Introduction

This Spicy Peanut Chili Oil Noodles with Steak & Shrimp recipe delivers a bold, restaurant-quality meal in under 30 minutes. Featuring tender steak and succulent shrimp tossed in a rich, savory sauce, it’s a perfect fusion of heat and nutty flavor. For another delicious seafood pasta dish, try the Shrimp and Spinach Stuffed Pasta Rolls Recipe.

Ingredients

This dish is a symphony of savory, spicy, and nutty flavors, where tender steak and shrimp meet a glossy, aromatic sauce that clings perfectly to every noodle.

• 8 oz rice noodles or linguine
• 8 oz flank steak, thinly sliced
• 8 oz shrimp, peeled and deveined
• 2 tbsp peanut butter
• 2 tbsp chili oil
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 2 green onions, chopped
• 1 tsp ginger, minced
• 1 tbsp rice vinegar
• 1 tsp sugar
• Salt and pepper to taste
• Chopped peanuts and cilantro for garnish

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This recipe for Spicy Peanut Chili Oil Noodles with Steak & Shrimp is ready in about 35 minutes, roughly 25% faster than many similar multi-protein noodle dishes.

Step-by-Step Instructions

Step 1 — Prepare the Steak and Shrimp

Pat the steak dry and season generously with salt and pepper. Let it sit at room temperature for 20-30 minutes. Meanwhile, peel and devein the shrimp, patting them dry as well. This ensures a good sear for both proteins.

Step 2 — Cook the Noodles

Bring a large pot of salted water to a boil. Cook your chosen noodles (like ramen, udon, or lo mein) according to package directions until al dente. Drain and rinse briefly under cool water to stop the cooking, then toss with a tiny bit of oil to prevent sticking.

Step 3 — Sear the Steak

Heat a heavy skillet or cast-iron pan over high heat with a high-smoke-point oil. Sear the steak for 3-5 minutes per side for medium-rare (135°F internal temperature), or to your desired doneness. Transfer to a cutting board to rest; the juices will redistribute for a tender bite.

Step 4 — Cook the Shrimp

In the same pan, add a bit more oil if needed. Cook the shrimp for 1-2 minutes per side until they turn pink and opaque. Be careful not to overcook them, as they can become rubbery. Remove and set aside with the steak.

Step 5 — Make the Spicy Peanut Chili Oil Sauce

In a medium bowl, combine smooth peanut butter, chili oil (with its crunchy bits), soy sauce, rice vinegar, minced garlic, grated ginger, and a touch of honey or sugar. Whisk vigorously, streaming in hot water a tablespoon at a time until you achieve a smooth, pourable sauce consistency.

Step 6 — Slice the Steak and Combine

Thinly slice the rested steak against the grain. In a large mixing bowl, combine the cooked noodles, sliced steak, and shrimp. Pour the spicy peanut chili oil sauce over everything and toss thoroughly until every strand is evenly coated.

Step 7 — Garnish and Serve Immediately

Divide the spicy peanut chili oil noodles with steak and shrimp among bowls. Garnish with chopped green onions, cilantro, crushed peanuts, and an extra drizzle of chili oil for more heat. Serve immediately while the noodles are warm and the sauce is glossy.

Nutritional Information

Calories	Approx. 680 kcal
Protein	38g
Carbohydrates	55g
Fat	32g
Fiber	6g
Sodium	Approx. 950mg

Note: Estimates based on typical ingredients and serving size. This dish for Spicy Peanut Chili Oil Noodles with Steak & Shrimp is a good source of protein, iron, and B vitamins from the steak and shrimp.

Healthier Alternatives

This recipe for Spicy Peanut Chili Oil Noodles with Steak & Shrimp is wonderfully adaptable. Here are some practical swaps to suit different dietary needs and preferences.

• Protein Swap: Tofu or Tempeh — For a vegetarian or vegan version, use cubed extra-firm tofu or crumbled tempeh. Pan-fry until crispy to mimic the hearty texture of steak and shrimp.
• Lower-Carb Noodles — Replace wheat noodles with spiralized zucchini (zoodles), shirataki noodles, or hearts of palm noodles for a lighter, low-carb meal.
• Gluten-Free Noodles — Use rice noodles, 100% buckwheat soba, or your favorite certified gluten-free pasta to make this dish celiac-friendly.
• Dairy-Free Creaminess — The peanut butter already makes the sauce creamy. For a nut-free option, substitute with tahini or sunflower seed butter.
• Low-Sodium Soy Sauce — Use a reduced-sodium tamari or coconut aminos to control the salt content without losing the essential umami flavor.
• Leaner Protein — Swap the steak for thinly sliced chicken breast or ground turkey for a lighter option with a different but delicious savory note.
• Extra Veggies — Boost the nutrition by adding sautéed bell peppers, shredded carrots, or bok choy directly into the noodle mix for added crunch and color.
• Oil Adjustment — For a less oily dish, you can slightly reduce the chili oil and balance it with a splash of rice vinegar or lime juice for brightness.

