Spicy Peanut Chili Oil Noodles

A delightful dish that combines the bold flavors of spicy chili oil and creamy peanut butter with shrimp, ribeye steak, and crisp broccoli, perfect for family gatherings or cozy nights.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 600

Ingredients Method Notes

Ingredients

Noodles and Proteins

200 g Thai Kitchen brown rice noodles
10-12 large shrimp, peeled and deveined
285 g ribeye steak, cut into bite-sized pieces

Vegetables

225 g broccoli florets
65 g red bell pepper, sliced
65 g onion, sliced

Sauces and Oils

60 ml soy sauce
60 ml oyster sauce
15 ml hoisin sauce
15 g creamy peanut butter
10 ml Laoganma spicy chili crisp
2 g chili powder
60 ml olive oil, divided

Method

Preparation

Bring a large pot of water to a rolling boil.
Once boiling, add the brown rice noodles and cook according to package instructions, typically around 6-8 minutes. Drain and set aside.
In a medium mixing bowl, combine the soy sauce, oyster sauce, hoisin sauce, creamy peanut butter, chili powder, and Laoganma spicy chili crisp. Mix well until smooth.

Cooking

In a large skillet, heat 30 ml of olive oil over medium-high heat. Add ribeye steak pieces and cook until browned. Remove from the skillet.
In a separate skillet, pour remaining olive oil and sauté the broccoli, onion, and red bell pepper for 3-4 minutes until slightly softened.

Combining

Toss the cooked noodles with the seared ribeye and the prepared sauce until well combined and coated.
Serve in large bowls, optionally garnished with fresh cilantro or crushed peanuts.

Notes

For more flavor, marinate the ribeye in soy sauce and garlic before cooking. You can substitute shrimp with chicken or tofu. Adding fresh herbs like basil or mint can elevate the dish.