Can you believe these creamy peanut chili noodles take less than 10 minutes to make? You can easily make the creamy peanut sauce with simple pantry ingredients while the noodles cook and in no time, you've got the most delicious meal!
What are Creamy Peanut Chili Noodles?
Creamy peanut chili noodles are a quick noodle dish tossed in a spicy, nutty, and savory sauce made with peanut butter, chili crisp, Japanese mayo, soy sauce, garlic, and starchy noodle water.
It’s quick, comforting, and perfect when you want a fast lunch or dinner that still feels super satisfying.
Why You’ll Love This Creamy Peanut Chili Noodles Recipe
- Quick and easy: It comes together in less than 10 minutes with simple pantry ingredients.
- Creamy and flavorful: Peanut butter, chili crisp, and mayo make the sauce rich, savory, and spicy.
- Easy to customize: Add eggs, veggies, chicken, shrimp, tofu, or whatever you have in the fridge!
Equipment You’ll Need
- Small Pot
- Large Mixing Bowl
- Tongs
- Measuring Spoons
Ingredients
- Dry Noodles: Use spaghetti, fettuccine, wheat noodles, or any chewy noodle you love.
- Garlic
- Green Onion
- Sesame Seeds
- Sugar
- Peanut Butter: Natural creamy peanut butter gives the sauce a rich, nutty flavor.
- Chili Crisp: Adds spice, crunch, and savory chili oil flavor.
- Japanese Mayo: Makes the sauce extra creamy with a subtle tangy richness.
- Soy Sauce
- Cooked Noodle Water: Helps loosen the sauce and makes it cling beautifully to the noodles.
- Salt
- Chopped Green Onions
- Soft-Boiled Egg
Customizations
- Add Protein: Top with shredded chicken, shrimp, tofu, ground pork, or a fried egg. I personally loved soft-boiled eggs!
- Make It Extra Spicy: Add more chili crisp or a pinch of red pepper flakes.
- Add Veggies: Toss in cucumbers, blanched bok choy, shredded carrots, edamame, or bean sprouts.
How to Make Creamy Peanut Chili Noodles
Cook the Noodles
Bring a pot of water to a boil and cook the noodles according to the package instructions until chewy and al dente.
Reserve about ½ cup of the starchy noodle water, then drain and rinse the noodles under cold water for 10-15 seconds to remove excess starch.
Make the Peanut Chili Sauce
While the noodles cook, add the grated garlic, chopped green onion, sesame seeds, sugar, peanut butter, chili crisp, Japanese mayo, and soy sauce to a large bowl. Mix until combined.
Loosen the Sauce
Add 3-4 tablespoons of the reserved noodle water and stir until the sauce loosens into a creamy consistency. Add a little more noodle water as needed, then season with a pinch of salt to taste.
Toss the Noodles
Add the cooked noodles to the bowl and toss until evenly coated in the creamy peanut chili sauce.
Garnish and Serve
Top with chopped green onions, a soft-boiled egg, and any other toppings you like.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. The sauce will thicken as it sits, so add a splash of warm water before tossing and reheating.
Tips to Make the Perfect Creamy Peanut Chili Noodles
- Save the noodle water: The starch helps turn the sauce silky and creamy.
- Adjust as you go: Add more noodle water (a little at a time) for a looser sauce or more chili crisp if you like it spicier.
- Toss while the noodles are warm: Warm noodles help the sauce coat everything more evenly.
Frequently Asked Questions (FAQs)
Can I use any type of noodles?
Yes! Spaghetti, fettuccine, wheat noodles, ramen noodles, udon, or rice noodles can all work. I love using thick, chewy noodles because they hold the creamy sauce really well.
Can I make creamy peanut chili noodles less spicy?
Yes, just use less chili crisp and add a little more peanut butter or Japanese mayo to mellow out the heat.
Can I make this without Japanese mayo?
Yes, you can use regular mayo, but Japanese mayo gives it a slightly richer and tangier flavor.
Can I eat these noodles cold?
Yes! These are great warm or cold. For cold noodles, rinse the noodles under cold water a little longer.
What protein goes well with peanut chili noodles?
Soft-boiled eggs, shredded chicken, shrimp, tofu, ground pork, or crispy fried eggs all go really well with this dish.
Related Recipes You’ll Love
- Peanut Gochujang Chili Noodles
- Garlic Butter Noodles
- Ginger Scallion Noodles
- Korean Spicy Cold Noodles (Bibim Guksu)
- Ginger Scallion Oil Rice Paper Noodles
- Shallot Oil Rice Paper Noodles
Creamy Peanut Chili Noodles
Equipment
Ingredients
Main Ingredients
- 8 oz dry noodle of choice spaghetti, fettuccine, wheat
- 1 clove garlic grated
- 2 tablespoon chopped green onion
- 2 teaspoon sesame seeds
- 1 teaspoon granulated sugar
- 2 tablespoon peanut butter natural and creamy preferred
- 3 tablespoon chili crisp
- 1.5 tablespoon Japanese mayo
- 2 tablespoon soy sauce
- 3-4 tablespoon cooked noodle water plus more if needed to adjust for sauce consistency
- Pinch of salt adjust to taste
Garnishes
- Chopped green onions
- Soft boiled egg
Instructions
- Bring a pot of water to a boil and cook the noodles according to the package instructions until chewy and al dente. Reserve about ½ cup of the starchy noodle water, then drain and rinse the noodles under cold water for 10-15 seconds to remove excess starch.8 oz dry noodle of choice
- While the noodles cook, add the grated garlic, chopped green onion, sesame seeds, sugar, peanut butter, chili crisp, Japanese mayo, and soy sauce to a large bowl. Mix until combined.1 clove garlic, 2 tablespoon chopped green onion, 2 teaspoon sesame seeds, 1 teaspoon granulated sugar, 2 tablespoon peanut butter, 3 tablespoon chili crisp, 1.5 tablespoon Japanese mayo, 2 tablespoon soy sauce
- Add 3-4 tablespoon of the reserved noodle water and stir until the sauce loosens into a creamy consistency. Add a little more noodle water as needed, then season with a pinch of salt to taste.3-4 tablespoon cooked noodle water, Pinch of salt
- Add the cooked noodles to the bowl and toss until evenly coated in the sauce.
- Top with chopped green onions, a soft-boiled egg, and any other toppings you like.Chopped green onions, Soft boiled egg
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