Sichuan Peanut Sauce Noodles
Submitted by sillypill
Cold egg noodles tossed in a creamy Sichuan peanut sauce with sesame oil, chili oil, lime, and dark soy, topped with shredded chicken, green beans, scallions, and cilantro. Served at room temperature.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minThese noodles are the answer to the question nobody asks: what should I eat for breakfast? (Seriously, try it.)
Dry-roasted peanuts get blitzed with ginger, garlic, sesame oil, peanut oil, dark soy sauce, lime juice, and chili oil into a creamy, spicy, nutty sauce that coats cold egg noodles like a dream. Shredded poached chicken, blanched green beans, sliced scallions, and fresh cilantro pile on top.
Served at room temperature, these are the noodles you crave on hot days, pack for picnics, or eat standing over the kitchen counter at midnight. They’re endlessly adaptable and completely addictive.
Variations
- Vegetarian: Skip the chicken and add shredded cucumber and extra green beans for a fully plant-based version.
- Extra spicy: Double the chili oil or add a spoonful of chili crisp for more heat and crunch.
- Sesame swap: Replace some of the peanuts with toasted sesame seeds for a deeper, nuttier flavor.
Chef Tips
- Rinse the boiled noodles thoroughly under cold water to stop the cooking and remove excess starch. This keeps them from clumping.
- Process the sauce until smooth but reserve some chopped peanuts for garnish. That textural contrast matters.
- Thin the sauce with water until it’s pourable. It should coat the noodles, not glue them together.
- Toss the noodles with the sauce right before serving for the best texture. They absorb the sauce as they sit, so add a splash of water if making ahead.
Ingredients
Directions
Believe it or not, these are excellent for breakfast.
Bring 4 quarts water to a boil in a large pot.
Gently pull the noodles apart to separate the strands, and add to the boiling water. Stir.
Bring to a second boil; boil for 1 minute. Drain in a colander, then rinse thoroughly under cold water.
Drain. set aside.
Coarsely chop the peanuts in a food processor; remove ¼ cup and set aside.
Add the ginger, garlic, salt and sugar to remaining peanuts in the processor and process to a coarse mixture.
Add sesame and peanut oils, the soy sauce, lime juice and chili oil; process for 1 minute, or until smooth.
Stir in the water; the mixture should have a thin, creamy consistency.
Add a little more water, if necessary.
To serve, toss the noodles with the sauce.
Add the green onions, chicken and green beans.
Place on serving plates, sprinkle with chopped pea nuts and garnish with coriander leaves.
Serve at room temperature. Serves 6 as a side dish.
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