There are days when only a bowl of something spicy, slurpy, and downright satisfying will do – and these peanut butter chilli noodles are just the ticket. Think creamy peanut sauce with a fiery kick, wrapped around silky udon noodles. It’s quick, it’s packed with flavour, and it gives off serious “I know what I’m doing in the kitchen” energy. Best of all, you can bob it all together in between the TV advert breaks.
Now, normally we try to make this blog suitable for family meals, but the thing is, both our kids absolutely love this one. Even our spice-adverse daughter can’t get enough of these! I’ve made these quickly in between ferrying the kids between their different after school classes and it can come together in 5 minutes.
5 Minute Chilli Peanut Noodles Recipe
These 5 minute chilli peanut noodles are the perfect mix of comforting and punchy, with just the right balance of creamy, spicy and a bit of zing.
The best bit? You don’t need anything super fancy – everything here you can find in the supermarket. Chuck in some veg if you like (spring onions or a bit of shredded carrot work well), or top it with a fried egg or leftover chicken to bulk it up. It’s totally flexible, which makes it great for using up odds and ends from the fridge.
It’s got that creamy, nutty base with a little kick from the chilli – but you can dial the spice up or down depending on who’s eating. Little ones not into heat? Just go easy on the chilli or leave it out altogether. It still tastes banging. Big bonus: hardly any washing up. One pot, five minutes, and dinner’s sorted.
Spicy Peanut Noodle Ingredients
- Peanut Butter: I prefer to use crunchy peanut butter. Smooth is absolutely fine, but I enjoy the additional texture.
- Chilli flakes: brings the heat to the dish which can be adjusted to preference.
- Light soy: Saltier, lighter in colour, and more intense in savoury (umami) flavour.
- Dark soy: Thicker, slightly sweet, less salty.
- Sesame oil: fragrant, nutty oil made from toasted sesame seeds,
- Shaoxing wine: made from glutinous rice, water, and wheat-based yeast. It has a mildly sweet, fragrant aroma, and is known for its umami flavour. If you don’t have it, a dry sherry or even a splash of rice vinegar with a pinch of sugar can work as a substitute – though it won’t quite replicate the same flavour.
- Dark brown sugar: contains more molasses than light brown or white sugar, giving it a richer, slightly smoky sweetness. This pairs beautifully with the nuttiness of the peanut butter and the heat of the chilli.
How to make Chilli Peanut Noodles
While there are good number of ingredients, it takes no time at all to make. I’ve actually timed making this to around 4 1/2 minutes!
Step 1: Firstly, in a small bowl, add together the soy, shaoxing wine, sugar, and peanut butter. Mix until combined.
Step 2: In a small saucepan, gently heat the sesame oil. Once hot, add the garlic and chilli flakes until aromatic. Then add the pale parts of the spring onions.
Step 3: Allow to cool before adding the oil mix to the sauce. Mix until combined.
Step 4: If the sauce is too thick, loosen with a splash of hot water.
Step 5: Separately, prepare the vegetables and slice them thinly. I prefer to use a mandoline for time-saving, and julienne the carrots and cucumber. If you don’t have access to one, then make sure you slice them as thinly as possible.
Step 6: Add a tablespoon of vegetable oil to the pan. Make sure the pan is hot and add the carrots and spring onions. Add the udon noodles and the sauce and combine under high heat.
If you want to reduce the impact of the spice, add diced cucumber to the dish at the last minute to add pops of freshness to the dish.
Peanut Noodles are the perfect balance of comfort and bold flavour. Creamy peanut butter meets the fiery kick of chilli, and layers of savoury, sweet, and nutty notes come together in one satisfying bowl. Whether you’re making a quick midweek dinner or prepping lunches ahead, this dish delivers big flavour with minimal effort. Finished with a sprinkle of crunchy peanuts, it’s a crowd-pleaser that’s endlessly adaptable – and seriously moreish.
Simple. Satisfying. Seriously good.
Top Tips for Spicy Peanut Noodles
Loosen the Sauce: Peanut butter thickens quickly. Whisk in a few tablespoons of warm water (or noodle cooking water) to make the sauce silky and pourable. It should coat the noodles, not clump.
Use Crunchy Peanut Butter: It adds texture and depth. If using smooth, toss in chopped roasted peanuts at the end for crunch.
Balance is Everything: Taste your sauce before tossing it with noodles. Add more soy for saltiness, rice vinegar for acidity, sugar to tame the heat or bitterness.
Troubleshooting
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Thanks so much for joining us today friends. Until next time.
Chilli Peanut Noodles
Ingredients
To make the sauce
- 2 tbsp crunchy peanut butter
- 1 tsp chilli flakes
- 2 cloves garlic grated
- 1 tbsp light soy
- 1/2 tbsp dark soy
- 2 tbsp sesame oil
- 1 tbsp Shaoxing wine
- 2 tbsp dark brown sugar
For the noodles
- 300 g Udon noodles
- 1 small carrot
- 3 spring onions
For decoration
- cucumber slices
- peanuts
Equipment
- 1 wok or large pan
- 1 mandoline optional
- 1 knife sharp
Instructions
- In a small bowl add together the soy, shaoxing wine, sugar, and peanut butter. Mix until combined,1 tbsp light soy, 1/2 tbsp dark soy, 1 tbsp Shaoxing wine, 2 tbsp dark brown sugar, 2 tbsp crunchy peanut butter
- In a small saucepan, gently heat the sesame oil. Once hot, add the garlic and chilli flakes until aromatic. Then add the pale parts of the spring onions.2 cloves garlic, 2 tbsp sesame oil, 1 tsp chilli flakes
- Allow to cool before adding the oil mix to the sauce. Mix until combined.
- Separately, prepare the vegetables and slice them thinly.1 small carrot, cucumber slices, 3 spring onions
- Add a tablespoon of vegetable oil to the pan.
- Make sure the pan is hot and add the carrots and spring onions. Add the udon noodles and the sauce and combine under high heat.
Notes
- If the sauce is too thick, loosen with a splash of hot water.
- Adding diced cucumber into the noodles at the very end allows a nice pop of freshness if anyone finds the sauce too spicy.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @ourjazkitchen on Instagram.