PEANUT CHILI OIL NOODLES

Serves 1
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Directions

  1. 1Boil your noodles in salted water and take them out about 30 seconds early. Save a bit of pasta water then rinse the noodles.
  2. 2Boil your noodles in salted water and take them out about 30 seconds early. Save a bit of pasta water then rinse the noodles.
  3. 3Boil your noodles in salted water and take them out about 30 seconds early. Save a bit of pasta water then rinse the noodles.
  4. 4In 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.
  5. 5In 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.
  6. 6In 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.
  7. 7Heat one third cup of neutral oil until it’s dangerously hot. Carefully pour it over the cold ingredients and stir.
  8. 8Heat one third cup of neutral oil until it’s dangerously hot. Carefully pour it over the cold ingredients and stir.
  9. 9Heat one third cup of neutral oil until it’s dangerously hot. Carefully pour it over the cold ingredients and stir.
  10. 10Add 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.
  11. 11Add 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.
  12. 12Add 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.
  13. 13Kill the heat, hit it with extra green onion, a spoon of chili crisp, and a squeeze of lime.
  14. 14Kill the heat, hit it with extra green onion, a spoon of chili crisp, and a squeeze of lime.
  15. 15Kill 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)
  • hand-cut thick noodles (or any noodles you like)
  • hand-cut thick noodles (or any noodles you like)
  • peanut butter
  • peanut butter
  • peanut butter
  • chili flakes
  • chili flakes
  • chili flakes
  • 1 cup fresh green onion, sliced
  • 1 cup fresh green onion, sliced
  • 1 cup fresh green onion, sliced
  • sesame seeds
  • sesame seeds
  • sesame seeds
  • garlic cloves, minced
  • garlic cloves, minced
  • garlic cloves, minced
  • 1 tablespoon chili oil crisp
  • 1 tablespoon chili oil crisp
  • 1 tablespoon chili oil crisp
  • rice vinegar
  • rice vinegar
  • rice vinegar
  • dark soy sauce
  • dark soy sauce
  • dark soy sauce
  • 0.33 cup neutral oil (I use avocado)
  • 0.33 cup neutral oil (I use avocado)
  • 0.33 cup neutral oil (I use avocado)
  • reserved pasta water
  • reserved pasta water
  • reserved pasta water
  • More sliced green onion, for garnish
  • More sliced green onion, for garnish
  • 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