Spicy Peanut Noodles
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Noodles tossed in a smoky chili oil infused with toasted red pepper flakes, balanced by a tangy soy-honey dressing with a chili garlic kick. Peanuts bring crunch, cilantro and green onions add freshness, sesame seeds for nuttiness. Adaptable, quick, and capable of room temperature or chilled serving. Uses spaghetti but any noodle stands. Cornstarch slurry optional for sauce thickness. Heat control key to avoid burnt oils or bitter flavors. A salad-like noodle dish, packing spice and texture with a simple stir. No em dash; swapped avocado oil for walnut oil for a woodsy note. Adjusted chili flakes down slightly to manage heat.
Prep:
18 min
Cook:
12 min
Total:
30 min
Servings:
8 servings
#Asian Fusion
#Noodle Salad
#Peanut Sauce
#Quick Meals
#Spicy
Mid-stir the spicy oil and your kitchen swirls with an intoxicating scent. Too many times I let flakes blacken and the bitterness kills the dish. That slow, steady pop, that faint sizzle—that’s your cue. This noodle concoction isn’t about fancy sauces or complicated steps. Just spaghetti, quick, slathered in a punchy chili honey soy sauce with nuttiness from peanuts and oils, freshness from cilantro and green onions. Swap oils to fit your pantry. Adjust the heat by listening, smelling, tasting. The sauce may seem thin but clings surprisingly well. Tossed hot or cold, it’s a dance of textures and flavors that wake up after a rest in the fridge. Familiar with frozen leftovers? Reheat gently or enjoy chilled with a squeeze of lime for brightness.
Ingredients
- 12 oz spaghetti or noodles of choice
- 1 tbsp sesame oil
- 1 tbsp walnut oil
- 1 tsp red pepper chili flakes
- ½ cup soy sauce
- 3 tbsp honey
- 2 tbsp chili garlic sauce
- 1½ tbsp rice vinegar
- 1 tbsp cornstarch + 1 tbsp water (optional slurry)
- ½ cup roasted peanuts, roughly chopped
- ½ cup fresh cilantro leaves
- 4 green onions, sliced
- 1 tbsp toasted sesame seeds plus extra for garnish
About the ingredients
Spaghetti is the most accessible noodle here, but soba, rice vermicelli, or even wheat noodles work if you want a different bite or gluten swap. Walnut oil replaces avocado for a woody twist; easily swap for peanut oil or any toasted nut oil you have. Red pepper chili flakes vary wildly in heat—taste yours first and adjust quantity down if you want mild heat. Honey sweetness balances the fiery bite but maple syrup or brown sugar can work in emergencies. Cornstarch slurry is optional but a quick coat-up can save a watery sauce, just don’t over-thicken. Fresh peanuts do well roasted at home if store-bought are stale. Cilantro and green onions left out? Try basil or mint for an herbal lift. Sesame seeds toast if you have time, boosting aroma and flavor tremendously.
Method
- Boil salted water — noodles in until just shy of al dente; drain promptly, toss in large bowl to avoid sticking.
- Heat sesame and walnut oils in saucepan over medium — flick in red pepper flakes. You want gentle popping sounds, a subtle burst of aroma. Keep stirring so flakes toast evenly, not burn bitter; usually 3–4 minutes.
- Drop heat to low and pour in soy, honey, chili garlic sauce, and vinegar. Stir, tiny bubbles appearing at edges; simmer lightly to marry flavors. Watch closely so it doesn't boil hard and scorch.
- If you like sauce thicker, whisk cornstarch slurry in slowly, watching it thicken and turn glossy; add gradually, no lumps. Any thicker and the noodles get gummy, so stop early unless you love that style.
- Dump noodles into sauce, tossing vigorously to coat evenly. Use tongs or chopsticks to feel slippery strands coated—not drowned.
- Fold in peanuts, cilantro, green onions, sesame seeds. Toss again. Not just looks—listen, smell, feel. Peanuts retain crunch, herbs fresh and alive.
- Garnish extras for serving. Taste test for salt, heat, sweetness—adjust soy or chili sauce if dull.
- Serve warm straightaway or chill in fridge for cold slaw vibe. Both work; cold makes flavors mellow but keeps texture punchy.
Cooking tips
Start with good al dente noodles; overcooked strands turn mushy once tossed in sauce. Drain well but do not rinse or sauce won’t stick. When toasting chili flakes, watch for a dance in the oil—a soft pop, not a loud crackle or burnt smell. Lower the heat the moment you add liquids, or else the honey will caramelize too fast and become bitter. Stir vigorously after adding slurry—clumps are avoidable with gradual mixing and constant whisking. Mixing noodles with sauce off heat avoids gluey mess and overheating flavors. Toss peanuts, herbs, and seeds at last minute to preserve crunch and freshness; wilted green onions kill the vibe. Taste after assembly: acidity, heat, sweetness can always be lurched up quickly. Letting it rest in fridge melds flavors but be ready to tweak seasoning before serving again.
Chef's notes
- 💡 Watch chili flakes closely when toasting. They don’t want a loud crackle or burnt scent. That faint pop is your cue. Stir often to avoid bitter burnt bits. Adjust heat mid-toast or flakes turn sharp, unpleasant. Walnut plus sesame oils create a mellow base; swap oils but keep to nut or toasted types for flavor balance.
- 💡 Add cornstarch slurry slow—too fast and lumps show. Constant whisk motion—side to side, circular. Slurry thickens sauce, coats noodles better. Stop when sauce just clings, not gummy. Over-thick sauce feels gluey and kills texture. If no slurry, rely on honey and soy viscosity but sauce thins after cooling.
- 💡 Timing noodles is key—pull from boiling water shy of al dente. Remember cooking carries over after draining. Dump right into sauce off heat to avoid overcooking. Rinsing noodles washes starch, so no rinse. Starch helps sauce cling. Toss while hot, noodles absorb sauce quicker, flavors marry better.
- 💡 Peanuts join last for crunch retention. Fold gently, not crushed. Herbs—cilantro and green onions—add last for fresh bright bite, no wilt. Seeds toast if time; aroma deepens; sprinkle extra with final serve. Skipped herbs or peanuts? Try basil or mint for fresh note. Freshness shifts flavor much more than you expect.
- 💡 Control heat carefully. Chili flakes vary insane by brand or batch. Taste before dosing. Adjust with soy or honey after tossing for balanced salt and sweetness. Sauce shouldn’t scorch. Honey caramelizes fast if heat too high—bitter sharp. Low and slow wins here, slow bubbles, tiny pops signal readiness.
Common questions
What noodles work best?
Any that hold up to tossing. Spaghetti common but soba, rice vermicelli, wheat noodles all okay. Thicker noodles soak less. Slippery rice noodles need extra sauce. Adjust cook time for noodle type. Don’t overcook or mush.
How to avoid bitter chili oil?
Low heat, constant stirring when toasting flakes. Avoid crackling or smoking oil. Burnt flakes dump bitterness fast. Use oils with moderate smoke points like walnut or peanut. Don’t rush the popping sound—it’s subtle, delicate.
Can I make sauce ahead?
Yes but sauce thickens or separates when cold. Reheat gently while stirring to remix. Add tiny water or soy if too thick. Toss noodles off-heat after reheating to avoid mush. Herbs and peanuts fresh fold in last minute before serving.
Storage tips for leftovers?
Keep noodles separate or combined? Both work but mixing sauces and noodles together overnight dulls texture. Store airtight in fridge up to 3 days. Warm gently or chill cold, add fresh herbs before serving. Avoid freezer—peanuts lose crunch, sauce texture dulls.
