if using) and set aside.
Combine the cooked noodles and sauce by using tongs or chopsticks to transfer the noodles directly from the pan to the bowl (save yourself having to wash a colander!). If it's easier, you can drain with a colander.
Use chopsticks to mix the noodles and any cooked proteins (if using) with the sauce until it's fully combined.
Taste and add more sauce to your preference- (Jen personally adds more vinegar and chili oil than the recipe calls for). Find the ratios that work best for you and jot them down for next time!
Top with your chosen garnishes and add-ons (if using) and enjoy!

Notes

Note: If you are making this with Tseng Noodles Spicy Sichuan Pepper flavor, omit the chili oil and soy sauce in the recipe. Mix the peanut butter, vinegar, and sesame oil with the instant noodle seasonings, then give it a taste and add chili oil and soy sauce, as needed.
Alternatively, if you use the A-Sha Noodles Hakka Sesame Oil Scallion flavor, omit the sesame oil and soy sauce in the recipe and use the seasoning pack it comes with, mix in the peanut butter, vinegar, and Sichuan chili crisp oil, then give it a taste and add soy sauce, as needed.