This is the kind of noodle recipe that works when you want something bold and comforting without a long ingredient list or a complicated method. It’s easy to adjust too, whether you like it extra spicy, a little sweeter, or more silky with a bit of noodle water stirred in at the end.

Ingredients

• 9 ounces thick noodles, hand-cut or any noodles you like
• 1 1/2 tablespoons peanut butter
• 1 teaspoon chili flakes, optional
• 1/3 cup sliced green onion
• 2 teaspoons sesame seeds
• 5 garlic cloves, minced
• 1 tablespoon white sugar, optional
• 1 tablespoon chili crisp
• 1 tablespoon rice vinegar
• 2 tablespoons dark soy sauce
• 1/3 cup neutral oil, such as avocado oil
• 3 tablespoons reserved noodle water, optional
• 2 more tablespoons chili crisp, for serving
• More sliced green onion, for garnish
• Lime wedges, for serving

Instructions

1. Cook the noodles

Bring a pot of salted water to a boil. Add the noodles and cook according to the package directions, but stop about 30 seconds early so they do not get too soft later in the sauce.

Before draining, scoop out about 3 tablespoons of the noodle water and set it aside. Drain the noodles, then rinse them briefly under cold water to stop the cooking and keep them from sticking together.

2. Build the sauce base

Add the peanut butter, chili flakes if using, sliced green onion, sesame seeds, minced garlic, sugar if using, 1 tablespoon chili crisp, rice vinegar, and dark soy sauce to a large heatproof pan or bowl.

Do not turn on the heat yet.

3. Heat the oil

Pour the neutral oil into a small saucepan and heat until very hot. It should shimmer and be hot enough to sizzle immediately when poured over the garlic mixture.

Carefully pour the hot oil over the ingredients in the pan or bowl. Everything should sizzle right away. Stir well until the peanut butter loosens and the sauce looks smooth and glossy.

4. Toss with the noodles

Add the cooked noodles and toss until fully coated.

For a smoother, silkier sauce, place the pan over medium-low heat and add 2 to 3 tablespoons of the reserved noodle water. Toss again until the sauce clings to the noodles evenly.

5. Finish and serve

Turn off the heat and serve right away. Top with extra chili crisp, more sliced green onion, and lime wedges on the side.

Squeeze fresh lime juice over the noodles just before eating if you want a brighter finish.

A bowl like this deserves a spot on your Pinterest board — save the image below so you can make these spicy peanut noodles again anytime.

Tips for Better Results

• Use thick noodles if possible. They hold the sauce better and give the dish more chew.
• Do not burn the garlic. The oil should be hot, but not smoking heavily.
• Reserved noodle water is optional, but it helps loosen the sauce and makes it cling better.
• Adjust the heat by adding more or less chili crisp and chili flakes.
• A little sugar helps balance the salt and heat, but you can leave it out.