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Weeknight style (under 30 minutes) Spicy Peanut Noodles with Chili Garlic Oil. Best for those nights when you’re craving extra saucy, slightly spicy peanut noodles, but don’t want to leave your house…or wait for take out. Noodles tossed with a spicy, sweet, and salty peanut sauce, bell peppers, fresh garden basil, and plenty of black pepper. Serve each bowl with an addicting chili garlic oil spooned over top. These quick and healthy peanut noodles can be made and ready in under 30 minutes. Bonus, these are vegan, gluten-free, and filled with summer produce.
Pasta on Monday, cocktails on Tuesday, and noodles on Wednesday. Man, it’s surely shaping up to be a pretty good week…
Truth is, I didn’t intend to share this recipe today, BUT I made these spicy noodles on Monday and truly? I just fell in love with them. These noodles are everything. Spicy, tangy, peanutty, a touch sweet, filled with vegetables, fresh basil, garlic, shallots, and just so freaking delicious.
I could go on and on, I love these noodles so much.
They’re also colorful and full of summer produce and made in under 30 minutes. Oh, and gluten-free (depending on the noodle you use of course), vegan, and healthy.
So, everybody in? This is the perfect peanut noodle, can’t get enough.
Sunday I was going through my DM’s and towards the end of the night I got a pretty harsh message. It was unnecessary and mean, but yet I let it affect me to the point of losing sleep. I laid in bed and kept thinking about this message. My practical self knew it meant nothing. I knew this person was just grumpy or having a bad day, but yet the words “your recipes are stale” stuck in my head for a solid 24 hours (along with all the other not so nice comments this person went on to make).
I get nice comments every single day, but sadly it’s the mean ones that always tend to stick with me. Most of the time I brush the mean ones off. But then there are some that hit me when my confidence is low and it can be rough. They are hard to shake off, and yes, I am human, it does affect me.
Instead of being sad all day long, I did something I don’t normally do. I took to Instagram, shared my thoughts, a darn good quote, and immediately you guys turned things around for me. Your messages made me smile ear to ear. I found new inspiration and I made these peanut noodles with newfound confidence.
And I loved them. So here I am today confidently sharing the recipe.
So thank you guys for sticking with me. I love this little (but actually not so little) HBH family just as much as I love my crazy Gerard family.
Long story over, let’s talk peanut noodles.
First, yes, I have made peanut noodles before, BUT these peanut noodles are so different. My older peanut noodle recipe (which I still LOVE) is much more Thai inspired.
Today’s noodles are Korean inspired and made with all the bell peppers and summertime basil. They’re peanutty, spicy, and they have chili oil with fried garlic and shallots.
Best part? That they are SO GOOD and SO EASY to make.
Start with the chili oil. It’s simple but so flavorful. Think peanut oil simmered with thinly sliced garlic, shallots, and chili flakes. The garlic and shallots fry in the oil while the chili flakes make everything extra spicy. This oil is beyond good and can be spooned over anything and everything.
The shallots break down and almost turn jammy, releasing their sweetness. It’s a nice balance to all the spice. And the garlic just gets extra crispy and extra delicious. Add a little salt and the oil is complete.
Now, the noodles.
I just used spaghetti, but rice noodles or soba noodles are both great options too. It’s really all about the sauce, which is very unusual.
This peanut sauce consists of peanut butter, soy sauce, and the very special and flavorful Korean chili paste, Gochujang.
Toss the peanut sauce with the hot noodles, add the bell peppers, plenty of basil, black pepper, and some chili oil. Toss it all together one more time and serve.
These noodles are delicious warm or cold, but personally, I love them warm. Yes, to be expected of me…
These noodles are great served the following day for lunch. They also make an awesome noodle dish for meal prepping, since they keep for a few days when left in the fridge.
My one suggestion? Double the recipe, these noodles go fast. It’s that peanut sauce. Salty, spicy, tangy, and just a touch sweet…so delicious!
If you make these spicy peanut noodles with garlic chili oil be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spicy Peanut Noodles with Chili Garlic Oil.
