Description

A quick and flavorful noodle dish featuring creamy peanut butter and spicy chili oil, ready in just 15 minutes. Perfect for a satisfying meal with a balance of savory, spicy, and tangy flavors, topped with crunchy peanuts, fried onions, and fresh spring onions.

Ingredients

Noodles

200 g Noodles (Use your favorite type)

Sauce

3 tbsp Peanut Butter (Natural for creaminess)
2 tbsp Chili Oil (Adjust to personal spice level)
1 tbsp Sesame Oil (Or olive oil for a lighter taste)
2 tbsp Soy Sauce (Tamari for gluten-free)
1 tbsp Rice Vinegar (Apple cider vinegar is a substitute)

Toppings

30 g Crushed Peanuts (Or chopped cashews)
50 g Fried Onions (Optional for texture)
2 stalks Spring Onions (Or scallions/chives)

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Instructions

Boil Noodles: Bring a pot of water to a boil, then add your chosen noodles. Cook them until just al dente—usually around 6 to 8 minutes. Drain and set aside while you prepare the sauce.
Prepare Sauce: In a mixing bowl, combine peanut butter, chili oil, sesame oil, soy sauce, and rice vinegar. Stir until the mixture is smooth and creamy, adjusting the chili oil to reach your desired spice level.
Toss Noodles with Sauce: Add the drained noodles to the bowl with the sauce. Toss everything together gently until the noodles are evenly coated with the rich peanut chili sauce.
Garnish and Serve: Serve your peanut chili oil noodles topped with a generous sprinkle of crushed peanuts, crispy fried onions, and sliced spring onions for added crunch and freshness.

Notes

Use tamari soy sauce for a gluten-free version.
Adjust chili oil quantity to control spice level.
Fried onions add a nice texture but are optional.
Substitute rice vinegar with apple cider vinegar if unavailable.
Use natural peanut butter for best creamy results.