Name: Chili Oil Peanut Noodles
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Asian
Ingredients: 3 tbsp crushed peanuts; 1/2 cup peanut butter; 2 tbsp chili crisp; 1 tbsp sesame seeds; 2 tbsp sweet chili sauce; 3 scallions, sliced; 4 cloves garlic, minced; 1/2 cup boiling water; 2-3 ramen noodle nests, cooked; 1 package puffed tofu (approximately 100g), optional

Why You’ll Love Chili Oil Peanut Noodles Recipe

This recipe comes together fast with simple pantry ingredients and delivers bold flavor in every bite. The creamy peanut butter balances the heat from the chili crisp, while the noodles soak up the savory sauce beautifully. It’s versatile, customizable, and can easily be made vegan and oil-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tbsp crushed peanuts
1/2 cup peanut butter
2 tbsp chili crisp
1 tbsp sesame seeds
2 tbsp sweet chili sauce
3 scallions, sliced
4 cloves garlic, minced
1/2 cup boiling water
2–3 ramen noodle nests, cooked
1 package puffed tofu, approximately 100 g, optional

Directions

Cook the ramen noodles according to the package instructions. Drain and set aside.

In a large bowl or pan, combine the crushed peanuts, peanut butter, chili crisp, sesame seeds, sweet chili sauce, sliced scallions, and minced garlic.

Pour the boiling water over the mixture and stir until smooth and creamy. The hot water helps melt the peanut butter and evenly combines the sauce ingredients.

Add the cooked noodles and puffed tofu, if using. Toss everything together until the noodles are fully coated in the sauce.

Serve immediately with extra scallions, sesame seeds, or crushed peanuts on top if desired.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

Variations

Add sautéed mushrooms, broccoli, or bok choy for extra vegetables.

Use rice noodles, udon, or soba noodles instead of ramen.

Swap puffed tofu for shredded chicken, shrimp, or crispy tofu.

Add soy sauce or tamari for a saltier, deeper flavor.

Use crunchy peanut butter for extra texture.

Make it extra spicy by adding more chili crisp or red pepper flakes.

Storage/Reheating

Store leftover noodles in an airtight container in the refrigerator for up to 3 days.

The sauce thickens as it sits, so add a splash of warm water before reheating.

Reheat gently in the microwave or on the stovetop until warmed through.

These noodles are also delicious served cold as a noodle salad.

FAQs

Can I make these noodles ahead of time?

Yes, but the noodles may absorb some of the sauce as they sit. Add a little warm water before serving to loosen the sauce.

What is chili crisp?

Chili crisp is a spicy oil condiment made with chili flakes, crispy garlic, onions, and seasonings.

Can I make this recipe oil-free?

Yes, use chili flakes and some of the chili solids instead of chili oil-based chili crisp.

What type of peanut butter works best?

Creamy peanut butter creates the smoothest sauce, but crunchy peanut butter can add texture.

Can I use instant ramen noodles?

Yes, discard the seasoning packet and use only the noodles.

Is this recipe vegan?

Yes, as long as the sweet chili sauce and noodles used are vegan-friendly.

Can I add protein?

Absolutely. Tofu, chicken, shrimp, or edamame all work well.

How spicy are these noodles?

The spice level depends on the chili crisp used. Adjust the amount to your preference.

Can I serve these noodles cold?

Yes, they taste great chilled as a cold peanut noodle dish.

What can I use instead of peanuts?

Cashew butter or almond butter can work as substitutes, though the flavor will change slightly.

Conclusion

These chili oil peanut noodles are quick, flavorful, and incredibly satisfying. With creamy peanut sauce, spicy chili crisp, and chewy noodles, this easy recipe is perfect for a fast lunch, dinner, or comforting late-night meal.