Servings: 6
Calories Per Serving: 641 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Chili Garlic Oil
- 1/3 cup peanut oil or extra virgin olive oil
- 2 small shallots thinly sliced
- 4 cloves garlic, thinly sliced or smashed
- 1-2 teaspoon crushed red pepper flakes
Peanut Noodles
- 12 ounces rice noodles or long cut pasta
- 1/2 cup creamy peanut butter
- 1/2 cup low sodium soy sauce or tamari
- 1-2 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 teaspoon honey or maple syrup
- 1 inch fresh ginger, grated
- 2 bell peppers, thinly sliced
- 1/2 cup fresh basil, chopped, plus more for serving
- fresh cracked black pepper
Instructions
- 1. To make the chili oil. Heat a large skillet over medium heat. Add the peanut oil, shallots, garlic, and chili flakes. Cook, stirring occasionally until the garlic is fragrant and toasted, 8-10 minutes. Remove from the heat, let cool, and carefully transfer the oil to a heat-proof bowl or glass jar. 2. To make the peanut noodles. Bring a large pot of salted water to a boil. Cook the noodles according to package directions. Drain.3. Combine the peanut butter, soy sauce, Gochujang, sesame oil, vinegar, honey, ginger, and 1/4 cup water in a food processor or blender. Pulse until combined and smooth. Pour the sauce over the hot noodles. Add the bell peppers, basil, a large pinch of pepper, and 2 tablespoons chili oil. Toss to combine.4. Divide the noodles among bowls and serve topped with additional chili oil and basil. Noodles are delicious warm or cold. Enjoy!
This post was originally published on July 17, 2019
As a restaurant owner I understand how it feels to be harshly criticized for what you do. Often by people who have really no idea about food & are ignorant about the process & about most things in general. The issue is that in today’s social media driven world this negative (and often unjust) feedback is the cost of doing business. Especially when you operate on a platform like you do. I look to see if there is an echo of truth in what they may be saying and then I just shake the rest if it off and go back to doing what I know I excel at!
And you excel at what you do.
Thank you so much Judith! It is hard to take criticism sometimes but I guess it comes with the platform. And I am so grateful to be able to do this. I hope you have an amazing week and can shrug off all of the negativity! xTieghan
T-Sadly it’s always the negative we let ourselves hear/believe and as great as social media is there is a nasty backside to it that is inescapable. Focus on the positive, you bring great joy to so many people (like my family who are benefiting from your delicious recipes I’m wowing them with all summer?) Keep looking ahead and know how many of us look forward to your creative recipes and photography… Laugh off the bad and embrace the good (you have so many readers behind you!)
P.S. Pre ordered the new cookbook- can’t wait!
I know its hard to not focus on those few negative comments, but I am grateful for all the positivity I have been given from you guys! It is so amazing! Thank you so much Jill! Also, I hope you LOVE the new book!! xTieghan
How do you recommend adding chicken to this meal? I’d love to add some protein to it!
Hey Sarah! I would just add grilled or roasted chicken each bowl. I would season it simply with olive oil, black pepper, lime zest, and fresh cilantro. I think that will be great! Once the chicken is grill, shred it and toss with the noodles. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These noodles were so delicious! The sauce was perfect (and I’m not a regular fan of peanut butter), the chili oil a fabulous and necessary addition, and the addition of raw, thin peppers and basil the cherry on top of the sundae! I was super pleased with this recipe and can’t wait to make it again. Thank you!
Made this for lunch today. Great flavor. The only thing I would change next time is not to add all the sauce to the noodles at once. Maybe I did something wrong, but there was a LOT of sauce for 8 ounces of pasta. We found it a bit heavy. The flavor was great, though and I will certainly make it again!
I am really glad you enjoyed this recipe Sheran! If you have any questions, please let me know! xTieghan
Gosh, I just don’t understand how someone could say something so hurtful. Don’t read the blog if you don’t like it! I have used so many of your recipes this summer! They have been fresh, delicious and lots of fun to make and share with my family. I am older and have been cooking a long time. I know great recipes when I see them….and yours are great! Please don’t get discouraged..
