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peanut chili oil noodles
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5 from 1 vote

Peanut Chili Oil Noodles Recipe

Creamy peanut chili oil noodles made with coconut milk, gochujang, garlic, and tender chicken. A bold, spicy noodle dish ready in 30 minutes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Asian
Servings: 2 servings
Author: Mallory Austin

Ingredients

  • 10 oz linguine or flat rice noodles
  • 1 lb chicken breast or tenderloins diced
  • ⅓ cup soy sauce
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 2 tbsp sesame oil

Sauce Base

  • 5 tbsp peanut butter
  • 2 tbsp gochujang
  • 2 tbsp minced garlic
  • 2 shallots diced
  • 1-2 tbsp chili crisp oil
  • 1½ tbsp sesame seeds
  • 2 tbsp soy sauce
  • juice of 1 lime
  • 3 green onions sliced
  • 1 13.5 oz can full-fat coconut milk

Garnish

  • fresh cilantro
  • extra green onions
  • extra chili oil optional

Instructions

  • Marinate diced chicken with soy sauce, olive oil, and honey for at least 15 minutes.
  • Bring a large pot of salted water to a boil and cook noodles until al dente according to package instructions. Reserve ½ cup pasta water and drain.
  • Heat a large skillet over medium heat with a drizzle of sesame oil. Add the chicken, discarding the marinade, and cook 4 minutes per side until browned and cooked through. Transfer to a bowl tented with foil.
  • In the same skillet, add another drizzle of sesame oil and cook diced shallots for 3–4 minutes until softened.
  • Add minced garlic and cook 30 seconds, stirring constantly until fragrant.
  • Reduce heat to medium-low. Add in peanut butter, gochujang, chili oil, sesame seeds, soy sauce, and lime juice. Cook for 1–2 minutes until the peanut butter melts and forms a thick paste.
  • Pour in the coconut milk and whisk until smooth. Bring to a gentle simmer and cook for 2–3 minutes.
  • Add cooked noodles and toss until evenly coated in the sauce. Add reserved pasta water if needed to loosen the sauce.
  • Top with cooked chicken and garnish with cilantro, green onions, and extra chili oil.

Notes

  • Stir the peanut butter mixture continuously and don’t let it cook too long before adding the coconut milk, which helps keep the sauce smooth and prevents the oils from separating.
  • If the sauce becomes too thick, add pasta water or extra lime juice.
  • If the dish is too spicy, add a teaspoon of honey or brown sugar to balance the heat.