Spicy Peanut Chili Oil 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 went completely quiet at the table then immediately asked for seconds even my picky eater was delighting in the sauce

Ingredients

• Soy sauce: adds umami and salt look for a naturally brewed version for the best flavor
• Oyster sauce: deep richness and slight sweetness try for Lee Kum Kee or Maekrua
• Hoisin sauce: touch of sweet and tangy pick one without artificial flavors for best taste
• Creamy peanut butter: gives the sauce its body and nutty flavor go for no sugar added for better balance
• Laoganma spicy chili crisps: bring the signature heat and crunch use less for milder heat or another chili oil if preferred
• Chili powder: boosts the warmth use a fresh vibrant blend
• Thai Kitchen brown rice noodles: chewy texture and gluten free make sure the noodles are opaque and not broken in the package
• Broccoli florets: mild crunch and color pick firm dark green heads
• Red bell pepper: color and sweetness pick one that feels heavy with glossy skin
• Onion: savory undertone chop fresh and avoid soft spots
• Shrimp: mild sweetness and quick cooking wild caught is best if available
• Ribeye steak: tender juicy protein with great flavor look for marbling and bright red color
• Olive oil: for sautéing use extra virgin for best flavor and higher smoke point

Instructions

Boil the Noodles:

Bring a large pot of water to a boil Start this first so the noodles are ready right on time

Mix the Sauce:

Combine soy sauce oyster sauce hoisin sauce creamy peanut butter chili powder and spicy chili crisps in a small bowl Whisk thoroughly so the peanut butter dissolves into a smooth silky mixture

Cook the Steak:

Heat two tablespoons olive oil in a large skillet over medium high Once shimmering add ribeye pieces Sear each side for one to two minutes until deeply browned but still juicy inside Remove steak from the pan and set aside

Sauté the Vegetables:

Add the remaining olive oil to a second skillet over medium heat Toss in broccoli florets chopped onion and bell pepper Stir and let them cook for about five minutes until slightly softened and bright

Boil and Drain the Noodles:

Once your water is rolling add brown rice noodles Cook following package directions until just al dente Drain well and set aside

Cook the Shrimp:

Return to your vegetables in the skillet Push them to the side Lay in your cleaned shrimp Cook for two to three minutes per side until pink and curved into a tight C shape which means they are perfectly done

Toss Everything Together:

Add drained noodles and prepared sauce straight into the skillet with vegetables and shrimp Return the steak pieces to the pan Use tongs to toss everything together over medium heat for two minutes until glossy and well coated

Finish and Serve:

Turn off the heat Taste and adjust seasoning with extra soy or chili oil if you like Serve immediately for the best texture

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The Laoganma spicy chili crisps are my secret weapon The crunch and heat from the oil makes the noodles endlessly craveable I love watching my family swirl big forkfuls and ask for every last drop of sauce

Storage Tips

Let leftovers cool fully before storing Place in airtight containers and refrigerate for up to three days The sauce keeps noodles moist so reheating is low fuss For longer storage freeze individual portions the noodles may be a bit softer but flavor stays rich

Ingredient Substitutions

If you are out of ribeye flank or sirloin work too Button mushrooms or snap peas can replace broccoli Almond butter stands in for peanut butter Any favorite chili oil can swap for Laoganma if needed

Serving Suggestions

Scatter fresh cilantro chopped peanuts or a squeeze of lime over plated noodles to brighten up the dish Add a simple cucumber salad or sliced radishes on the side to tame the heat and add pop Offer extra chili crisps or sesame seeds so everyone can adjust their bowl

Cultural and Historical Context

This recipe blends Chinese and Southeast Asian flavors but the chili oil noodles with steak and shrimp welcomes many variations Many cultures across Asia combine spicy peanuts noodles and stir fried vegetables Often homemade chili oils like Laoganma are family heirlooms passed through generations every kitchen makes it just a bit differently

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This dish is a bold crowd pleaser with tons of heat and nuance Perfect for impressing guests or satisfying your own cravings in under an hour

Frequently Asked Questions

→ How spicy are these noodles?

The heat mainly comes from chili crisps and chili powder. Adjust these to match your spiciness preference.

→ Can I use a different protein?

Yes! Chicken or tofu are tasty substitutes for steak or shrimp, letting you tailor to preference or diet.

→ What type of noodles work best?

Thai brown rice noodles add a chewy bite, but wheat or egg noodles can be used for a different texture.

→ Is the peanut flavor strong?

The sauce has a pronounced but balanced peanut taste. Lessen peanut butter for a subtler profile.

→ Can I make it vegetarian?

Absolutely. Skip the steak and shrimp, load up on extra vegetables, and use a plant-based protein instead.

→ How do I prevent overcooking the shrimp?

Cook shrimp just until they turn pink and curl into a 'C' shape—about 2-3 minutes per side is perfect.