15-Minute Spicy Peanut Noodles
These Easy Spicy Peanut Noodles come together in just 15minutes, making them perfect for a quick lunch or light dinner. The creamy peanut sauce is balanced with fragrant chilli oil, tangy vinegar, and savoury soy sauce, creating a mildly spicy noodle dish that's incredibly satisfying.
Ingredients
- 1 pack Asian noodles of your choice
- Cucumber strips optional
- Sesame seeds to garnish
FOR THE SAUCE
- 1 tbsp Gochugaru Korean chilli powder
- 1 tbsp sesame seeds
- 1 tbsp chopped spring onion
- 1 tbsp chopped garlic
- 2-3 tbsp vegetable oil
- 1-2 tbsp soy sauce
- 1 tbsp white vinegar
- 2 tbsp Chinese sesame peanut paste or smooth peanut butter
- 2-4 tbsp water, or as needed
Instructions
- Make the chilli oil: In a heatproof bowl, combine the gochugaru, sesame seeds, spring onion, and garlic. Heat the vegetable oil in a small saucepan over medium-high heat until shimmering, then carefully pour it over the mixture — it should sizzle immediately. Add the soy sauce and white vinegar, then stir to combine.
- Finish the sauce: Add the peanut paste to the chilli oil mixture. Add water a little at a time, stirring continuously until the sauce is smooth and reaches your preferred consistency.
- Cook the noodles: Cook the noodles according to the packet instructions until al dente. For a springier, chewier texture, rinse under ice-cold water straight after cooking, then drain thoroughly. Otherwise, simply drain and use straight away.
- Assemble: Transfer the noodles to a serving bowl and add the cucumber strips if using. Pour over the sauce and top with sesame seed. Serve immediately.
Taste the sauce and adjust the soy sauce and vinegar to your liking.
When loosening the peanut paste, add the water gradually — a little at a time — and stir slowly until you reach your preferred consistency. This prevents the sauce from becoming too thin.
Rinsing the noodles in ice-cold water stops the cooking process and gives them a springier, chewier bite — well worth it if you have a moment!
Use egg-free noodles for a vegan version, or swap in gluten-free noodles and gluten-free soy sauce for a gluten-free one.
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