Spicy Peanut Chili Noodles (Printable Version)

Fiery peanut chili noodles with juicy steak, plump shrimp, and crisp vegetables in a rich, savory sauce.

# Ingredients:

→ Sauce

01 - 30 ml soy sauce (naturally brewed)
02 - 15 ml oyster sauce (Lee Kum Kee or Maekrua preferred)
03 - 15 ml hoisin sauce (no artificial flavors)
04 - 30 g creamy peanut butter (no sugar added)
05 - 5 g chili powder
06 - 20 g Laoganma spicy chili crisps

→ Noodles

07 - 200 g Thai Kitchen brown rice noodles

→ Vegetables

08 - 100 g broccoli florets (firm, dark green)
09 - 1 red bell pepper (medium, chopped)
10 - 1 medium onion (chopped)

→ Proteins

11 - 150 g ribeye steak (marbled, bright red, sliced)
12 - 150 g shrimp (wild-caught, peeled, deveined)

→ Oils

13 - 30 ml extra virgin olive oil

# Steps:

01 - Bring a large pot of water to a boil and cook brown rice noodles according to package instructions until al dente. Drain and set aside.
02 - In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, creamy peanut butter, chili powder, and Laoganma spicy chili crisps until smooth and well combined.
03 - Heat 15 ml olive oil in a large skillet over medium-high heat. Add ribeye slices and sear each side for 1-2 minutes until browned but still juicy. Remove from skillet and set aside.
04 - In a separate skillet, heat remaining olive oil over medium heat. Add broccoli florets, chopped onion, and bell pepper. Sauté for approximately 5 minutes until vibrant and slightly softened.
05 - Push vegetables to the side of the skillet. Add shrimp and cook for 2-3 minutes per side until pink and curled into a 'C' shape.
06 - Add drained noodles and prepared sauce to the skillet with vegetables and shrimp. Return ribeye to the pan and toss everything together over medium heat for 2 minutes until noodles are glossy and well coated.
07 - Remove from heat, adjust seasoning with additional soy sauce or chili oil if desired, and serve immediately to preserve texture and flavor.

# Notes:

01 - Avoid overcooking shrimp and steak to maintain tenderness. Whisk peanut butter into the sauce while ingredients are at room temperature to prevent clumping.
02 - Leftovers store well refrigerated for up to three days; reheat gently with a splash of water or soy sauce to revive.
03 - Brown rice noodles ensure a gluten-free option with a satisfying chewy texture.

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