Spicy Peanut Noodles (10-Minute) | CookOS

Spicy Peanut Noodles

Name: Spicy Peanut Noodles (10-Minute)
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 1 servings
Cuisine: Asian-inspired
Ingredients: 2 tbsp creamy peanut butter; 1 tbsp chili oil; 1 tbsp rice vinegar; 1 tbsp soy sauce; 2 tbsp water; 1 serving cooked noodles; 2 green onions, chopped and divided; 1 tsp sesame seeds, for garnish

Spicy peanut noodles are a quick Asian-inspired dish made with a savory peanut butter and chili oil sauce that comes together in one pan in under 10 minutes. The creamy, spicy sauce coats tender noodles and is finished with fresh green onions and sesame seeds for brightness and crunch.

🌍Asian-inspired 🏷️Peanut noodles 🏷️Spicy noodles 🏷️Quick dinner 🏷️10-minute meal Weeknight

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Total

10 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by kimthefoodie

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Ingredients

2 tbsp creamy peanut butter
1 tbsp chili oil
1 tbsp rice vinegar
1 tbsp soy sauce
2 tbsp water
1 serving cooked noodles
2 green onions, chopped and divided
1 tsp sesame seeds, for garnishoptional

8 Ingredients

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Instructions

1
In a pan over low heat, combine peanut butter, chili oil, rice vinegar, soy sauce, and a splash of water.
2
Stir the ingredients together until a smooth sauce forms.
3
Add cooked noodles and about half of the chopped green onions to the sauce.
4
Toss everything together until the noodles are fully coated in the peanut sauce.
5
Serve immediately, topped with the remaining green onions and a sprinkle of sesame seeds.

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Tips & Notes

Pro tips

Cook the noodles al dente and drain thoroughly to prevent a watery sauce.
Warm the sauce over medium heat for 1–2 minutes to help the peanut butter fully incorporate and blend with other ingredients.
Divide the green onions: cook half into the sauce for flavor depth and reserve half for fresh garnish on top.
Toast sesame seeds in a dry pan for 30 seconds before garnishing to enhance their nutty flavor.

Substitutions

Creamy peanut butter → almond butter or sunflower seed butter (note: texture and flavor will be slightly milder)
Chili oil → sriracha mixed with neutral oil, or red pepper flakes (note: adjust quantity to taste)
Rice vinegar → unseasoned rice wine vinegar or white vinegar (note: white vinegar is sharper; reduce to ½ tbsp)
Soy sauce → tamari or coconut aminos for gluten-free option

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet over medium heat with a splash of water to loosen the sauce.

Common Questions

Can I make the peanut sauce ahead of time?

Yes, mix the peanut butter, chili oil, rice vinegar, soy sauce, and water together up to 24 hours ahead. Store in an airtight container and reheat gently before tossing with noodles.

What type of noodles work best?

Rice noodles, ramen, or spaghetti all work well. Use about 1 serving (2–3 ounces) cooked noodles per batch of sauce.

How spicy is this dish?

The heat level depends on your chili oil. Start with 1 tbsp and add more if you prefer it spicier, or reduce for milder heat.

Can I double this recipe?

Yes, multiply all ingredients by the number of servings needed. The sauce comes together the same way in the pan.

What if I don't have chili oil?

Substitute with sriracha (1 tbsp) mixed with 1 tsp neutral oil, or use red pepper flakes steeped in oil for a few minutes before mixing with other sauce ingredients.