*This post may contain affiliate links. If you click on a link and make a purchase, I may earn a small commission at no extra cost to you.
These creamy peanut noodles are tossed with tender chili shrimp and topped with crunchy quick pickled cucumbers for a bold, flavorful noodle bowl that’s easy to make and packed with texture. Perfect for a spicy and satisfying weeknight dinner!
Some of the best dinners come from last-minute ideas, and that’s exactly how these peanut noodles with chili shrimp and pickled cucumbers were born. One busy weeknight, I threw together what I had in my pantry, fridge, and freezer—rice noodles, a quick peanut sauce, shrimp, and a few fresh veggies—and it turned out so good that it quickly became a regular in our dinner rotation.
This recipe is all about balance: creamy, nutty peanut noodles paired with juicy chili shrimp that are cooked in flavorful chili oil, then topped with crisp, tangy pickled cucumbers for freshness. Finished with sliced green onions and more chili oil, it’s an easy dinner that tastes like takeout but comes together at home in less than 30 minutes.
Why You’ll Love This Recipe
- Quick & Easy: This noodle bowl comes together in just 30 minutes, making it perfect for busy weeknights when you want something fast without sacrificing flavor.
- Crave-Worthy Flavors: From the creamy peanut noodles to the spicy chili shrimp and tangy pickled cucumbers, every bite is bold, fresh, and totally satisfying.
- Meal Prep & Scaling Up: Cooking for more than two? This recipe doubles or even triples easily, making it a great option for meal prep or feeding a crowd.
- Totally Customizable: Don’t have rice noodles? Swap in soba, udon, or even spaghetti. Not a fan of too much spice? Skip the chili oil or swap in sriracha for a milder kick. This bowl adapts easily to your pantry and taste preferences.
Step By Step Instructions
Pickled Cucumbers
- Sliced cucumbers
- Rice vinegar
- Coconut aminos or soy sauce
- Sugar
- Salt
Thinly slice the cucumbers and place them in a mason jar or bowl with rice vinegar, coconut aminos, sugar, and salt. Stir well to combine and let them sit while you prepare the rest of the peanut noodle bowl. This quick pickle adds a refreshing crunch that balances the rich flavors of the noodles and shrimp.
Peanut Noodles
- Rice noodles
- Peanut butter
- Coconut aminos or soy sauce
- Honey
- Rice vinegar
- Hoisin sauce
- Water
Bring a large pot of water to a boil and cook the rice noodles according to package instructions. While the noodles are cooking, prepare the peanut sauce by whisking together peanut butter, coconut aminos, honey, rice vinegar, hoisin sauce, and water until smooth. Once the noodles are done, drain well and toss them with the creamy peanut sauce until fully coated.
Chili Shrimp
- Shrimp – raw and deveined
- Avocado oil
- Coconut aminos or soy sauce
- Honey
- Chili oil
- Fish sauce
In a mixing bowl, whisk together chili oil, coconut aminos, honey, and fish sauce. Add the shrimp and toss until evenly coated. Heat avocado oil in a large skillet over medium-high heat. Once hot, add the shrimp and sear for 2–3 minutes per side, until cooked through and slightly caramelized.
Assembling the Noodle Bowl
Divide the peanut noodles into bowls, then top with shrimp, cucumbers, and sliced green onions. For an extra layer of flavor and spice, drizzle with more chili oil before serving.
Recipe Tips and Swaps
- Adjust the Spice Level: This recipe gets its heat from chili oil, but you can easily tone it down by using less or leaving it out altogether. No chili oil on hand? A drizzle of sriracha makes a great swap.
- Noodle Options: Don’t have rice noodles? No problem! Udon, soba, egg noodles, or even spaghetti all work wonderfully in this dish. Use whatever you have in your pantry.
- Double It Up: This recipe serves 2, but it’s super easy to double if you’re meal-prepping or feeding more people.
- Shortcut Peanut Sauce: Short on time or missing an ingredient or two? Store-bought peanut sauce works just fine for tossing with the noodles.
- Pickled Cucumbers: If you have the time, make the cucumbers ahead and let them marinate longer. The flavor deepens the more they sit, making them extra tangy and refreshing.
Kitchen Essentials Used For This Recipe
- Nonstick skillet
- Rice ramen noodles
- Chili oil
- Cutting board
- My favorite kitchen knife
- Mixing bowls
- Mason jar
- Measuring spoons and measuring cups
*As an Amazon Associate, I earn from qualifying purchases.
Explore More Quick and Easy Weeknight Dinner Bowls
- Gochujang Chicken Rice Bowl with Spicy Pickled Cucumbers
- Vietnamese Inspired Beef Noodle Bowl
- Teriyaki Chicken Bowl with Avocado Mango Salsa
- Spicy Tuna Poke Bowl
Peanut Noodles with Chili Shrimp and Quick Pickled Cucumbers
Ingredients
Chili Shrimp
- ½ lb shrimp, raw and deveined around 24 shrimp
- 1 tsp avocado oil or any neutral cooking oil
- 1 tbsp coconut aminos or soy sauce
- 1 tbsp honey
- 2 tsp chili oil or chili crisp
- 1 tsp fish sause
Peanut Noodles
- 150 g rice noodles
- 1 tbsp peanut butter
- 2 tbsp coconut aminos or soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 2 tbsp water
Quick Pickled Cucumbers
- 2 cups cucumbers thinly sliced
- ¼ cup rice vinegar
- 1 tbsp coconut aminos or soy sauce
- ½ tsp sugar
- ¼ tsp salt
For Serving
- chopped green onions
- chili oil or chili crisp, optional
Instructions
- Thinly slice the cucumbers and place them in a mason jar or small bowl. Add rice vinegar, coconut aminos, sugar, and salt, then stir until everything is well combined. Set aside to marinate while you prepare the rest of the peanut noodle bowl.
- Bring a large pot of water to a boil and cook the rice noodles according to the package instructions. While the noodles are cooking, whisk together peanut butter, coconut aminos, honey, rice vinegar, hoisin sauce, and water to make the creamy peanut sauce. Once the noodles are done, drain and toss them with the peanut sauce until evenly coated.
- In a mixing bowl, whisk together chili oil, coconut aminos, honey, and fish sauce. Add the shrimp and toss until evenly coated in the flavorful marinade. Heat avocado oil in a large skillet over medium-high heat, then add the shrimp in a single layer. Sear for 2–3 minutes per side until the chili shrimp are cooked through and slightly caramelized.
- To serve, divide the saucy peanut noodles into bowls and top with the chili shrimp, quick pickled cucumbers, and a sprinkle of fresh green onions. For an extra kick of heat and flavor, drizzle with more chili oil before serving.
Notes
- Storage: Store each component separately in airtight containers to keep everything fresh. The peanut noodles and chili shrimp can be refrigerated for up to 2–3 days. The quick pickled cucumbers actually get better after sitting for a few hours, but are best enjoyed within 2 days. Reheat the noodles and shrimp gently on the stove or in the microwave, then assemble with the cucumbers just before serving.
- Servings: This recipe makes 2 servings, but it’s easy to double if you’re cooking for a family or want leftovers.
- Spice Level: Adjust the heat to your preference by reducing or omitting the chili oil. For extra kick, drizzle additional chili oil on top before serving.