I completely agree! There are so many other recipes and blogs out there. But thank you so much for this comment, Kathy! You are so sweet and I am so glad you are loving my recipes! xTieghan
I made this last night for dinner and it was amazing!! So easy and such great flavor. The chili oil really takes it to the next level!
Thank you Holly!! xTieghan
Stale?! Um, someone needs a vocabulary review because I’ve never seen anything stale coming out of your kitchen!! Your recipes are mouthwatering and very pretty to look at too, You’re one of the best out there, so next time just scroll down to the next comment and don’t even spend 30 seconds on haters. They’re the ones we pity, not you Tieghan. I love peanut-anything and I’m having this dish tonight!
Thank you so much Enelye! I am so glad you still are loving my recipes and I hope this one turns out amazing for you! xTieghan
this looks really tasty!!
Thank you Ruth! xTieghan
Your recipes are definitely not stale!! Quite the opposite! And I will never understand why people have to write negative things anyway. They’re clearly unpleasant people with bad intentions. I know it’s hard to ignore but you need to, being famous and all 🙂 You are one of only 2-3 bloggers that I still read regularly, and whose recipes are fresh and appealing and just plain yummy. And your photography is incredible! You have a gift for making your food look so incredibly inviting and decadent! I love your posts and look forward to them. ?
Aw thank you so much for this Robyn! xTieghan
i want to make the spicy peanut dish for dinner. i have a 9 and 6 year old who like a little spice. Is this dish crazy spicy?
I echo everyone else’s sentiments here in saying that you are supremely talented, extremely hard-working, successful, and best of all, amazingly likable. That is more than enough to piss off an insecure person, and I’m sure because of your gifts you will attract a few haters along the way. It says WAY more about them than it does about you, other than you are doing amazing in life and they are jealous and petty. In a bizarre way, it’s a compliment – it shows you’re good enough to make others feel threatened – although I know that wouldn’t ever be your intention. Your recipes are anything but stale, but think about the caliber of person that feels the need to send rude, hateful messages to strangers just to try to make them feel bad. That’s a miserable person, and you are a thousands times better than that, simply because you take the time to be kind and encouraging to others…not the opposite. Keep doing what you are doing and as for the haters…”F ’em!” <3
I suspect the person who sent you that absurd message wasn't really talking about you at all..but him/herself. Next time, just delete and block, and forget that troll exists. You're going places in life and needn't waste time on such individuals. Keep up the awesome work, Tieghan!
Agreed!! Thank you so much for this, Aline! I am so glad you still love my blog and support me, it means so much! xTieghan
Hi Teighan,
I’ve never posted before but my husband and I have your cookbook and have made many of your recipes, we are grateful for you! I saw that comment and also thought it was nasty, that “simple” recipe is one that I am making for my grandma this weekend because she needs a little TLC after a tough surgery and I know she will love it. We are looking forward to making this noodle recipe tonight! I think your blog is a great mix of simple (but flavorFULL) and more complex recipes. And they always look like a million bucks! Some people feel better when they make other people feel bad, don’t let it get you down!
Love from a fellow Coloradan 🙂
I hope you love this recipe, Jamie! Also, so glad you are loving the cookbook! Thank you so much! xTieghan
I am 52 years old and have been cooking since my 20s. In my 20s, I adored cooking and then family commitments, obligations and such made me lose my passion for it. Finding your blog was the best thing ever. I have felt the passion of cooking again and I have so enjoyed reading your site and instagram daily. I find you amazing. Your food is great, and your enthusiasm is contagious. You have helped me rediscover my love of cooking again. Do not listen to negativity. You are so talented and I am so glad to be along for the ride. Thank you.
Wow this is so amazing! I am so glad my blog could bring your love of cooking back, that is what I truly want! Thank you Angie! xTieghan
As someone who is obsessed with reading recipes and looking at food pictures, I can tell you that your recipes are ridiculously fresh and hip. “Stale” is way, way off. There’s always someone looking for the soft and vulnerable underbelly – and there’s absolutely nothing wrong with having one, or with being wounded by thoughtlessness and envy. I think you handled it beautifully. You’re one groovy chick, and your recipes rock.
You are so kind! Thank you so much for your comment, Betsy! I am sure you are a rad chick as well! xTieghan