Last Updated on 2 months by Neha Deshmukh

Spicy Peanut Noodles Recipe – Sesame & Chili Garlic Spaghetti

Introduction

Okay, let’s be real – who doesn’t love a good noodle dish? Especially one that’s quick, flavorful, and packs a little punch! I first stumbled upon a version of these Spicy Peanut Noodles during a busy weeknight, and honestly, they’ve become a total lifesaver. They’re so much more exciting than your average pasta, and the combination of sesame, peanut, and chili is just chef’s kiss. This recipe is my take on that original, tweaked and perfected over time. You’ll be surprised how easy it is to whip up a restaurant-quality meal right in your own kitchen!

Why You’ll Love This Recipe

These Spicy Peanut Noodles are seriously addictive. They’re ready in under 30 minutes, making them perfect for a quick weeknight dinner. The sauce is a beautiful balance of sweet, savory, and spicy – totally customizable to your liking. Plus, it’s a fantastic way to use up any veggies you have hanging around in the fridge.

Ingredients

Here’s what you’ll need to make these amazing noodles:

• 10 oz spaghetti
• 3 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 3 stalks spring onion
• 1 red bell pepper
• 1 large carrot
• ¼ cup peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons water
• 2 tablespoons rice vinegar
• ½ teaspoon red chili flakes
• 1 tablespoon green chili sauce
• 1 lime
• ¼ cup cilantro
• 1-2 teaspoons toasted sesame seeds
• ¼ cup roasted peanuts (optional)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavor.

Sesame Oil: Types and Flavor Profiles

There are two main types of sesame oil: light and dark. Light sesame oil is more neutral and great for cooking. Dark sesame oil has a much stronger, nuttier flavor and is best used for finishing dishes – a little goes a long way! I use a mix of both in this recipe.

Peanut Butter: Choosing the Right Consistency

Creamy peanut butter works best here, as it blends into the sauce more smoothly. If you only have crunchy, that’s okay too, but you might need to add a little extra water to get the right consistency. Natural peanut butter is great, but make sure to stir it well before using! (approx. 60g)

Red Chili Flakes & Green Chili Sauce: Adjusting the Spice Level

Don’t be afraid to play with the heat! Start with the amount listed and add more red chili flakes or green chili sauce to taste. I like a good kick, but my family prefers it milder. (approx. 2.5g red chili flakes, 15ml green chili sauce)

Spring Onions: White vs. Green Parts – Usage & Flavor

The white parts of spring onions have a sharper, more pungent flavor, while the green parts are milder and fresher. We’ll use both in this recipe – the whites for sautéing and the greens for garnish. (approx. 75g)

Spaghetti: Exploring Alternatives – Whole Wheat, Gluten-Free

While spaghetti is classic, feel free to experiment! Whole wheat spaghetti adds a nutty flavor and extra fiber. Gluten-free spaghetti (rice noodles or quinoa pasta) works beautifully for those with dietary restrictions.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your spaghetti according to the package directions. Once it’s al dente, drain it well and toss it with 1 tablespoon of sesame oil to prevent sticking. Set it aside.
2. Now, let’s make the peanut sauce. In a pan, combine the peanut butter, soy sauce, honey, water, rice vinegar, red chili flakes, and green chili sauce. Heat over medium heat, stirring constantly until everything is smooth and well combined. Take it off the heat and set it aside.
3. Heat 2 tablespoons of sesame oil in a wok or large skillet over medium-high heat. Add the minced garlic, minced ginger, and the white parts of the spring onions. Sauté for about a minute, until fragrant.
4. Add the sliced red bell pepper and the grated or julienned carrot. Stir-fry for 1-2 minutes, until they’re crisp-tender. You want them to still have a bit of bite!
5. Pour the peanut sauce into the wok and cook for another minute, stirring to coat the vegetables.
6. Add the cooked spaghetti to the wok and toss everything together until the noodles are evenly coated in the sauce. Add a pinch of salt if needed.
7. Finally, stir in the green parts of the spring onions, chopped cilantro, toasted sesame seeds, and roasted peanuts (if using). Squeeze in the juice of half a lime. Serve immediately!

Expert Tips

Here are a few tricks I’ve learned over the years to make this recipe even better:

Achieving the Perfect Sauce Consistency

If the sauce is too thick, add a little more water, one tablespoon at a time, until it reaches your desired consistency. If it’s too thin, simmer it for a minute or two longer to let it thicken up.

Preventing Noodles from Sticking

Tossing the cooked spaghetti with sesame oil is key to preventing it from clumping together. You can also add a splash of water to the wok when you add the noodles.

Wok Hei: Achieving Smokey Flavor

If you have a gas stove, try to get a little “wok hei” – that slightly charred, smoky flavor that comes from cooking over high heat in a wok. It adds a whole new dimension to the dish!

Balancing Sweet, Spicy, and Savory

Taste the sauce as you go and adjust the ingredients to your liking. Add more honey for sweetness, red chili flakes for spice, or soy sauce for saltiness.

Variations

This recipe is super versatile! Here are a few ideas to get you started:

Vegan Peanut Noodles

Simply make sure your honey is vegan-friendly (or substitute with maple syrup or agave) and you’re good to go!

Gluten-Free Peanut Noodles

Use gluten-free spaghetti or rice noodles. Double-check that your soy sauce is also gluten-free (tamari is a good option).

Adjusting the Spice Level: Mild to Fiery

For a milder flavor, reduce or omit the red chili flakes and green chili sauce. For a fiery kick, add a pinch of cayenne pepper or a finely chopped chili pepper. My friend, Priya, loves to add a whole bird’s eye chili!

Festival Adaptations: A Quick Weeknight Meal or Party Appetizer

This is great as a main course, but also works beautifully as a side dish or appetizer for a party. You can serve it cold or at room temperature.

Serving Suggestions

These noodles are delicious on their own, but you can also serve them with:

• A side of steamed broccoli or edamame
• Grilled chicken or tofu
• A sprinkle of extra peanuts and sesame seeds

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some of the sauce, so you might need to add a splash of water when reheating.

FAQs

Let’s answer some common questions:

What type of noodles work best for this recipe?

Spaghetti is classic, but you can use any long noodle you like – linguine, fettuccine, or even ramen noodles!

Can I make the peanut sauce ahead of time?

Yes! You can make the peanut sauce up to a week in advance and store it in the refrigerator. Just give it a good stir before using.

How can I adjust the sweetness of the sauce?

Add more or less honey to taste. You can also use maple syrup or agave as a substitute.

Is it possible to make this dish nut-free?

Unfortunately, it’s difficult to make this dish completely nut-free, as peanut butter is a key ingredient. You could try substituting with sunflower seed butter, but the flavor will be different.

What’s the best way to store leftover peanut noodles?

Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water if needed.