Spicy Peanut Noodles with Chicken

Name: Spicy Peanut Noodles with Chicken
Prep time: 20 min
Total time: 20 min
Ingredients: 2 servings wheat noodles ((Note 1)); 1 chicken breast (, chopped); 2 green onions (, chopped); ½ green capsicum (, sliced); 2 garlic cloves (, minced); cooking oil; sesame seeds (, optional); 3 tbsp peanut butter; 2 ½ tbsp soy sauce; ½ tbsp dark soy sauce; 1 tsp sesame oil; 1 tbsp oyster sauce; 1 tsp sugar; 1 tbsp chilli oil; 60 ml noodle starchy water

Thick wheat noodles, chicken and green peppers tossed in a creamy peanut sauce with chili oil, soy sauce and sesame oil. It’s quick, spicy and very saucy.

a white bowl with thick wheat noodles coated with a peanut butter chilli oil sauce.

I love spicy food, so chili oil tends to find its way into a lot of my noodle dishes 🙂 Just like my Garlic Chili Oil Noodles, these spicy peanut noodles are ready in about 20 minutes.

They’re much milder than my Creamy Carbonara Buldak Ramen or Extra Cheesy Buldak Ramen, but you can easily add more chili oil if you want more heat.

WHY YOU’LL LOVE THIS RECIPE

Ready in 20 minutes. The sauce comes together while the noodles and chicken cook.
Creamy and spicy. Peanut butter makes the sauce thick and creamy, while chili oil adds the heat.

Make it your own. Swap the chicken or green peppers for another protein or vegetable you already have.
Easy to adjust the heat. Add more or less chili oil depending on how spicy you want the noodles.

Ingredients

Wheat noodles – I use pre-cooked shelf-stable wheat noodles. They’re less porous than egg noodles, so they don’t absorb as much of the sauce and stay nicely coated.
Chicken breast – you can swap the chicken for another protein or leave it out for a vegetarian version.
Green onions – cook the white part of the green onions along with the chicken, and save the green part to sprinkle as a garnish on top of the noodles.
Green capsicum – I personally love green capsicum in this recipe, but you can leave it out or swap it for another vegetable.
Garlic – I like using a garlic press here instead of chopping it. It releases more of the garlic into the sauce.
Sesame seeds – optional, for sprinkling on top.

sauce

Peanut butter – the base of the sauce. It makes it thick and creamy.
Soy sauce – use regular or light soy sauce.
Dark soy sauce – adds a deeper color and a little more soy sauce flavor.
Sesame oil – if possible, use Asian toasted sesame oil rather than the sesame oil commonly sold in Western supermarkets. I find the flavor much better.
Oyster sauce – adds extra umami to the sauce.
Sugar – adds a little sweetness to the sauce.
Chili oil – adjust the amount depending on how spicy you want the noodles.
Noodle starchy water – save some of the noodle cooking water to loosen the sauce and make it creamier.

spicy peanut noodles with chicken ingredients

How to make spicy peanut noodles

Prepare the sauce – In a bowl, mix all the sauce ingredients together.
Cook the noodles – Boil water in a pot and cook the noodles according to the package instructions. While the noodles are cooking, set aside some starchy water. Drain the noodles.
Mix the starchy water into the sauce to loosen it.
Cook the chicken and vegetables – In a pan, heat up some cooking oil with garlic and the white part of the green onions. Add the capsicum and chicken, and cook until the capsicum and chicken are cooked.
Assemble – Reduce the heat to low and transfer the noodles into the pan with the capsicum and chicken. Pour the sauce on top and coat the noodles with the sauce.
Garnish – Sprinkle sesame seeds and the green part of the green onions.

4 photos showing how to make spicy peanut butter noodles step by step

SUBSTITUTIONS

Noodles – you can also use egg noodles, rice noodles, soba, udon or ramen. Except for wheat and udon noodles, these tend to absorb more sauce, so you may need to make a little extra.
Protein – swap the chicken for another protein, leave it out, or use tofu for a vegetarian version.
Vegetables – swap the green capsicum for broccoli, carrots, snow peas or baby bok choy.

How to store and reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or wok with a splash of water to loosen the sauce again. You can also microwave them with a splash of water for about 2 minutes.

Emma’s Tips

Cook the noodles al dente – overcooked noodles can become too soft once mixed with the sauce.
Adjust the sauce with noodle water – add a little at a time until the sauce is creamy enough to coat the noodles.
Adjust the spice level – use less chili oil for milder noodles or add more if you want them spicier.
Add toppings if you like – crushed peanuts, cilantro or a squeeze of lime all work well.

RECIPE FAQ

Yes, you can substitute peanut butter with other nut butter. Many nut butter, such as almond butter or cashew butter can work well as alternatives.

Keep in mind that each nut butter has its own unique flavor profile, so the taste of the noodles may vary slightly.

Adjust the quantity according to your preference and taste as you go. It’s always a good idea to start with a smaller amount and gradually add more to achieve the desired flavor and consistency.

Yes, you can make peanut butter noodles ahead of time, but it’s important to note that the sauce may dry out. For the freshest and best result, I still recommend preparing them right before serving.

However, if you do make them ahead of time when reheating, add a splash of water and mix it in to rehydrate the sauce and maintain its creamy consistency. This will help restore the sauce’s texture.

Yes, you can. The choice between creamy and crunchy is a matter of personal preference. If you enjoy the added texture and crunch of peanut pieces in your noodles, then using crunchy peanut butter can be a delicious option.

While you can freeze peanut butter noodles, the texture and quality may suffer upon thawing. The noodles can become mushy, and the sauce may lose its creaminess. It’s best to consume them fresh for optimal taste and texture.

More Asian chicken recipes

Asian Lime and Hoisin Marinated Chicken
Soy Garlic Korean Fried Chicken – Dakgangjeong
Cheese Dakgalbi – Korean Spicy Chicken Stir-Fry

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