The Best Easy 10 Minute Spicy Peanut Noodles

10-Minute Spicy Peanut Noodles

These spicy peanut noodles are my go-to when I want something good and I want it fast. Creamy peanut butter, soy sauce, a little vinegar and chili crunch get tossed with chewy noodles, and dinner is done in 10 minutes.

You probably have most of the sauce ingredients in your pantry already. Make it as mild or as spicy as you like by adjusting the chili crunch.

If you love this you will love my 10 minutes curry noodles!

These Spicy Peanut Noodles are PERFECT for a quick snack or an EASY meal!

Would you believe me if I said these Spicy Peanut Noodles only take TEN MINUTES to make? I love to work with SLICED NOODLES because they cook so quickly, and the noodle ridges make the perfect vessel to catch all the sauce.

What is so special about these SLICED NOODLES used for Spicy Peanut Noodles?

I love how fast these sliced noodles cook up , and the texture is fun to eat as well. My favorite thing about these noodles is that they are not deep fried like instant ramen noodles are. These Spicy Peanut Noodles cook up just about as fast as your favorite instant noodles, but without the guilt!

If Spice is not your thing, Feel free to omit the chili oil!

These noodles are totally customizable! If you are not using Momofuku Chili Crunch which is PACKED with flavors not just spice, you can also add fresh garlic to the sauce, or fried garlic as a topping. If you are thinking about trying Momofuku out, This is a chili oil that actually enhances flavors without burning your tongue off.

If you love quick and easy dishes, here are more of my favorites in 30 minutes or less!

• Yaki Udon Noodles
• Pad Kra Pao
• Gyudon

Tips for the best Peanut Noodles

- Natural peanut butter without added sugar works great here, but regular creamy peanut butter is fine too.

- Save some of the noodle water before you drain. It loosens the sauce and helps it cling to the noodles.

- Add some crunch with sliced cucumbers, shredded carrots or snap peas.

- To make this recipe gluten-free, use tamari instead of soy sauce and gluten-free noodles.

Ingredients

• 4 oz Knife Sliced Noodles (2 bundles) You can use any noodles of your choice
• 1.5 tbsp Peanut Butter
• 1.5-2 tbsp Soy Sauce
• .5 tbsp Dark Soy Sauce
• .5 tbsp Rice Vinegar * Add more for extra tang
• 1 tbsp Sesame Oil
• 2-3 tbsp Reserved Noodle Water * I used 2 tablespoon for a thicker sauce but use 3 tablespoon for a thinner sauce if you don't want noodles to stick together
• 1 tbsp Momofuku Chili Crunch * If you are not using chili crunch, optionally add some fried garlic to garnish, or 1 grated garlic to the sauce
• 1 stalk Green Onion (sliced)
• 1 clove Garlic (grated or minced) Optional if not using Momofuku Chili Crunch

Instructions

• 1. Cook your noodles. If using knife slice noodles, it generally cooks in about 5-6 minutes.
• 2. Combine the ingredients into a bowl or lipped plate to make the sauce : (1.5 tablespoon Peanut Butter, 1.5-2 tablespoon Soy Sauce, .5 tablespoon Dark Soy Sauce, .5 tablespoon Rice Vinegar, 1 tablespoon Sesame Oil, 1 tablespoon Momofuku Chili Crunch, 1 clove Garlic (grated or minced) Optional if not using Momofuku, 2-3 tablespoon Reserved Noodle Water)
• 3. Mix the sauce until all the ingredients are incorporated. I used 2 tablespoon of noodle water for a thicker sauce, but use 3 tablespoon for noodles that won't stick together. *The sauce will also thicken as it cools*

• 4. Once the noodles are done cooking, add the drained noodles directly into the sauce, and mix well.
• 5. Garnish with Green onions, fried garlic if using, and additional Chili oil.
• 6. Enjoy!

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