Serving Suggestions

• For a complete meal, pair these Spicy Peanut Chili Oil Noodles with Steak & Shrimp with a simple side of steamed bok choy or a crisp cucumber salad to balance the rich, spicy flavors.
• Serve this dish as a show-stopping centerpiece for a casual dinner party or a festive weekend gathering, where its vibrant colors and bold taste are sure to impress.
• Transform it into a fun, interactive meal by serving the components separately, allowing guests to build their own bowls with extra herbs, lime wedges, and crushed peanuts.
• For a quick weeknight upgrade, use pre-sliced stir-fry steak and peeled shrimp to get this restaurant-quality dish on the table in under 30 minutes.
• Plate the noodles with the steak and shrimp arranged artfully on top, then drizzle extra chili oil and sprinkle sesame seeds and green onions for a beautiful, glossy finish.
• Pair with a light, refreshing beverage like an ice-cold lager, a citrusy wheat beer, or a sparkling ginger tea to complement the heat and creaminess of the peanut sauce.
• For a vegetarian twist, substitute the steak and shrimp with pan-fried tofu cubes and sautéed mushrooms, using the same flavorful Spicy Peanut Chili Oil base.

Common Mistakes to Avoid

• Mistake: Using a thin, flavorless oil for the chili base. Fix: Opt for a high-smoke point, neutral oil like peanut or avocado to build a robust, aromatic foundation.
• Mistake: Adding chili flakes to oil that is too hot, causing immediate burning and bitterness. Fix: Heat the oil until shimmering, then let it cool for 60-90 seconds before pouring it over your aromatics.
• Mistake: Overcooking the steak and shrimp, making them tough and chewy. Fix: Sear the steak to medium-rare and cook the shrimp just until opaque; they will warm through when tossed with the hot noodles.
• Mistake: Using raw, un-toasted peanuts or peanut butter, which tastes flat. Fix: Lightly toast peanuts in a dry pan or use a roasted peanut butter to amplify the nutty depth in your spicy peanut chili oil noodles.
• Mistake: Underseasoning the overall dish, leaving it bland despite the spicy kick. Fix: Remember to season each component—the protein, the noodles, and the sauce—with salt at every stage.
• Mistake: Pouring the chili oil over wet, dripping noodles, which dilutes the sauce. Fix: Drain your noodles well and toss them immediately in the bowl to help them absorb the spicy peanut chili oil.
• Mistake: Skipping the aromatic base (ginger, garlic, scallions) for the oil. Fix: Gently fry these aromatics first to infuse the oil, creating a complex flavor backbone for your steak and shrimp.
• Mistake: Not balancing the heat and richness, resulting in a one-dimensional sauce. Fix: Add a touch of acidity, like rice vinegar or lime juice, at the end to brighten the rich, spicy peanut sauce.

Storing Tips

• Fridge: Store leftover spicy peanut chili oil noodles with steak and shrimp in an airtight container for up to 3 days. Ensure the shrimp and steak have cooled to room temperature before sealing to prevent condensation.
• Freezer: For longer storage, freeze the components separately. Place the cooked steak and shrimp in a freezer-safe bag or container for up to 2 months. The noodles and sauce can be frozen together for up to 1 month. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce and prevent the noodles from drying out. Alternatively, microwave in 30-second intervals, stirring in between. Ensure the reheated steak and shrimp reach an internal temperature of 165°F (74°C) for food safety.

For best texture, consume the noodles fresh. If preparing ahead, store the sauce, proteins, and noodles separately and combine just before serving.

Conclusion

This spicy peanut chili oil noodles with steak & shrimp recipe is a flavor-packed, restaurant-quality meal you can easily make at home. If you loved the steak in this dish, try our Garlic Butter Steak Bites Recipe. Give this recipe a try, rate it, and leave a comment to share your experience!

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FAQs

Can I make this dish without steak or shrimp?

Yes, you can easily customize these Spicy Peanut Chili Oil Noodles. For a vegetarian version, use tofu or just extra vegetables. The rich, savory sauce is the star, so the dish remains delicious with your preferred protein or without any.

How can I adjust the spice level of the chili oil?

Control the heat by starting with less chili oil or chili crisp and tasting the sauce before tossing. You can also use a milder chili oil or add a touch of honey to balance the spice in your Spicy Peanut Chili Oil Noodles.

What type of noodles work best for this recipe?

Fresh or dried wheat noodles like ramen, udon, or lo mein are ideal for Spicy Peanut Chili Oil Noodles. They hold the thick, flavorful sauce well. Cook them al dente to prevent them from becoming mushy when mixed with the other ingredients.