A better way to enjoy instant noodles is turning them into peanut chili noodles. If you’ve got a pack of instant noodles lying around, do yourself a favor—toss out that seasoning packet and make this instead.
You definitely won’t regret making this. The creamy peanut butter mixed with the spicy kick of chili oil takes your basic noodles to a whole new level, and you can skip all those unhealthy ingredients in the seasoning packet. It’s super easy, quick, and way more flavorful than your usual instant noodles. Chances are, you’ve already got everything you need in your pantry!
Let’s get cooking.
Ingredients:
- 1 bag of noodles
- 1 tbsp peanut butter
- 2 tbsp soy sauce
- 2 tbsp chili oil
- ½ tbsp vinegar
- ½ tsp garlic powder
- ½ tsp sugar
- 3 tbsp oil, microwave
- green onion, chopped (half for the sauce, half for garnish)
- noodle water (as needed)
How to make quick and easy peanut chili noodles
- Boil the noodles according to the package instructions and set aside.
- In a bowl, mix together peanut butter, soy sauce, chili oil, vinegar, garlic powder, sugar, and half of the chopped green onion.
- Microwave the oil for about 3 minutes.
- Slowly pour the hot oil into the peanut sauce mixture and whisk until smooth.
- Add a little noodle water to adjust the consistency, if needed.
- Toss the noodles in the sauce until well coated.
- Garnish with the remaining green onion and serve.
Here is the brand of my favorite noodles that you can find on Amazon
I pair the noodles with a soft-boiled egg and Korean cucumber banchan
Here is how to make a perfect soft-boiled egg:
- Bring the eggs to room temperature by letting them sit out for 10 minutes. This will prevent cracking when you drop it in boiling water.
- Boil a pot of water, and once it starts bubbling, gently drop in the eggs.
- Cook for exactly 6 minutes.
- Immediately transfer the eggs to a bowl of ice water to cold-shock. This also makes them much easier to peel.
Korean Cucumber Banchan
I have access to H-Mart where I live, so my go-to Korean side dish is pickled cucumber. You might not find that at your regular grocery store, but don’t worry—regular kimchi works just as well with this peanut chili noodles.
Other recipes I think you might like
If you want something fresh to balance out the noodles, steamed veggies like broccoli, bok choy, or snow peas are a great choice. They add a nice crunch and color while balancing the richness of the peanut sauce. Just steam them until they’re tender but still crisp, and toss them in for a simple upgrade.
For a vegetarian option with some protein, tofu is perfect. You can fry or bake it to get it crispy, or just use soft tofu if you like it a bit silkier. It soaks up all that peanut chili goodness and makes every bite extra tasty.
If you’re looking for something more filling, grilled chicken works really well with these noodles. It’s mild enough to let the sauce shine but adds that extra protein to keep you full. Slice up a grilled chicken breast and throw it on top for an easy, hearty addition.
This peanut chili noodles are a simple yet flavorful way to take your instant noodles to the next level. With a creamy peanut sauce, a spicy kick from the chili oil, and that satisfying crunch of green onion, you’ll never look at a pack of ramen the same again. Whether you’re pairing it with soft-boiled eggs, some grilled chicken, or a side of kimchi, this dish is a winner for those days when you want something quick, easy, and way better than takeout.
Peanut Chili Noodles
Ingredients
- 1 bag of noodles
- 1 tbsp peanut butter
- 2 tbsp soy sauce
- 2 tbsp chili oil
- ½ tbsp vinegar
- ½ tsp garlic powder
- ½ tsp sugar
- 3 tbsp oil microwave
- green onion chopped (half for the sauce, half for garnish)
- noodle water as needed
Instructions
- Boil the noodles according to the package instructions and set aside.
- In a bowl, mix together peanut butter, soy sauce, chili oil, vinegar, garlic powder, sugar, and half of the chopped green onion.
- Microwave the oil for about 3 minutes.
- Slowly pour the hot oil into the peanut sauce mixture and whisk until smooth.
- Add a little noodle water to adjust the consistency, if needed.
- Toss the noodles in the sauce until well coated.
- Garnish with the remaining green onion and serve.
