PEANUT CHILI OIL NOODLES
Serves 1
Directions
- 1Boil your noodles in salted water and take them out about 30 seconds early. Save a bit of pasta water then rinse the noodles.
- 2In a cold pan, toss in peanut butter, chili flakes, green onion, sesame seeds, garlic, one tablespoon of chili crisp, rice vinegar, and dark soy sauce.
- 3Heat one third cup of neutral oil until it’s dangerously hot. Carefully pour it over the cold ingredients and stir.
- 4Add your noodles and toss until they’re completely coated and glossy. If you want restaurant-level silkiness, turn the heat to medium low and mix in a splash of your saved noodle water.
- 5Kill the heat, hit it with extra green onion, a spoon of chili crisp, and a squeeze of lime.
Ingredients
- hand-cut thick noodles (or any noodles you like)
- peanut butter
- chili flakes
- 1 cup fresh green onion, sliced
- sesame seeds
- garlic cloves, minced
- 1 tablespoon chili oil crisp
- rice vinegar
- dark soy sauce
- 0.33 cup neutral oil (I use avocado)
- reserved pasta water
- More sliced green onion, for garnish
Equipment
pan
Tips
- Save a bit of pasta water
- Rinse the noodles so they don’t fuse together
- Heat neutral oil until it’s dangerously hot
- Add a squeeze of lime if you’re in your main character era
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