Peanut Noodles with Chili Shrimp and Quick Pickled Cucumbers
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!
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.
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