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Your pasta salad game just got a major upgrade with these Peanut Chili Crunch Noodles! Bring this chilled noodle salad to your next beach picnic or summer barbecue, and you’re sure to impress the crowd.
I love a classic pasta salad just as much as the next person, but I wanted to switch things up from the usual! Since I love chili crunch on just about anything, I thought, why not turn some of my favorite flavors into a noodle dish that’s perfect for enjoying on the go? Enter my Peanut Chili Crunch Noodles!
The sauce is bursting with umami flavor thanks to fresh ginger, garlic, tamari, and toasted sesame oil, while peanut butter makes it irresistibly creamy. Chili crisp adds the perfect spicy, crunchy finish. Toss it all with tender noodles, crisp veggies, shredded chicken, and a handful of fresh herbs, and you’ll have a flavor-packed meal ready in no time.
While these can absolutely be enjoyed right after you toss everything together, I especially love them chilled. They’re perfect for packing up and taking to a beach picnic this summer or bringing along as a more exciting work lunch.
Ingredients:
- Soba Noodles
- Garlic
- Freshly Grated Ginger
- Peanut Butter
- Toasted Sesame Oil
- Low-Sodium Tamari
- Rice Vinegar
- Freshly Squeezed Lime Juice
- Chili Crisp
- Honey
- Rotisserie Chicken
- Shelled Edamame
- Green Onions
- Fresh Cilantro
- Unsalted Peanuts
- Toasted Sesame Seeds
Recipe Step-by-Step:
Step One: Cook the Pasta
Bring a large pot of well-salted water to a rolling boil. Boil the udon noodles according to package instructions. Drain and rinse very well under cold water.
Step Two: Make the Sauce
In a large bowl, add the garlic, ginger, peanut butter, toasted sesame oil, tamari, rice vinegar, lime juice, chili crisp, honey, and water. Whisk until smooth. If the sauce is too thick, add another tablespoon of water. Taste for seasoning and adjust as needed.
Step Three: Assemble
To the bowl, add the drained udon noodles. Using tongs, toss very well until combined. Add in the chicken, edamame, green onions, cilantro, peanuts, and sesame seeds. Toss to combine.
Step Four: Chill then serve
Store in airtight containers and chill before serving. To serve, top with extra chili oil and chopped peanuts. The pasta will last in the fridge for up to 4 days.
Recipe FAQ:
Always start with less! Chili crisp varies significantly in spice level, so spice based on your preference. You can always add more when serving!
Absolutely not! You could use any leftover chicken or grill chicken fresh for this recipe.
Yes! If you prefer to eat these right away, go for it! Store leftovers in an airtight container in the fridge for up to 4 days.
I can’t wait for y’all to try this one! Comment below once you do, and tag me on Instagram if you take this dish on your summer adventures!
for more recipes:
Gochujang Peanut Veggie Noodles
Easy Rotisserie Chicken Lettuce Wraps with Peanut Sauce
Peanut Chili Crunch Noodles
Ingredients
For the Noodles
- 9 ounces soba noodles
For the Sauce:
- 4 cloves garlic grated
- 1 tablespoon freshly grated ginger
- ⅓ cup salted natural peanut butter
- 2 tablespoons toasted sesame oil
- 2 tablespoons low-sodium tamari
- 2 tablespoons rice vinegar
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons chili crisp plus more for serving
- 1 tablespoon honey
- 1 tablespoon warm water
For Assembly:
- 2 cups chopped or shredded rotisserie chicken white meat only
- 1 cup shelled edamame, thawed
- 5 green onions thinly sliced
- ¼ cup chopped fresh cilantro
- ½ cup roasted unsalted peanuts chopped, plus more for serving
- 2 tablespoons toasted sesame seeds
Instructions
Cook the Pasta:
- Bring a large pot of well-salted water to a rolling boil. Boil the udon noodles according to package instructions. Drain and rinse very well under cold water.
Make the Sauce:
- In a large bowl, add the garlic, ginger, peanut butter, toasted sesame oil, tamari, rice vinegar, lime juice, chili crisp, honey, and water. Whisk until smooth. If the sauce is too thick, add another tablespoon of water. Taste for seasoning and adjust as needed.
Assemble:
- To the bowl, add the drained udon noodles. Using tongs, toss very well until combined. Add in the chicken, edamame, green onions, cilantro, peanuts, and sesame seeds. Toss to combine.
- Store in airtight containers and chill before serving. To serve, top with extra chili oil and chopped peanuts. The pasta will last in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
