Spicy Peanut Chili Oil Noodles (Print Version)
Savory noodles tossed with steak, shrimp, spicy chili oil, crunchy veggies, and a peanut umami sauce.
# Ingredients:
→ Noodles
01 -
1 box (approximately 200 g) Thai Kitchen brown rice noodles
→ Proteins
02 -
10–12 large shrimp, peeled and deveined
03 -
285 g ribeye steak, seasoned with salt and pepper, cut into 2.5 cm pieces
→ Vegetables
04 -
225 g broccoli florets
05 -
65 g red bell pepper, cut into strips
06 -
65 g onion, chopped
→ Sauce
07 -
60 ml soy sauce
08 -
60 ml oyster sauce
09 -
15 ml hoisin sauce
10 -
15 g creamy peanut butter
11 -
10 ml Laoganma spicy chili crisp
12 -
2 g chili powder
→ Oil
13 -
60 ml olive oil, divided
# Instructions:
01 -
Bring a large pot of water to a rolling boil for cooking the noodles.
02 -
In a bowl, combine soy sauce, oyster sauce, hoisin sauce, creamy peanut butter, chili powder, and chili crisp. Stir until smooth and set aside.
03 -
Heat 30 ml olive oil in a skillet over medium-high heat. Sear the seasoned ribeye pieces for 1–2 minutes on each side until just browned. Remove from skillet and reserve.
04 -
In a separate skillet, heat the remaining 30 ml olive oil over medium heat. Add broccoli florets, onions, and red bell pepper. Sauté until vegetables start to soften, about 3–4 minutes.
05 -
Add brown rice noodles to the boiling water and cook according to package instructions until al dente. Drain well.
06 -
Add shrimp to the vegetable mixture and cook for 2–3 minutes per side until pink and curled into a 'C' shape.
07 -
Add drained noodles and prepared sauce to the skillet with vegetables and shrimp. Return the seared steak to the pan. Toss thoroughly over medium heat until everything is evenly coated and heated through.
# Notes:
01 -
For a milder spice level, reduce the amount of chili crisp or omit chili powder as needed.