These peanut chili oil noodles is a staple in my house. Ready in 5 minutes flat, including boiling the noodles. They are unbelievably delicious and easy to make. One of myfavourite noodles I've ever tried. You need to make this.
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You just need 2 packs of noodles, a handful of pantry staples, and one hot oil pour that makes everything taste like you actually tried. I've made this version so many times that I have the sauces memorized. 5 minutes, one bowl, done.
Perfect for a lazy weeknight dinner when you need something on the table fast, or a quick lunch that actually feels satisfying. This also makes a great late-night bowl when the fridge has nothing going on.
I like to use a non-spicy chilli crisp so my boys can have it too. If you love noodles, try Spicy Chicken Noodles. These Beef Broccoli Noodles always hit the spot, or Miso Ramen Noodles with jammy eggs only need 8 minutes, and will knock your socks off.
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How to make (VIDEO)
Brands I recommend to use for this recipe
- this is the noodles I use
- this is the mild chili crisp I use so my kid's can have it too
How to make (PICTURES)
- Step 1: Boil the noodles
- Step 2: Arrange all the ingredients for the sauce
- Step 3: Pour in the hot oil and mix. Add the reserved hot noodle water.
- Step 4: Mix in the noodles and serve.
What to Serve With It
Cucumber slices - fresh, cool, and cuts through all the heat. No cooking needed.
Soft boiled jammy eggs - slice them in half and nestle on top. Perfect protein pairing.
Crispy air fryer chicken thighs - the peanut sauce is amazing with chicken.
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5 minute Peanut Chili Oil Noodles
Ingredients
Equipment
Method
- Bring a small pot of water to a boil. Cook the ramen noodles according to package directions. Before draining, scoop out ¼ cup of the noodle water and set aside. Drain the noodles and discard the seasoning packets.2 ramen noodle packets
- Heat the avocado oil in a small pot or saucepan over medium-high heat until it is very hot, about 3 minutes. You want it to sizzle.¼ cup avocado oil
- While the oil heats, arrange the garlic, green onion, peanut butter, chili crisp, dark soy sauce, rice vinegar, red chili flakes, and sesame seeds directly in a large pan or bowl.1 tablespoon minced garlic, 1 tablespoon green onions, 1 tablespoon peanut butter, 1 tablespoon chili crisp, 1 tablespoon dark soy sauce, 1 teaspoon gochugaru, 2 teaspoons sesame seeds
- Carefully pour the hot oil over all the ingredients. It will sizzle and bloom immediately. Stir everything together quickly.
- Add the reserved hot noodle water to the sauce and stir until smooth and combined.¼ cup reserved noodle water
- Add the drained noodles to the sauce and toss well until fully coated.
- Plate and garnish with extra green onion, sesame seeds, and a drizzle of chili crisp.
Notes
- Do not skip the reserved noodle water. It has starch from cooking the noodles, and that starch is what makes the sauce silky and cling to every strand instead of pooling at the bottom.
- Get the oil genuinely hot. A lukewarm pour won't bloom the garlic or soften the peanut butter properly. You want it almost smoking.
- Dark soy is not the same as regular soy. It's thicker, less salty, and way more glossy. It's what makes these noodles look as good as they taste. Worth keeping a bottle in your pantry. These noodles are best fresh and hot. The sauce thickens as it sits, so if you're reheating, add a splash of water and toss.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
Thank you for being here xoxo.
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