Chili Peanut Noodles
Fast, glossy noodles cooked directly in a chili–peanut sauce that emulsifies in the pan for a rich, clingy finish.
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Servings: 2 servings
Equipment
Ingredients
Noodles
- 6–8 oz Egg noodles or noodles of your choice
Chili Peanut Sauce
- 4 tbsp Peanut butter smooth
- 2 tbsp Chili crisp
- 3 tbsp Soy Sauce
- 1 tsp Sugar
- 1 tsp Salt
- 1 clove Garlic finely grated
- ~2 1/2 cups Water
To Finish
- Scallions sliced
- Toasted sesame seeds
Instructions
Build the Sauce Base
- Place a large skillet over medium heat.
- Add peanut butter, chili crisp, soy sauce, sugar, and grated garlic.
- Stir briefly until loosened and fragrant.
Add the Noodles
- Lay the egg noodles directly into the skillet.
- Pour in enough water to just cover the noodles, about 2½ cups.
- Bring to a simmer and cook until the noodles are al dente and the sauce looks loose and shiny.
- Remove from heat and add a splash of water if needed, as the sauce tightens quickly off heat.
Serve
- Transfer to bowls and finish with sliced scallions and toasted sesame seeds.
Notes
- Stir early so the peanut butter doesn’t stick before it emulsifies.
- The sauce should look slightly looser than you think in the pan.
- Chili crisp adds texture; chili oil gives a smoother finish — both work.