If you’re looking for some delicious Asian comfort food then look no further. This easy recipe for spicy peanut sauce noodles has been one of my go to quick comfort recipes for years, even back when I lived in China. Of course, my recipe takes inspiration from a variety of Asian cuisines like Japanese, Korean, and Indonesian!
This recipe is a bit similar to my recipe for Liang Pi, or cold sesame noodles – except it’s hot and made with peanuts instead. Okay, maybe not quite so similar, but they are both extremely tasty so if you can’t eat peanuts then sesame might be the way to go.
Spicy Peanut Sauce Noodles Ingredients
This recipe for the spicy peanut sauce is a bit similar to my cashew butter satay sauce, which is of course inspired by traditional Indonesian cuisine. However this is much easier in my opinion. Here’s what you’ll need:
- 2 tbsp Peanut Butter – Creamy, Chunky, up to you. Just make sure it’s 100% peanut butter with no other additives.
- 1 tbsp Dark Soy Sauce – this is different than your standard Japanese style of Soy Sauce, more common in Chinese and South East Asian cooking. I can recommend the Lee Kum Kee brand.
- 1 tbsp Oyster Sauce – If you can’t eat oysters you can leave this out, and just add another tsp of regular soy sauce.
- 2 tsp Soy Sauce – Kikkoman is always my go to popular brand. If you have a boutique variety feel free to use that.
- 2 tsp Rice Wine Vinegar – can substitute for regular wine vinegar if you want.
- 1 tsp Sesame Oil – Some people really do not like sesame oil, so this can be left out if you wish.
- 1 tbsp Gochujang Korean Chili Paste – more or less to taste. You can also add some chili crisp at the end for even more heat if you don’t find this spicy enough.
This recipe is for 2 people, which means 200 grams of noodles. I am using Japanese dry udon noodles. Just follow the instructions on the package to boil properly.
How To Make Spicy Peanut Sauce Noodles
In a small saucepan add all the sauce ingredients except the chili paste. When everything is creamy and smooth then add the Gochujang and mix it in.
Think of this spicy peanut sauce as a base version that you can customize to suit your needs. If you want to add garlic powder or any other flavors feel free. Once the mixture is fairly homogeneous you can take it off the heat.
I put the sauce and noodles into a bowl and mix everything up with some tongs. I also add some sauteed chicken and broccoli, for some protein and crunch. You can add these as well (1.5 cups of broccoli florets and 1 chicken breast chopped) or get creative with your own favorite ingredients.
If you are using meat you should cook it first as it takes more time than the noodles and sauce, and then just let it sit on the side while you make the spicy peanut sauce noodles. The residual heat will keep the chicken from getting cold.
Spicy Peanut Sauce Noodles
- 200 grams Noodles I used Udon (thick Japanese noodles) but you can use your preference
- 2 tbsp Peanut Butter Creamy, Chunky, up to you. Just make sure it's 100% peanut butter with no other additives.
- 1 tbsp Dark Soy Sauce this is different than your standard Japanese style of Soy Sauce more common in Chinese and South East Asian cooking. I can recommend the Lee Kum Kee brand.
- 1 tbsp Oyster Sauce If you can't eat oysters you can leave this out and just add another tsp of regular soy sauce.
- 2 tsp Soy Sauc Kikkoman is always my go to popular brand. If you have a boutique variety feel free to use that.
- 2 tsp Rice Wine Vinegar can substitute for regular wine vinegar if you want.
- 1 tsp Sesame Oil Some people really do not like sesame oil so this can be left out if you wish.
- 1 tbsp Gochujang Korean Chili Paste – more or less to taste.
- 1 Chicken Breast optional
- 1 cup Broccoli optional
- Oil as needed
- If you are using chicken and broccoli (or any additions to this recipe you prefer) then do that first. Just saute in a little bit of oil, season with salt and pepper, and set aside.
- In a pan boil the noodles. When cooked drain and put in a bowl.
- In another pan add the rest of the ingredients and mix together on low heat until somewhat homogenous. Then pour sauce over the noodles, add the chicken and broccoli (or not, or anything else) and mix. Plate and top with some chopped green onions.