Description
A quick and flavorful recipe for Chili Oil Peanut Noodles, combining creamy peanut butter and spicy chili crisp with tender ramen noodles and optional puffed tofu for added texture. Ready in just 10 minutes, this dish is perfect for a satisfying and easy Asian-inspired meal.
Ingredients
Sauce & Toppings
- 3 tbsp crushed peanuts
- ½ cup peanut butter
- 2 tbsp chili crisp (or more chili flakes + a spoon of chili solids for oil-free)
- 1 tbsp sesame seeds
- 2 tbsp sweet chili sauce
- 3 scallions, sliced (plus extra for garnish)
- 4 cloves garlic, minced
Main
- ½ cup boiling water
- 2-3 ramen noodle nests, cooked according to package directions
- 1 package puffed tofu (approximately 100g), optional
Instructions
- Cook Noodles: Prepare the ramen noodles following the package directions. Once cooked, drain the noodles well and set them aside to keep warm.
- Make the Sauce: In a large bowl or pan, combine crushed peanuts, peanut butter, chili crisp, sesame seeds, sweet chili sauce, sliced scallions, and minced garlic. Pour in the boiling water and stir vigorously until a smooth, creamy sauce forms and all ingredients are evenly incorporated. The hot water helps melt the peanut butter, creating a cohesive sauce.
- Toss Noodles: Add the cooked noodles and puffed tofu (if using) to the bowl with the sauce. Toss thoroughly, ensuring every strand and piece is well coated with the chili peanut sauce.
- Serve: Plate the noodles immediately and garnish with extra scallions, sesame seeds, or crushed peanuts as desired for added crunch and flavor.
Notes
- Chili crisp can be substituted with chili flakes and chili solids if you prefer an oil-free alternative.
- Puffed tofu is optional but adds a nice texture and protein boost to the dish.
- Adjust the amount of chili crisp or chili flakes to control the spiciness to your liking.
- Serve immediately for the best texture as noodles can absorb the sauce and become soggy over time.
