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In a large skillet or wok, heat 1 tablespoon of neutral oil (like vegetable or canola oil) over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.

Reduce the heat to low. Add the creamy peanut butter, chili crisp, 2 tablespoons of the chopped green onions, brown sugar, and soy sauce to the pan. Stir well to combine, forming a thick paste.

Gradually pour in the water, whisking constantly to incorporate the peanut butter mixture and create a smooth sauce. Increase the heat to medium-high and bring the sauce to a gentle simmer.

Add the dried egg noodles directly into the simmering sauce. Stir to ensure the noodles are fully submerged and coated in the sauce. Bring the mixture back to a simmer.

Cook the noodles, stirring occasionally, for 7-10 minutes, or according to package directions, until they are al dente and most of the liquid has been absorbed by the noodles, creating a thick, glossy sauce. If the sauce becomes too thick before the noodles are cooked, add a splash more water.

Remove the pan from the heat. Add the remaining chopped green onions and stir everything together until well combined.

Serve immediately. Drizzle with a little sesame oil and sprinkle with toasted sesame seeds, if desired, for extra flavor and garnish.


In a large skillet or wok, heat 1 tablespoon of neutral oil (like vegetable or canola oil) over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.

Reduce the heat to low. Add the creamy peanut butter, chili crisp, 2 tablespoons of the chopped green onions, brown sugar, and soy sauce to the pan. Stir well to combine, forming a thick paste.

Gradually pour in the water, whisking constantly to incorporate the peanut butter mixture and create a smooth sauce. Increase the heat to medium-high and bring the sauce to a gentle simmer.

Add the dried egg noodles directly into the simmering sauce. Stir to ensure the noodles are fully submerged and coated in the sauce. Bring the mixture back to a simmer.

Cook the noodles, stirring occasionally, for 7-10 minutes, or according to package directions, until they are al dente and most of the liquid has been absorbed by the noodles, creating a thick, glossy sauce. If the sauce becomes too thick before the noodles are cooked, add a splash more water.

Remove the pan from the heat. Add the remaining chopped green onions and stir everything together until well combined.

Serve immediately. Drizzle with a little sesame oil and sprinkle with toasted sesame seeds, if desired, for extra flavor and garnish.
