Spicy Peanut Noodles

Ingredients

• 2 packsramen noodles (or enough noodles or pasta for 2 servings)
• 2 clovesgarlic, minced or finely chopped
• 2–3 tbspdried crushed chilli flakes
• 1 tbspsesame seeds
• 2–3 tbspneutral-flavoured cooking oil, such as sunflower, rapeseed or peanut oil
• 4 tbspnatural peanut butter
• 1 tbspregular or light soy sauce
• 1 tbsprice vinegar or lemon juice
• 1 tspdark soy sauce
• ½chicken bouillon cube (or vegetable bouillon cube or powder)
• 1 tspsesame oil
• 3–4 tbspnoodle cooking water, or hot water; add more if needed
• 1–2spring onions, thinly sliced
• 1 tbsproasted peanuts, crushed
• to tastesesame seeds

Instructions

1. 1

   Mix chilli oil base

   Put the crushed chilli flakes, minced garlic and 1 tbsp sesame seeds in a heatproof bowl.

2. 2

   Heat the oil

   Warm the neutral-flavoured oil in a small pan until it begins to smoke, then turn off the heat.

3. 3

   Pour and stir

   Carefully pour the hot oil over the chilli, garlic and sesame seeds. Let it sizzle for a few seconds, stir well and set aside. If using shop-bought chilli oil, skip this step.

4. 4

   Boil the noodles

   Bring a pot of water to the boil, add the noodles and cook for 3–4 minutes, or until al dente. Cooking time may vary with the type of noodles.

5. 5

   Mix the sauce

   While the noodles cook, add 1 tbsp of the prepared chilli oil, peanut butter, regular soy sauce, dark soy sauce, rice vinegar and sesame oil to a large serving bowl.

6. 6

   Loosen the sauce

   Scoop a couple of tablespoons of boiling noodle water into the bowl and mix until the sauce is smooth and creamy.

7. 7

   Coat the noodles

   Drain the cooked noodles and add them to the sauce. Toss until coated; add more hot water if the sauce is too thick or sticky.

8. 8

   Divide into bowls

   Divide the noodles between serving bowls.

9. 9

   Add the toppings

   Garnish with toasted sesame seeds, crushed roasted peanuts and sliced spring onions.

What are spicy peanut noodles?

Peanut noodles combine noodles with a savoury sauce built around peanut butter, soy and aromatics. This Chinese-style version brings in chilli oil for heat and sesame for a toasty finish.

The method works well for a quick meal: the noodles cook while the sauce is mixed, and a little starchy cooking water helps bring the two together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 786 calories, 20g protein, 69g carbs, 51g fat.

The noodles provide most of the carbohydrates, while peanut butter and cooking oil contribute much of the fat; peanuts add some more. Protein comes mainly from the peanut butter, noodles and peanuts. Pair a serving with vegetables or greens for a more varied plate.

The chilli oil sets the flavour

Chilli and garlic: the recipe infuses these with hot neutral oil, which carries their flavour through the sauce. Use the lower amount of chilli flakes for a gentler result.

Hot oil: pour it carefully over the bowl ingredients, as the mixture will sizzle. The recipe calls for turning off the heat once the oil starts to smoke.

Build a smooth peanut sauce

Peanut butter: natural peanut butter gives the sauce its rich, nutty base. Stir it with the soy sauces, vinegar and sesame oil before adding water.

Cooking water: add a couple of tablespoons first and mix until creamy. More hot water can loosen a sauce that clings too thickly to the noodles.

Cook the noodles to suit

Ramen: the stated cooking time is 3–4 minutes, but check the packet if you use another noodle or pasta. Aim for al dente so the noodles hold their shape when tossed.

Drain well: excess water can dilute the sauce. A little reserved noodle water is useful, so scoop it out before draining.

Balance the salty and tangy notes

Soy sauces: regular soy sauce adds savouriness, while dark soy contributes a deeper colour and flavour. The bouillon also brings seasoning, so taste the finished sauce before adding anything extra.

Rice vinegar: its sharpness balances the peanut butter. Lemon juice is listed as an alternative if you do not have rice vinegar.

Finish with texture

Spring onions: their fresh, mild bite contrasts with the creamy sauce, so slice them thinly for an even topping.

Peanuts and sesame: crushed roasted peanuts add crunch, while toasted sesame seeds bring a nutty finish. Add both just before serving to keep their texture.

What to serve alongside

These noodles can be served as they are or alongside a simple vegetable side, such as steamed greens or sliced cucumber. A fresh side helps contrast with the rich, spicy sauce.

Divide the noodles between two bowls and finish each portion with the toppings.

Recipe notes & tips

• Measure out the sauce ingredients before starting so they are ready while the noodles cook.
• Use a heatproof bowl for the chilli, garlic and sesame mixture.
• Pour the oil carefully and keep your face and hands away from the rising steam.
• Reserve the noodle water before draining so you can adjust the sauce.
• Start with 2 tbsp of chilli flakes if you prefer a milder bowl.
• Add the crunchy toppings just before serving.

Variations

• Adjust the heat: use 2 tbsp chilli flakes for a milder sauce or 3 tbsp for more fire.
• Swap the noodles: use another noodle or pasta for two servings and follow its packet cooking time.
• Use lemon: replace the rice vinegar with the listed alternative for a different tang.
• Change the bouillon: use vegetable bouillon instead of chicken bouillon.
• Add fresh greens: serve with steamed greens or cucumber on the side.

Common mistakes to avoid

• Burning the oil: turn off the heat as soon as it starts smoking, then pour it carefully over the chilli mixture.
• Overcooking the noodles: begin checking at 3 minutes and stop when they are al dente.
• Making the sauce too thick: mix in hot noodle water a little at a time until it turns smooth and creamy.
• Diluting the sauce: drain the noodles well before tossing, and add only enough water to loosen the sauce.
• Skipping the reserved water: scoop out a couple of tablespoons before draining so the sauce can be adjusted.

How to store

Store leftover noodles in a sealed container in the fridge and eat within 2 days. Reheat gently in a pan or microwave with a small splash of water, stirring to loosen the sauce.

Frequently asked questions