Spicy Peanut Chili Noodles

Spicy peanut chili oil noodles with steak and shrimp are the answer when you crave something rich bold and weeknight-quick with a bit of heat This recipe delivers slurpable glossy brown rice noodles coated in a creamy spicy peanut sauce tossed with juicy steak tender shrimp and snappy vegetables This dish hits every craving and never fails to impress friends or family for an easy dinner or a casual gathering

The first time I made this everyone at my table completely quieted down and then immediately dove in for seconds even my picky eater was delighting in the sauce I never thought something with this much flavor could be so simple

Ingredients

• Soy sauce: gives deep umami and salt Opt for a naturally brewed version for best flavor
• Oyster sauce: layers richness and gentle sweetness Look for a well-known brand and avoid thin watery varieties
• Hoisin sauce: offers a tangy and sweet backdrop Choose one without artificial flavors if possible
• Creamy peanut butter: creates the sauce’s body and nutty depth Unsweetened varieties keep the right balance
• Laoganma spicy chili crisps: bring signature heat and texture Use less for milder heat or swap for your favorite chili oil
• Chili powder: boosts warmth and smoky notes Go for a fresh vibrant blend for best results
• Thai Kitchen brown rice noodles: create chewy texture and are gluten free Make sure noodles are whole not broken in the package
• Broccoli florets: add crunch and vivid color Pick firm dark green heads for optimal freshness
• Red bell pepper: gives sweetness and color Go for a bell pepper that feels dense and shows glossy skin
• Onion: anchors the aromatics Choose a fresh onion free from soft spots
• Shrimp: bring mild sweetness and quick cooking Wild caught shrimp are flavorful and cook beautifully
• Ribeye steak: delivers juicy protein and a luxury touch Look for steaks with marbling and a cherry red color
• Olive oil: is used for sautéing Extra virgin is best for flavor and can handle the heat

Step-by-Step Instructions

Boil the Noodles:

Bring a large pot of water to a boil Start this now so the noodles are ready when the rest is done

Mix the Sauce:

In a small bowl combine soy sauce oyster sauce hoisin sauce creamy peanut butter chili powder and spicy chili crisps Whisk until the peanut butter fully blends into a smooth silky mixture

Cook the Steak:

Pour two tablespoons olive oil into a large skillet over medium high Once the oil is shimmering add pieces of ribeye Sear on each side for one to two minutes until deeply browned but still juicy inside Remove steak and set aside

Sauté the Vegetables:

Drizzle the remaining olive oil into another skillet over medium heat Add broccoli florets chopped onion and bell pepper Stir and let veggies cook for about five minutes until slightly softened and glowing with color

Boil and Drain the Noodles:

When your water is rolling add brown rice noodles Cook according to package instructions until just al dente Drain well and set aside without rinsing so sauce clings nicely

Cook the Shrimp:

Return to your skillet with vegetables Push veggies to one side Place cleaned shrimp in the empty space Cook two to three minutes per side until pink and curled into a tight C shape Lift out if needed to prevent overcooking

Toss Everything Together:

Immediately add drained noodles and sauce to the skillet with shrimp and vegetables Toss steak pieces back in Use tongs to mix everything over medium heat for two minutes until glossy and well coated in sauce

Finish and Serve:

Turn off the heat Taste and adjust with extra soy or chili oil Serve immediately for the best noodles

Pin

Laoganma spicy chili crisps are my not so secret weapon The mix of crunch and heat makes everyone ask for seconds and turns a simple dish into something special My husband will ask for extra chili oil just to mop up the sauce with a spoon

Storage Tips

Allow leftovers to cool before storing Place in airtight containers and refrigerate for up to three days If freezing portion into small containers and expect noodles to soften slightly but the flavor remains strong When reheating add a splash of hot water and toss in a skillet so everything loosens up

Ingredient Substitutions

Any tender steak cut works well so flank or sirloin are both good Mushroom lovers can add button mushrooms or use snap peas for an extra crunch For a peanut allergy almond butter is a solid stand in Swap in your preferred chili oil if Laoganma is hard to find or you want less heat

Serving Suggestions

Top your bowl with fresh cilantro chopped peanuts or a gentle squeeze of lime for brightness A side of cucumber salad or sliced radishes cools the heat and gives more crunch Serve extra chili crisps or toasted sesame seeds at the table for anyone who likes extra texture and flavor

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Cultural and Historical Context

Chili oil noodles mix Chinese and Southeast Asian elements This version gives a nod to handmade family chili oils that have roots across Asia Every kitchen’s sauce is unique Some families pass their chili oil recipes down for generations and tweak them depending on what’s in the pantry The modern twist with steak and shrimp makes this dish feel restaurant worthy yet totally doable at home

Recipe FAQs

→ How spicy are these noodles?

The heat comes primarily from chili crisps and chili powder, which you can adjust to suit your spice tolerance for a milder or bolder kick.

→ Can I substitute the ribeye steak or shrimp?

Yes, chicken, tofu, or other proteins like sirloin or flank steak work well, allowing flexibility based on preference or availability.

→ What noodles are best for this dish?

Thai brown rice noodles provide a chewy, gluten-free texture, but wheat or egg noodles can be used as alternatives for variation.

→ Is the peanut flavor overpowering?

The peanut taste is pronounced but balanced; reducing peanut butter results in a subtler nutty profile if preferred.

→ Can this dish be made without animal proteins?

Absolutely, by skipping steak and shrimp and loading up on extra vegetables or using plant-based proteins, you keep it flavorful and satisfying.

→ How to avoid overcooking the shrimp?

Cook shrimp just until they turn pink and curl into a tight 'C' shape, typically 2-3 minutes per side, ensuring tenderness.