The creamiest, dreamiest spicy peanut noodles come together in under 15 minutes for a quick and delicious weeknight meal. I love how creamy, spicy, and satisfying this dish is—it’s a perfect balance of sweet, savory, and heat in every bite. It’s also a fantastic go-to recipe for busy days when I want something comforting without spending hours in the kitchen.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly fast, uses pantry staples, and can be customized in so many ways. The combination of creamy peanut butter, spicy chili oil, and tangy rice vinegar creates a sauce that’s both rich and refreshing. Plus, it works beautifully with any noodles I have on hand—ramen, rice noodles, spaghetti, or even udon. It’s a quick, restaurant-worthy dish I can easily make at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
8 oz dry knife-cut noodles or any noodles of choice
¼ cup peanut butter, creamy or crunchy
2 cloves garlic, grated (about 2 teaspoons)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon chili oil (or more for extra spice)
1 teaspoon gochugaru (Korean red pepper flakes)
1 tablespoon honey
¼ cup hot noodle water
Chopped cilantro and green onion for garnish
Directions
I bring a medium pot of water to a boil and cook the noodles according to the package instructions. I reserve about ¼ cup of the noodle water before draining.
While the noodles cook, I mix the sauce by combining peanut butter, garlic, soy sauce, rice vinegar, chili oil, gochugaru, and honey in a bowl. I slowly add the reserved noodle water until I reach the consistency I like.
I add the noodles to the bowl and toss them until they’re evenly coated with the sauce.
I serve the noodles in individual bowls, then top them with chopped cilantro and green onion.
Servings and Timing
This recipe makes 2 servings.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Variations
I like to switch things up depending on what I have in the fridge:
Protein: I add chicken, beef, or tofu for extra protein.
Vegetables: Stir-fried bell peppers, broccoli, carrots, or snap peas make it more colorful and nutritious.
Spice Level: I adjust the chili oil and gochugaru to my liking or add sambal oelek for an extra kick.
Sweetness: I sometimes replace honey with maple syrup or brown sugar for a deeper flavor.
Storage/Reheating
I store leftover noodles in an airtight container in the refrigerator for up to 3 days. When I’m ready to eat, I reheat them in a pan or microwave until warm, adding a splash of water to loosen the sauce. I don’t recommend freezing them because the sauce can lose its creamy texture.
FAQs
Can I make this recipe ahead of time?
I can prepare the sauce in advance and cook the noodles later. I prefer to combine them just before serving so the noodles don’t absorb too much sauce.
Can I make this dish vegan?
Yes, I can easily make it vegan by using maple syrup or agave instead of honey.
What type of noodles works best?
I love using knife-cut noodles for their chewy texture, but ramen, udon, or even spaghetti work perfectly.
How can I make it gluten-free?
I use rice noodles or gluten-free soba noodles and swap the soy sauce for tamari or coconut aminos.
Can I adjust the spice level?
Absolutely. I start with less chili oil or gochugaru and add more to taste once the noodles are mixed.
Conclusion
I love how this spicy peanut noodles recipe brings together bold flavors and creamy textures in one quick, simple dish. Whether I make it for a fast weeknight dinner or a satisfying lunch, it always hits the spot. It’s customizable, easy to make, and packed with flavor—everything I want in a perfect noodle bowl.
Spicy Peanut Noodles are a quick, creamy, and flavor-packed dish made with peanut butter, chili oil, garlic, and soy sauce. Ready in under 15 minutes, this comforting meal is perfect for busy weeknights and endlessly customizable.
Total Time:10 minutes
Yield:2 servings
Ingredients
8 oz dry knife-cut noodles (or any noodles of choice)
1/4 cup peanut butter (creamy or crunchy)
2 cloves garlic, grated (about 2 tsp)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp chili oil (adjust to taste)
1 tsp gochugaru (Korean red pepper flakes)
1 tbsp honey
1/4 cup hot noodle water
Chopped cilantro and green onion, for garnish
Instructions
Bring a medium pot of water to a boil and cook noodles according to package directions. Reserve 1/4 cup of noodle water before draining.
In a mixing bowl, combine peanut butter, garlic, soy sauce, rice vinegar, chili oil, gochugaru, and honey. Whisk until smooth.
Gradually add hot noodle water to the sauce and mix until creamy and desired consistency is reached.
Toss cooked noodles in the sauce until fully coated.
Divide into bowls and garnish with chopped cilantro and green onion. Serve immediately.
Notes
Adjust chili oil and gochugaru for preferred spice level.
Add protein like tofu, chicken, or beef for a fuller meal.
Include stir-fried vegetables like bell peppers or broccoli for added nutrition.
Use maple syrup or agave instead of honey for a vegan version.
Swap soy sauce with tamari or coconut aminos for gluten-free option.
