Spicy chili oil peanut butter noodles

"Sweet, spicy, creamy, tangy and super cozy. This quick easy recipe will become one of your favorite "thrown together" lunches."
-- @shelbyykhan
A Note from Feedfeed

This vegan version of the traditional Dandan noodles, known in Asian cuisine, is sweet, spicy, and peanut-buttery in all the right ways. You'll be astonished at how peanut butter, sriracha, and cider vinegar can make such a flavorful dinner.


Prep time 10mins
Cook time 5mins


  • 12 ounces cooked noodles
  • 2 tablespoons minced shallot
  • 1 tablespoon chopped basil
  • 3 stalks of green onion (tops and bottom separated)
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon paprika
  • 1 teaspoon toasted sesame seeds
  • 1/2 cup avocado oil
  • 1 tablespoon plus more as needed soy sauce (or coconut aminos)
  • 2 1/2 tablespoons peanut butter
  • 1/4 lime, juiced
  • 1 teaspoon apple cider vinegar
  • optional sriracha


  • Step 1

    Set oil in a pot to warm on the stove. When you place the back of a wooden spoon in & it sizzles, it's ready to use.

  • Step 2

    Add shallot, basil, green onion (bottoms), chives, sesame seeds, paprika, and red pepper flakes to a pot.

  • Step 3

    Carefully pour over hot oil, and give a little stir to agitate.

  • Step 4

    Stir in soy sauce, sesame oil, lime juice and peanut butter. Taste, add salt and pepper as desired.

  • Step 5

    Toss in cooked noodles (I used hearts of palm linguine)

  • Step 6

    add sriracha if you like a little extra kick, and apple cider vinegar. Toss again.

  • Step 7

    Serve topped with the tops of the sliced green onion, extra sesame seeds, a drizzle of sesame oil, and chopped peanuts.