These 15-minute chili crisp noodles are a fast, flavor-packed meal perfect for busy days. Chewy ramen noodles are tossed in a savory, nutty, and spicy sauce made with chili crisp, peanut butter, and sesame oil, then finished with crunchy peanuts and fresh green onions. It’s bold, comforting, and incredibly satisfying with minimal effort.
Why You’ll Love This Recipe
This recipe comes together in just 15 minutes from start to finish, making it ideal for a quick lunch or weeknight dinner. The sauce strikes a perfect balance between spicy, salty, nutty, and slightly sweet. It uses simple pantry ingredients, yet delivers restaurant-style flavor. You can easily adjust the heat level and customize the toppings to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bring 5 cups of water to a boil in a medium pot. Add the ramen noodles and cook until tender, about 2 to 4 minutes. Drain the noodles and reserve a few tablespoons of the cooking water in case the sauce needs thinning.
In a small bowl, whisk together the soy sauce, chili crisp, peanut butter, rice vinegar, sesame oil, and brown sugar until smooth and well combined.
Transfer the cooked noodles to a serving bowl. Pour the sauce over the noodles and toss until evenly coated. If the sauce is too thick, add a small amount of the reserved noodle water and mix again until the desired consistency is reached.
Top with chopped roasted peanuts and sliced green onions. Serve immediately, with extra chili crisp on the side if desired.
For extra protein, add cooked chicken, shrimp, or tofu to the noodles before tossing with the sauce.
For a milder version, reduce the chili crisp to 1 tablespoon.
For extra vegetables, mix in sautéed mushrooms, spinach, or shredded carrots.
For a richer sauce, add an additional tablespoon of peanut butter.
Storage/Reheating
Store leftover noodles in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet or microwave with a splash of water to loosen the sauce. Stir well before serving to restore the creamy texture.
FAQs
Can I use a different type of noodle?
Yes, you can use udon, rice noodles, or wheat noodles, but cooking times may vary.
Is chili crisp very spicy?
Chili crisp has a moderate heat level, but it can vary by brand. You can adjust the amount to suit your preference.
Can I make this recipe gluten-free?
Yes, use gluten-free noodles and substitute soy sauce with a gluten-free alternative.
What can I use instead of peanut butter?
You can use almond butter or sunflower seed butter for a similar texture and flavor.
Can I prepare the sauce in advance?
Yes, the sauce can be mixed and stored in the refrigerator for up to 3 days.
Do I have to reserve noodle water?
It’s optional, but helpful for thinning the sauce if it becomes too thick.
Can I serve this dish cold?
Yes, it can be enjoyed as a cold noodle dish, especially in warm weather.
How do I make it less salty?
Use low-sodium soy sauce and reduce the amount slightly if needed.
Can I add vegetables directly to the pot?
Yes, quick-cooking vegetables like spinach or snap peas can be added during the last minute of boiling.
Is this recipe suitable for meal prep?
It’s best enjoyed fresh, but it can be prepared a day ahead and reheated gently.
Conclusion
These 15-minute chili crisp noodles are a simple yet bold dish that proves quick meals don’t have to be boring. With a rich, spicy sauce and satisfying textures, this recipe is perfect for anyone craving big flavor with minimal time in the kitchen.
These 15-minute chili crisp noodles are a quick, spicy, and satisfying dish made with ramen noodles tossed in a bold, nutty sauce of chili crisp, soy sauce, and peanut butter, then topped with crunchy peanuts and green onions.
Bring 5 cups of water to a boil in a medium pot. Add ramen noodles and cook for 2 to 4 minutes until tender. Drain and reserve a few tablespoons of the cooking water.
In a small bowl, whisk together soy sauce, chili crisp, peanut butter, rice vinegar, sesame oil, and brown sugar until smooth.
Place cooked noodles in a serving bowl. Pour sauce over noodles and toss to coat. Add reserved noodle water as needed to thin the sauce.
Top with chopped roasted peanuts and sliced green onions.
Serve immediately, with extra chili crisp if desired.
Notes
Add cooked chicken, shrimp, or tofu for extra protein.
Use less chili crisp for a milder flavor.
Incorporate vegetables like mushrooms, spinach, or shredded carrots for more nutrition.
Swap peanut butter with almond or sunflower seed butter if preferred.
The sauce can be made ahead and refrigerated for up to 3 days.
