Peanut Chili Oil Noodles
Directions
- 1Bring a pot of salted water to a boil and cook your noodles according to package instructions, undercooking them by about 30 seconds.
- 2Save some pasta water, then drain and rinse the noodles under cold water.
- 3In a cold pan (no heat yet), add peanut butter, chili flakes, green onion, sesame seeds, garlic, sugar, 1 tbsp chili crisp, rice vinegar, and dark soy sauce.
- 4Heat 1/3 cup neutral oil until it's really hot, then carefully pour it over the cold ingredients in the pan and stir it all together.
- 5Toss in your noodles and coat them in the sauce.
- 6If you want them extra silky, turn on the heat to medium-low, splash in 2–3 tbsp of the reserved noodle water and thoroughly mix together.
- 7Turn off the heat, top with more green onion, extra chili crisp, and lime wedges.
Ingredients
- 9 oz hand-cut thick noodles (or any noodles you like)
- 1.5 tbsp peanut butter
- 1 tsp chili flakes
- 0.33 cup fresh green onion, sliced
- 2 tsp sesame seeds
- 5 null garlic cloves, minced
- 1 tbsp white sugar
- 1 tbsp chili crisp
- 2 tbsp extra chili crisp for garnish
- 1 tbsp rice vinegar
- 2 tbsp dark soy sauce
- 0.33 cup neutral oil (I use avocado)
- 3 tbsp reserved pasta water
- null More sliced green onion, for garnish
- null Fresh lime wedges, for garnish
Equipment
potcold pan
Tips
- Best served with chicken, shrimp, or tofu.
- Undercook noodles by about 30 seconds as they'll finish in the sauce.
- Rinse noodles under cold water to prevent sticking.
- Heat neutral oil until very hot before pouring over cold ingredients.
- For extra silky noodles, turn on medium-low heat and add reserved noodle water.
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