20 Minute Garlic Oil Schezwan Peanut Noodles.
Get ready to indulge in a dish that’s bursting with flavor and can be whipped up in just 20 minutes! These 20 Minute Garlic Oil Schezwan Peanut Noodles are the perfect weeknight meal, combining the rich, nutty taste of peanut butter with the spicy kick of Schezwan flavors. Whether you’re looking for a quick dinner after a long day or a satisfying lunch to take to work, this recipe will not disappoint.
Why This Recipe is a Keeper
This recipe is a keeper for a multitude of reasons. Firstly, it requires minimal ingredients that you probably already have in your pantry. Secondly, it’s incredibly versatile; you can easily modify it to suit your taste preferences or dietary needs. Most importantly, it’s delicious! The combination of garlic oil, peanut butter, and fresh herbs creates a symphony of flavors that dance on your palate. Let’s not forget the satisfying crunch from the peanuts that adds texture to every bite.
What You’ll Need
- 1/2 cup sesame or peanut oil
- 1/4 cup green onions or scallions, sliced
- 3-4 cloves garlic, grated
- 1 tablespoon grated ginger
- Chili flakes or Korean chili flakes, to taste
- 1/4 cup chopped fresh cilantro
- 4 squares brown rice ramen noodles or 6 ounces rice noodles
- 1/3 cup tamari or soy sauce
- 1/4 cup creamy peanut butter
- 3 tablespoons tahini
- 2 teaspoons honey or maple syrup
- 1/3 cup chopped peanuts
Prep & Cook Tools
- Large pot – For boiling the noodles.
- Skillet or wok – To sauté the garlic and ginger.
- Spatula – For stirring everything together.
- Measuring cups and spoons – To ensure the right ingredient ratios.
- Knife and cutting board – For chopping the green onions and cilantro.
How to Prepare 20 Minute Garlic Oil Schezwan Peanut Noodles.
Step 1: Cook the Noodles
Start by bringing a large pot of water to a boil. Add the brown rice ramen noodles or rice noodles and cook according to package instructions, usually about 4-5 minutes. Once cooked, drain and set aside.
Step 2: Make the Garlic Oil
In a large skillet or wok, heat the sesame or peanut oil over medium heat. Add the grated garlic and ginger, cooking for about 1-2 minutes until fragrant but not burnt. Stir frequently to prevent the garlic from turning too brown.
Step 3: Add the Flavors
To the garlic oil, add the sliced green onions and chili flakes. Sauté for an additional minute, allowing the flavors to meld together beautifully.
Step 4: Create the Sauce
Lower the heat and add the tamari or soy sauce, creamy peanut butter, tahini, and honey or maple syrup to the skillet. Stir well until the sauce is smooth and well combined. If the sauce is too thick, feel free to add a splash of water to thin it out.
Step 5: Combine Noodles and Sauce
Add the cooked noodles to the skillet, tossing them in the sauce until they are evenly coated. Make sure every noodle is enveloped in that luscious garlic oil peanut sauce!
Step 6: Finish with Fresh Herbs
Remove the skillet from heat and fold in the chopped cilantro and chopped peanuts. The fresh herbs brighten the dish, while the peanuts provide that satisfying crunch.
Step 7: Serve and Enjoy!
Plate the noodles and garnish with additional green onions, cilantro, and a sprinkle of chili flakes if you like it spicy. Dig in and enjoy your 20 Minute Garlic Oil Schezwan Peanut Noodles!
Variations by Season
- Spring: Add snap peas or asparagus for a fresh crunch.
- Summer: Toss in diced bell peppers and carrots for a colorful dish.
- Fall: Incorporate roasted pumpkin or butternut squash for a comforting flavor.
- Winter: Add sautéed kale or spinach for a hearty addition.
Recipe Notes & Chef’s Commentary
The beauty of 20 Minute Garlic Oil Schezwan Peanut Noodles is its adaptability. Feel free to swap out the peanut butter for almond or sunflower seed butter if you prefer. If you’re looking to add protein, grilled chicken or tofu are excellent options. This dish is also fantastic cold, making it a great choice for meal prep or picnic lunches.
- For a vegan version, ensure that the honey is replaced with maple syrup.
- Don’t hesitate to adjust the spice levels according to your taste preference!
Storage Pro Tips
These 20 Minute Garlic Oil Schezwan Peanut Noodles are perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or extra oil to help loosen the sauce. Enjoy them warm or cold for a quick lunch or dinner on the go!
Top Questions & Answers
Can I use other types of noodles?
Absolutely! While this recipe calls for brown rice ramen or rice noodles, you can substitute with any noodle of your choice, including soba, udon, or even whole wheat spaghetti.
Is this recipe gluten-free?
Yes, if you use gluten-free tamari and ensure your noodles are gluten-free, this dish can easily be made gluten-free.
How can I make this dish spicier?
If you’re a fan of heat, try adding more chili flakes or a dash of hot sauce. You can also incorporate sliced fresh chili peppers for an extra kick!
What can I serve with these noodles?
These noodles are delicious on their own but pair wonderfully with steamed vegetables, a fresh salad, or even some crispy spring rolls for a complete meal.
Hungry for More?
If you’re loving the flavors of these 20 Minute Garlic Oil Schezwan Peanut Noodles, be sure to check out more of our quick and easy recipes! From hearty stir-fries to refreshing salads, there’s plenty to explore that will keep your dinner table exciting.
With a little creativity and the right ingredients, you can make meal times a delightful experience. Happy cooking!
20 Minute Garlic Oil Schezwan Peanut Noodles.
Ingredients
Equipment
Method
- Start by bringing a large pot of water to a boil. Add the brown rice ramen noodles or rice noodles and cook according to package instructions, usually about 4-5 minutes. Once cooked, drain and set aside.
- In a large skillet or wok, heat the sesame or peanut oil over medium heat. Add the grated garlic and ginger, cooking for about 1-2 minutes until fragrant but not burnt. Stir frequently to prevent the garlic from turning too brown.
- To the garlic oil, add the sliced green onions and chili flakes. Sauté for an additional minute, allowing the flavors to meld together beautifully.
- Lower the heat and add the tamari or soy sauce, creamy peanut butter, tahini, and honey or maple syrup to the skillet. Stir well until the sauce is smooth and well combined. If the sauce is too thick, feel free to add a splash of water to thin it out.
- Add the cooked noodles to the skillet, tossing them in the sauce until they are evenly coated. Make sure every noodle is enveloped in that luscious garlic oil peanut sauce!
- Remove the skillet from heat and fold in the chopped cilantro and chopped peanuts. The fresh herbs brighten the dish, while the peanuts provide that satisfying crunch.
- Plate the noodles and garnish with additional green onions, cilantro, and a sprinkle of chili flakes if you like it spicy. Dig in and enjoy your 20 Minute Garlic Oil Schezwan Peanut Noodles!
Notes
- For a vegan version, ensure that the honey is replaced with maple syrup.
- Don't hesitate to adjust the spice levels according to your taste preference!
- These noodles are perfect for meal prep! Store leftovers in an airtight container in the refrigerator for up to 3 days.
