Peanut Chili Oil Noodles
Peanut Chili Oil Noodles
Ingredients
For the Noodles
- 1 pound thick noodles, hand-cut or any preferred type
- 1 tablespoon salt, for boiling water
- 1/2 cup reserved pasta water, as needed
For the Chili Peanut Sauce
- 1/2 cup peanut butter
- 1 teaspoon chili flakes, optional
- 1 cup green onion, sliced
- 2 tablespoons sesame seeds
- 4 garlic cloves, minced
- 1 tablespoon chili oil crisp
- 2 tablespoons rice vinegar
- 3 tablespoons dark soy sauce
- 1/3 cup neutral oil, such as avocado oil
For Garnish
- 1/4 cup green onion, more, sliced
- 1 tablespoon chili oil crisp, more
- 1/2 lime, for squeezing, optional
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package directions, but remove them about 30 seconds before they are fully al dente. This allows them to absorb the sauce later without becoming overcooked. Before draining, reserve about 1/2 cup of the pasta water. Drain the noodles and rinse them thoroughly with cold water to prevent them from sticking together.
⏱️ 8 min
- 2
In a large, cold pan or wok, combine the peanut butter, chili flakes (if using), 1 cup sliced green onion, sesame seeds, minced garlic, 1 tablespoon chili oil crisp, rice vinegar, and dark soy sauce. Do not turn on the heat yet; the goal is to mix these ingredients thoroughly to build the flavor base.
⏱️ 3 min
- 3
In a separate small saucepan, heat the 1/3 cup neutral oil over high heat until it is dangerously hot and just beginning to smoke. Carefully pour the hot oil over the cold ingredients in the pan. Listen for the satisfying sizzle as the oil cooks the aromatics. Immediately give everything a good stir to combine.
⏱️ 2 min
- 4
Add the rinsed noodles to the pan with the sauce. Toss vigorously until the noodles are completely coated and appear glossy. If you desire a silkier sauce consistency, turn the heat to medium-low and add a splash (1/4 to 1/2 cup) of the reserved pasta water, mixing until the desired texture is achieved.
⏱️ 2 min
- 5
Remove the pan from the heat. Garnish generously with the extra sliced green onion and an additional tablespoon of chili oil crisp. For an extra burst of freshness and tang, squeeze fresh lime juice over the noodles before serving, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Chili Oil Noodles
For the Noodles
- 1 pound thick noodles, hand-cut or any preferred type
- 1 tablespoon salt, for boiling water
- 1/2 cup reserved pasta water, as needed
For the Chili Peanut Sauce
- 1/2 cup peanut butter
- 1 teaspoon chili flakes, optional
- 1 cup green onion, sliced
- 2 tablespoons sesame seeds
- 4 garlic cloves, minced
- 1 tablespoon chili oil crisp
- 2 tablespoons rice vinegar
- 3 tablespoons dark soy sauce
- 1/3 cup neutral oil, such as avocado oil
For Garnish
- 1/4 cup green onion, more, sliced
- 1 tablespoon chili oil crisp, more
- 1/2 lime, for squeezing, optional
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package directions, but remove them about 30 seconds before they are fully al dente. This allows them to absorb the sauce later without becoming overcooked. Before draining, reserve about 1/2 cup of the pasta water. Drain the noodles and rinse them thoroughly with cold water to prevent them from sticking together.
⏱️ 8 min - 2
In a large, cold pan or wok, combine the peanut butter, chili flakes (if using), 1 cup sliced green onion, sesame seeds, minced garlic, 1 tablespoon chili oil crisp, rice vinegar, and dark soy sauce. Do not turn on the heat yet; the goal is to mix these ingredients thoroughly to build the flavor base.
⏱️ 3 min - 3
In a separate small saucepan, heat the 1/3 cup neutral oil over high heat until it is dangerously hot and just beginning to smoke. Carefully pour the hot oil over the cold ingredients in the pan. Listen for the satisfying sizzle as the oil cooks the aromatics. Immediately give everything a good stir to combine.
⏱️ 2 min - 4
Add the rinsed noodles to the pan with the sauce. Toss vigorously until the noodles are completely coated and appear glossy. If you desire a silkier sauce consistency, turn the heat to medium-low and add a splash (1/4 to 1/2 cup) of the reserved pasta water, mixing until the desired texture is achieved.
⏱️ 2 min - 5
Remove the pan from the heat. Garnish generously with the extra sliced green onion and an additional tablespoon of chili oil crisp. For an extra burst of freshness and tang, squeeze fresh lime juice over the noodles before serving, if desired.
⏱️ 1 min